Creamy, cool, and herbaceous, this dairy-free tzatziki delivers everything you love about the classic dip without a single spice in sight. The base is thick, plain coconut yogurt — no gums, no additives — which gives it that rich, tangy body that makes tzatziki so satisfying. Grating and salting the cucumber before squeezing out the excess liquid is the real secret here; it keeps the dip thick and scoopable rather than watery and thin. Fresh dill and a whisper of garlic do all the heavy lifting on flavor, so there's no need for anything that could trigger sensitivity. A splash of apple cider vinegar and a drizzle of good olive oil round everything out beautifully. It comes together with minimal effort and keeps in the fridge for a couple of days, making it just as useful for meal prep as it is for a last-minute snack spread.
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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 20–30 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 — the cucumber should feel almost dry to the touch.
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