Walnut Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and bright with fresh herbs, this coconut yogurt tzatziki delivers everything you want from the classic Greek dip ā without a drop of dairy. The base is thick, unsweetened coconut yogurt, which gives it that rich, tangy body that makes tzatziki so satisfying to scoop up. The real trick here is properly draining and squeezing the grated cucumber so it stays lush rather than watery, and the recipe walks you through exactly how to do it. Grated garlic, fresh dill, a splash of apple cider vinegar, and good olive oil round out the flavor in a way that tastes genuinely bright and balanced. Store-bought versions of this kind of dip can be a minefield of hidden additives or shared-facility warnings, but making it at home with this short, clean ingredient list keeps things simple and stress-free. It comes together beautifully as a dip for raw vegetables, and it holds up well in the fridge for a couple of days ā so it's just as useful for meal prep as it is for a last-minute snack spread.
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Learn more āIngredients
4 servings
- 1 medium english cucumber (about 10 oz)
- Ā½ 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 20ā30 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 ā the cucumber should feel almost dry to the touch.
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