Tzatziki is a Mediterranean sauce served cold as a dip or with various dishes, such as grilled lamb. It’s usually made with yogurt, but this version uses coconut cream. Serve this Dairy Free Tzatziki sauce as a dip with your favorite raw vegetables for a healthy snack! This recipe fits the Vegan, Paleo, Whole30 and AIP Diets.
Does tzatziki have dairy?
Traditionally, tzatziki is made of yogurt, but I’ve found a non-dairy substitute.
What is a good nondairy substitute for yogurt?
I use coconut cream which is not only nondairy but also fits the Vegan, Paleo, Whole30, and AIP diets.
How long does tzatziki last in the fridge?
It’s best if you eat this dip within the first 3 days. It’s best to keep this dish in a resealable container to ensure that it doesn’t got bad.
How to make Dairy Free Tzatziki
1. 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.
2. 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.
3. 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.
Tips for making the BEST Dairy Free Tzatziki
- This dish is best served really cold. The coconut cream will melt otherwise.
- Keeping it in the refrigerator overnight helps the flavors to blend together.
- Squeeze out as liquid as possible from the cucumbers.
- If you are using English cucumbers or Persian cucumbers, you won’t need to remove the seeds (or the peel). They have significantly less liquid and much smaller seeds.
- Save the remaining coconut milk/water for another recipe. There’s just enough for my Scallop and Dill Pasta. You can find the recipe here.
This Dairy Free Tzatziki would taste great alongside these AIP recipes.
- Grilled Chicken and Dill Cucumber Salad
- Gluten Free Flatbread
- Grilled Garlic Shrimp
- Grilled Turmeric Shrimp (Please note that this recipe includes AIP reintroductions)
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Dairy Free Tzatziki
Equipment
- Box Shredder
Ingredients
- 1 cup Coconut Cream *follow instructions before opening 15 ounce can
- 1 small Cucumber peeled, seeds removed and shredded (about 3/4 cup)
- 1/4 cup fresh Dill chopped
- 2 Garlic cloves minced
- 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
- This dish is best served really cold. The coconut cream will melt otherwise.
- Keeping it in the refrigerator overnight helps the flavors to blend together.
- Squeeze out as liquid as possible from the cucumbers.
- If you are using English cucumbers or Persian cucumbers, you won’t need to remove the seeds (or the peel). They have significantly less liquid and much smaller seeds.
- Save the remaining coconut milk/water for another recipe. There’s just enough for my Scallop and Dill Pasta. You can find the recipe here.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Amazingly delicious!! Tastes refreshing! I used Persian cucumbers and the sauce kept 4 days sealed as instructed. I went big for date night. I made gyros, marinated cucumbers and red onion, and cassava wraps to serve it with. I held a "sandwich", and had dip! Yay! We loved it! It was a huge hit at home, and with coworkers...none of which are AIP! They were amazed this dip is both tasty, and met the AIP protocol. Many thanks!!!
Oh wow! That's the best review. It makes my day that non AIP peeps enjoyed the recipe as well!
I haven’t made this yet because I have a question, you say in the notes coconut milk but then the recipe says coconut cream. I have separate coconut cream as well as coconut milk. So do I still need to refrigerate and scoop from the top if I’m using coconut cream and not coconut milk?
You want to use a can of coconut cream. When you refrigerate it, the cream with solidify and the coconut milk/water will fall to the bottom of the can. For this recipe, you want to spoon out the cream (solids). The remaining milk and water can be used for another recipe. Does that make sense?
I was skeptical that I would taste the coconut undertones but I couldn't! This is delicious plain! ha. Great job here. Can't wait to share with all my AIP/Diet Specific friends!
I'm so glad you liked it. I fooled my family with it. They had no idea that it was made with coconut.
Delicious! The flavor profile is exactly like your regular dairy tzatziki, I was surprised at how similar it tasted. I paired it with some coconut tortilla chips but honestly this would go well with anything. It’s also very quick and easy to make. Will be making this a lot. My new favorite AIP dip/sauce.
Nice. I'm so glad you liked the recipe. And thanks for sharing. So happy that my recipe is now your new favorite dip!
So good!! This tzatziki is so much better tasting than any store bought sauce. It is my new go-to favorite condiment for nearly any protein and is excellent as a veggie dip. I even eat it alone! That's how good it tastes.