Dairy Free Tzatziki
A creamy, tangy dairy-free tzatziki made with coconut yogurt
Adapted from Minimalist Baker (recipe)
Ingredients
- 1½ cups Cocojune plain coconut yogurt
- ½ large cucumber, finely diced
- 3 cloves garlic, minced
- ¼ cup fresh dill, finely chopped
- 1½ tbsp lemon juice
- Salt and black pepper to taste
- 1-2 tbsp extra virgin olive oil (optional)
Instructions
- 1Finely dice the cucumber with skin on.
- 2Add coconut yogurt to a large mixing bowl.
- 3Mix in the diced cucumber, garlic, dill, salt, pepper, lemon juice, and optional olive oil.
- 4Taste and adjust seasonings as needed — add more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
- 5Serve immediately, or refrigerate for up to 5 days. The sauce will thicken when chilled.
Notes
- You can use dried dill (2 tbsp) if fresh is not available.
- If you don't care about dairy free, you can use regular Greek yogurt instead.