Serves 6
10 min
Creamy Dairy-Free Tzatziki
Recipe GLPRbbb520abe5b21a
A refreshing, plant-based version of the classic Mediterranean sauce made with creamy coconut yogurt instead of dairy. Perfect for dipping, drizzling over grilled vegetables, or serving alongside plant-based proteins. Bright mint and lemon notes combined with cucumber make this sauce vibrant and flavorful while remaining compliant with vegan, Whole30, and keto diets.
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Ingredients
1 Persian cucumber (or ½ English cucumber), peeled and seeded
1 cup plain coconut yogurt
2 tablespoons fresh mint leaves, minced
1 small garlic clove, minced
3 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Remove the peel from the cucumber and scoop out the seeds using a small spoon. Using the large holes of a box grater, grate the cucumber into shreds, or finely dice it into small pieces. Transfer the grated or diced cucumber to a clean, dry kitchen towel. Gather the corners of the towel and squeeze firmly to remove all excess moisture.
In a medium bowl, combine the coconut yogurt, minced mint, minced garlic, 2 tablespoons of the olive oil, and lemon juice. Whisk together until well blended and smooth.
Fold the squeezed cucumber pieces into the yogurt mixture, stirring gently until evenly distributed. Taste the sauce and season with kosher salt and black pepper to your preference.
Transfer the tzatziki to a serving bowl or container and drizzle the remaining 1 tablespoon of olive oil across the top. Serve chilled or at room temperature.
