Dairy Free Tzatziki

Total time45 min

Prep time15 min

Cook time0 min

4.7

(19)

Creamy, garlicky, and bright with fresh dill and lemon, this tzatziki is the kind of dip that disappears fast — especially when you're serving six. The secret to getting that thick, restaurant-style texture without any dairy is twofold: starting with a full-fat coconut or almond yogurt and then putting in the work to squeeze every last drop of moisture out of the grated cucumber. That extra step makes all the difference between a watery dip and one that clings beautifully to warm pita or crisp vegetables. Fresh garlic, a squeeze of lemon, and good extra-virgin olive oil round everything out so the flavor is anything but flat. A little fresh mint stirred in alongside the dill adds an optional but genuinely lovely lift. Make it ahead if you can — it only gets better as it sits in the fridge and the flavors meld together overnight.

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Ingredients

6 servings

1 medium english cucumber (about 10 oz)
½ tsp kosher salt, plus more to taste
1 ½ cups dairy free yogurt (plain, unsweetened, full-fat coconut or almond preferred)
2 cloves garlic, finely grated or pressed
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
2 tbsp fresh dill, finely chopped
1 tbsp fresh mint, finely chopped (optional)
salt and pepper, to taste

Instructions

1
Grate the cucumber on the large holes of a box grater directly over a fine-mesh strainer set over a bowl. Toss with 1/2 tsp kosher salt and let stand for at least 30 minutes, until a significant amount of liquid has drained off.
2
Gather the salted cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until very little liquid remains — the cucumber should feel almost dry to the touch.

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