📝 About This Recipe
This plant-based reimagining of the classic Greek condiment swaps traditional dairy for rich, unsweetened coconut yogurt, resulting in a velvety texture that is naturally lactose-free. Infused with crisp English cucumbers, punchy garlic, and a bouquet of fresh herbs, it offers a refreshing tang that rivals the original. Whether you are following a vegan lifestyle or simply seeking a lighter, gut-friendly dip, this tzatziki is a vibrant celebration of Mediterranean flavors.
🥗 Ingredients
The Base
- 2 cups Unsweetened Coconut Yogurt (ensure it is plain and thick, Greek-style if possible)
- 1 large English Cucumber (partially peeled and grated)
- 1/2 teaspoon Sea Salt (for sweating the cucumber)
Aromatics and Acids
- 3 cloves Fresh Garlic (finely minced or pressed into a paste)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Extra Virgin Olive Oil (high quality for richness)
- 1 teaspoon White Wine Vinegar (for a sharp, authentic tang)
Herbs and Seasoning
- 1/4 cup Fresh Dill (finely chopped, stems removed)
- 1 tablespoon Fresh Mint (finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
- to taste Flaky Sea Salt (for final seasoning)
For Garnish
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 2-3 pieces Fresh Dill Sprigs (for decoration)
- 1 pinch Aleppo Pepper or Paprika (for a hint of color)
👨🍳 Instructions
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1
Begin by preparing the English cucumber. Use a box grater to shred the cucumber onto a clean kitchen towel or several layers of cheesecloth.
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2
Sprinkle the grated cucumber with 1/2 teaspoon of sea salt. Toss gently and let it sit for 10 minutes; the salt draws out excess moisture which prevents a watery sauce.
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3
Gather the corners of the towel or cheesecloth and squeeze the cucumber vigorously over the sink. Continue squeezing until no more liquid comes out—you want the cucumber to be as dry as possible.
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4
In a medium mixing bowl, add the 2 cups of unsweetened coconut yogurt. If your yogurt seems thin, you can strain it through a coffee filter for 30 minutes prior to use.
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5
Add the minced garlic to the yogurt. For a smoother flavor, mash the garlic with a pinch of salt on your cutting board using the side of your knife until it forms a paste.
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6
Whisk in the lemon juice, lemon zest, white wine vinegar, and the 2 tablespoons of extra virgin olive oil until the mixture is glossy and emulsified.
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7
Fold in the dried, grated cucumber pieces, ensuring they are evenly distributed throughout the yogurt base.
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8
Gently stir in the finely chopped fresh dill and mint. The herbs should be vibrant and aromatic.
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9
Season with freshly cracked black pepper and a final pinch of flaky sea salt. Taste and adjust the acidity with more lemon juice if desired.
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10
Cover the bowl and refrigerate for at least 30 minutes. This chilling period allows the garlic and herb flavors to meld and infuse into the coconut yogurt.
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11
When ready to serve, transfer the tzatziki to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on the surface.
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12
Finish the dish by drizzling the remaining teaspoon of olive oil into the swirl and garnishing with fresh dill sprigs and a dusting of Aleppo pepper.
💡 Chef's Tips
Always use 'unsweetened' and 'plain' coconut yogurt; even 'original' flavors often contain sugar which ruins the savory profile. Squeezing the cucumber is the most critical step—do not skip it or your tzatziki will separate and become runny within an hour. If you find the coconut flavor too prominent, adding an extra teaspoon of lemon juice or vinegar helps neutralize the tropical notes. For the best texture, make this 2-4 hours in advance, but add the fresh herbs right before serving to keep them from turning brown. Avoid using a food processor for the cucumber; the blades turn it into a puree rather than the traditional textured shreds.
🍽️ Serving Suggestions
Serve as a cooling dip alongside warm, toasted pita bread and crunchy crudités like radishes and carrots. Use it as a creamy sauce for plant-based gyros made with roasted chickpeas or grilled oyster mushrooms. Pair it with a crisp, chilled glass of Assyrtiko or a dry Sauvignon Blanc to complement the acidity. Dollop over a Mediterranean quinoa bowl topped with Kalamata olives, cherry tomatoes, and pickled red onions. Excellent as a side for grilled vegetable skewers or vegan 'lamb' koftas.