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An overhead shot of a bowl of low carb and keto vegan tzatziki sauce.
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5 from 11 votes

Tzatziki Sauce

This simple Whole30, vegan, keto, and dairy-free Tzatziki Sauce made with coconut yogurt and fresh mint tastes great slathered on everything!
Prep Time10 minutes
Cook Time5 minutes
Course: Condiment
Cuisine: Mediterranean
Keyword: Dairy-free, keto, low carb, nomnompaleo, paleo, Vegan, Whole30
Servings: 6

Ingredients

  • 1 Persian cucumber or ½ English cucumber, peeled and seeded
  • 1 cup plain coconut yogurt I like Cocojune or Culina brands the best
  • 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
US Customary - Metric

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

The sauce can be kept in the fridge for up to 2 days.

Nutrition

Calories: 158kcal | Carbohydrates: 3g | Protein: 1g | Fat: 17g | Fiber: 1g