Oats Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki is the kind of dip that disappears fast — whether you're scooping it up with raw vegetables or spooning it over a grain bowl. The base is thick coconut yogurt, which delivers that signature tang and richness without any dairy, and crucially, without any oat-based thickeners or fillers that can sneak into store-bought alternatives. Choosing a plain, unsweetened coconut yogurt with no gums or additives keeps the ingredient list clean and the flavor pure. The cucumber gets grated and thoroughly salted before squeezing out the excess moisture, which is the key step that keeps the dip thick and scoopable rather than watery. Fresh dill, grated garlic, a splash of apple cider vinegar, and good olive oil round everything out into something that tastes genuinely bright and restaurant-worthy. It comes together with minimal effort and keeps in the fridge for a couple of days, making it an easy make-ahead option for snacking, entertaining, or weeknight meals.
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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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