
Creamy, herby, and refreshingly cool, this tzatziki hits every note you want from the classic Greek dip ā without a drop of dairy or a trace of sesame. Traditional store-bought versions and even many restaurant preparations can be a minefield for sesame-sensitive eaters, whether from tahini sneaking into the recipe or shared prep surfaces. Here, thick coconut yogurt stands in beautifully for the usual strained dairy base, delivering that rich, tangy texture you expect. The real secret is taking the time to salt and thoroughly squeeze the grated cucumber, which keeps the dip from turning watery and ensures every bite is lush and concentrated in flavor. Fresh dill, a whisper of garlic, and a splash of apple cider vinegar round everything out into something that tastes bright and vibrant rather than like a compromise. Drizzle it with good olive oil and pile it next to raw vegetables or sliced cucumber for a spread that looks as impressive as it tastes. It keeps well in the fridge for a couple of days, so it's just as useful for meal prep as it is for entertaining.
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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 20ā30 minutes, until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains ā the cucumber should feel almost dry to the touch.
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