Soy Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki is the kind of dip that disappears fast at any table. The base is thick plain coconut yogurt — unsweetened and additive-free — which gives it that luscious, tangy texture traditional tzatziki is known for, without any dairy or soy in sight. The real trick is taking the time to salt and thoroughly squeeze the grated cucumber, which keeps the dip thick and scoopable rather than watery and thin. Fresh dill, a hint of garlic, a splash of apple cider vinegar, and good olive oil round everything out into something that tastes genuinely bright and complex. Many store-bought dips and flavored yogurts sneak in soy-derived emulsifiers or stabilizers, so making this from scratch with clean, simple ingredients gives you full control over what's in the bowl. It's gorgeous served with sliced cucumber or a spread of raw vegetables, and it holds up beautifully in the fridge for a couple of days — if it lasts that long.
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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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