Yeast Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki is the kind of dip that disappears fast ā whether you're scooping it up with raw vegetables or spooning it over a grain bowl. The base is thick plain coconut yogurt, which delivers that signature tang and richness without any dairy, and crucially, without the active cultures found in traditional fermented dairy that can be a concern for those avoiding yeast. Apple cider vinegar steps in to brighten the flavor in a way that keeps everything lively and balanced. The cucumber gets properly salted and squeezed until nearly dry, which is the move that keeps the dip thick and scoopable rather than watery and sad. Fresh dill and optional mint round it out with that classic Mediterranean character you want from a great tzatziki. It comes together in one bowl with no cooking required, and it holds up beautifully in the fridge for a couple of days ā making it just as useful for meal prep as it is for last-minute snacking.
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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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