Turmeric Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and packed with fresh herb flavor, this dairy-free tzatziki is the kind of dip that disappears fast at any table. The base is thick plain coconut yogurt, which gives you that luscious, tangy texture without any dairy — and because the ingredient list is completely free of yellow spices or anti-inflammatory add-ins, it's a genuinely safe choice for anyone avoiding turmeric. A lot of store-bought tzatziki-style dips sneak in unexpected ingredients, so making your own puts you fully in control. The real trick here is taking the time to salt and thoroughly squeeze the grated cucumber — that step is what keeps the dip thick and scoopable rather than watery. Fresh dill and a hit of apple cider vinegar do the heavy lifting on flavor, with optional mint adding a bright, cooling finish. Drizzled with good olive oil and served alongside raw vegetables or sliced cucumber, it looks effortlessly impressive with almost no effort at all.
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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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