Dairy Free Tzatziki
User Reviews
5
-
Prep Time
2 hrs 20 mins
-
Total Time
2 hrs 20 mins
-
Servings
2 cups
-
Calories
437 kcal
-
Course
Condiments
-
Cuisine
Mediterranean, Greek, Turkish
Dairy Free Tzatziki
Description
This tzatziki variation replaces yogurt with the thick, creamy layer of coconut cream carefully separated from canned coconut milk. The coconut cream provides a rich, dairy-free base that carries the flavors of minced garlic, chopped dill, shredded cucumber (with seeds removed), salt, and fresh lemon juice. The texture remains creamy yet slightly chunked from the shredded cucumber.
The recipe emphasizes chilling the mixture for at least 30 minutes or even overnight, allowing the flavors to blend fully and the sauce to thicken. The cold temperature also helps to maintain the creaminess of the coconut base, which could melt at room temperature.
Removing excess cucumber liquid before mixing is important to prevent thinning the sauce and affecting its consistency. Fresh dill offers an aromatic herbal component, and garlic adds pungency balancing the citrus from lemon juice.
This tzatziki can be served as a dip, salad dressing, or sauce for Mediterranean-style dishes where a dairy-free alternative is needed. Keeping it well chilled before serving improves texture and flavor harmony.
Ingredients
- 1 cup coconut cream *follow instructions before opening 15 ounce can
- 1 cucumber peeled, seeds removed and shredded (about 3/4 cup, small
- 1/4 cup dill chopped, fresh
- 2 garlic minced, cloves
- 1/2 teaspoon salt
- 1 lemon juiced
Instructions
- Put the entire can of cream in the fridge for a few hours. Open the can and spoon out just the cream into a medium sized bowl.
- Be careful to leave the water and milk at the bottom. Set the coconut leftovers aside as you won’t need them for this recipe.
- Combine the remaining ingredients in bowl then stir. Cover the bowl and set aside in the fridge for at least 30 minutes up to overnight. Serve chilled.
Notes
- Chill the coconut cream can before opening and use only the solid cream portion for best texture.
- Squeeze out as much liquid as possible from the shredded cucumber to avoid thinning the sauce.
- Keep the sauce refrigerated for at least 30 minutes or overnight to blend flavors and maintain creaminess.
- Use English or Persian cucumbers without peeling or seeding if preferred, as they have less moisture.
- Reserve the leftover coconut milk/water for use in other recipes to reduce waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 437kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 37g | 185% |
| Sodium | 594mg | 25% |
| Potassium | 712mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 43mg | 48% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
