Easiest Dairy-Free Tzatziki Recipe
A creamy and refreshing dairy-free Tzatziki sauce made with coconut yogurt, fresh cucumber, garlic, dill, and lemon juice. Perfect as a dip or a condiment for vegetables, pita chips, and Mediterranean dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 ½ cups 1x
- Category: Sauce/Dip
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Vegetables and Herbs
- ½ large cucumber
- 2 cloves garlic
- 3 tbsp fresh dill, chopped
Dairy-Free & Oils
- 2 cups coconut yogurt
- 2 tbsp olive oil, divided
Seasonings
- Salt to taste
- Black pepper to taste (omit for AIP diet)
- Juice of half a lemon
Instructions
- Prepare the cucumber: Wash the cucumber thoroughly, keeping the skin on. Use a grater or food processor to finely grate the cucumber. Next, pat the grated cucumber dry with a clean kitchen towel or paper towels to remove excess moisture, ensuring a thicker sauce.
- Add garlic: Grate or finely mince the garlic cloves and add them to the bowl containing the dried grated cucumber.
- Combine ingredients: Add the coconut yogurt, salt, pepper (if using), chopped dill, lemon juice, and most of the olive oil to the bowl. Stir well to evenly combine all ingredients.
- Finish and serve: Drizzle the remaining olive oil on top of the tzatziki before serving. This dairy-free tzatziki is delicious served with fresh vegetables or pita chips as a dip or accompaniment.
Notes
- Keep cucumber skin on for added nutrients and texture.
- Patting the grated cucumber dry is key to avoid a watery sauce.
- Omit black pepper if following the Autoimmune Protocol (AIP) diet.
- Use full-fat coconut yogurt for creamier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: dairy-free tzatziki, coconut yogurt dip, vegan tzatziki, Mediterranean sauce, cucumber dip, garlic dip, dairy-free sauce
