Cut out dairy and missing Tzatziki, the creamy Mediterranean yogurt and cucumber sauce that tastes great slathered on everything? Then whip up this simple Whole30, vegan, and keto version with coconut yogurt and fresh herbs!
Coconut Milk Yogurt
In this delicious dairy-free version of tzatziki, I’ve replaced the cow milk yogurt with my favorite plain coconut milk yogurt. My two favorite brands are Coyo and Anita’s Yogurt because they’re thick and creamy and made with Whole30-compliant ingredients. Yes, the dip will taste slightly coconut-y, but just barely—even my coconut-hating kids don’t mind it. Plus, if you use a high quality extra virgin olive oil, the taste of coconut will be muted.
I’ve substituted other non-dairy yogurts in place of coconut in this recipe and the resulting texture isn’t as thick or tasty. However, if you hate coconut, you may want to experiment with alternatives that fit your palate.
Squeeze Your Cucumbers!
Although this recipe is pretty quick and easy to throw together, there’s one step you absolutely shouldn’t skip: squeezing the liquid out of the grated cucumbers. It’ll only add a couple of minutes to your prep, and you’ll save yourself from the misfortune of watery Tzatziki sauce.
Time to make Dairy-Free Tzatziki!
Makes 1½ cups (6 servings)
Ingredients:
- 1 Persian cucumber or ½ English cucumber, peeled and seeded
- 1 cup plain coconut yogurt (I like Coyo and Anita’s Yogurt brands the best)
- 2 tablespoons minced fresh mint leaves or dill
- 1 garlic clove, minced
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice
- Diamond Crystal brand kosher salt
- Freshly ground black pepper
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Peel the cucumber and scoop out the seeds.
Grate the cucumber on the large holes of a box grater or finely dice it. Place the grated cucumber in a clean dish towel and squeeze out the excess liquid.
In a medium bowl, mix together the coconut yogurt, mint (or dill), garlic, 2 tablespoons of extra virgin olive oil, and lemon juice.
Add the diced cucumbers and stir well.
Season to taste with salt and pepper.
Drizzle the remaining tablespoon of extra virgin olive oil on top of the dairy-free Tzatziki sauce. The sauce can be kept in the fridge for up to 2 days.
Pair the Tzatziki with my easy Rack of Lamb!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Tzatziki Sauce
Ingredients
- 1 Persian cucumber or ½ English cucumber, peeled and seeded
- 1 cup plain coconut yogurt I like Coyo or Anita's brands
- 2 tablespoon minced fresh mint leaves or dill
- 1 small garlic clove minced
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons lemon juice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Peel the cucumber and scoop out the seeds. Grate the cucumber on the large holes of a box grater or finely dice it. Place the grated cucumber in a clean dish towel and squeeze out the excess liquid.
- In a medium bowl, mix together the coconut yogurt, mint (or dill), garlic, 2 tablespoons of extra virgin olive oil, and lemon juice.
- Add the diced cucumbers and stir well. Season to taste with salt and pepper.
- Drizzle the remaining tablespoon of extra virgin olive oil on top of the dairy-free Tzatziki sauce.
Notes
Nutrition
