Vegan Coconut Yogurt Cucumber Tzatziki
Tzatziki is one of those dips that feels impossibly creamy and bright at the same time, and this version delivers every bit of that classic experience without any dairy in sight. The secret is starting with a thick, unsweetened coconut yogurt — no gums, no additives — which gives you that lush, tangy base traditional recipes rely on. Grating and thoroughly squeezing the cucumber is the real technique that makes this work: removing as much moisture as possible keeps the dip thick and scoopable rather than watery and thin. Fresh dill, a whisper of garlic, a splash of apple cider vinegar, and good olive oil round everything out into something that tastes genuinely vibrant and herbaceous. It comes together in one bowl once the cucumber has drained, making it an easy addition to a mezze spread, a grain bowl, or just a platter of raw vegetables for dipping. The flavors deepen as it sits, so making it a few hours ahead is actually a smart move.
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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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