Red Meat Allergy Friendly Coconut Yogurt Cucumber Tzatziki
Classic tzatziki is one of those dips that feels instantly refreshing, and this version delivers every bit of that cool, herby, garlicky magic without a drop of dairy. The base is thick, plain coconut yogurt — no gums or additives — which gives it the creamy body you'd expect from a traditional Greek-style sauce. The real technique here is in the cucumber prep: salting and then squeezing out nearly all the moisture means the dip stays thick and scoopable rather than watery and sad. Fresh dill, a whisper of mint, apple cider vinegar, and good olive oil round everything out into something that tastes genuinely bright and balanced. For anyone navigating a red meat allergy, this kind of condiment can be tricky because store-bought versions often contain hidden dairy or unclear sourcing — making it from scratch with these straightforward ingredients puts you fully in control. Serve it piled into a bowl with a drizzle of olive oil and a scatter of dill, alongside crisp raw vegetables, and it disappears fast. It keeps in the fridge for up to two days, so it's just as good to make ahead for a party or a week of easy snacking.
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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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