Peanut 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 brings a naturally tangy richness that mimics traditional dairy versions surprisingly well. Squeezing the salted cucumber until it's nearly dry is the key step here; it keeps the dip thick and scoopable rather than watery and thin. Fresh dill, grated garlic, and a splash of apple cider vinegar round everything out into something that tastes bright and balanced. For anyone navigating peanut-free eating, this recipe is reassuringly straightforward — every ingredient is whole and easy to verify, with no processed sauces or blended condiments that might carry hidden risks. It comes together with minimal equipment and keeps in the fridge for a couple of days, making it a smart make-ahead option for snacking or entertaining.
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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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