Nutmeg Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and bright with fresh herbs, this dairy-free tzatziki delivers everything you want from the classic Greek dip without a drop of traditional yogurt in sight. Thick coconut yogurt stands in beautifully here — its natural richness mimics the body of strained Greek yogurt, so the texture stays lush and scoopable rather than watery or thin. The real trick is taking the time to salt and thoroughly squeeze the grated cucumber, which removes excess moisture and keeps the dip from going soupy as it sits. Grated garlic, fresh dill, a splash of apple cider vinegar, and good olive oil round everything out into something that tastes genuinely vibrant and well-seasoned. Because every ingredient is straightforward and whole, there's no need to scan labels for hidden spice blends or pre-mixed seasonings that might sneak in unwanted additions. Pile it next to raw vegetables, slather it on a wrap, or just go in with a spoon — it holds up in the fridge for a couple of days, making it an easy make-ahead option for the week.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp fine sea salt, divided
- 1 cup plain coconut yogurt, thick (unsweetened, no gums or additives)
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
- 1 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
- sliced cucumber or raw vegetables, for dipping (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/4 tsp of the salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains — the cucumber should feel almost dry to the touch.
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