Tzatziki Sauce (Whole30, Keto)


Cut out dairy and missing Tzatziki, the creamy Mediterranean yogurt and cucumber sauce that tastes great slathered on everything? Then whip up this simple Whole30, vegan, and keto version with coconut yogurt and fresh mint!

An overhead shot of a shallow beige bowl filled with dairy-free vegan, Whole30, keto, and paleo Tzatziki.

Coconut Milk Yogurt

In this delicious dairy-free version of tzatziki, Ive replaced the cow milk yogurt with my favorite plain coconut milk yogurt. My two favorite brands are Coyo and Anitas Yogurt because theyre thick and creamy and made with Whole30-compliant ingredients. Yes, the dip will taste slightly coconut-y, but just barelyeven my coconut-hating kids dont mind it. Plus, if you use a high quality extra virgin olive oil, the taste of coconut will be muted.

Ive substituted other non-dairy yogurts in place of coconut in this recipe and the resulting texture isnt as thick or tasty. However, if you hate coconut, you may want to experiment with alternatives that fit your palate.

Squeeze Your Cucumbers!

Although this recipe is pretty quick and easy to throw together, theres one step you absolutely shouldnt skip: squeezing the liquid out of the grated cucumbers. Itll only add a couple of minutes to your prep, and youll save yourself from the misfortune of watery Tzatziki sauce.

Time to make Dairy-Free Tzatziki!

Makes 1 cups (6 servings)

Ingredients:

  • 1 Persian cucumber or English cucumber, peeled and seeded
  • 1 cup plain coconut yogurt (I like Coyo and Anitas Yogurt brands the best)
  • 2 tablespoons minced fresh mint leaves
  • 1 garlic clove, minced
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons lemon juice
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Peel the cucumber and scoop out the seeds.

Using a metal teaspoon to scoop out the seeds from a peeled Persian cucumber.

Grate the cucumber on the large holes of a box grater or finely dice it. Place the grated cucumber in a clean dish towel and squeeze out the excess liquid.

Grating the peeled and seeded cucumber on the large holes on a box grater.

In a medium bowl, mix together the coconut yogurt, mint, garlic, 2 tablespoons of extra virgin olive oil, and lemon juice.

A bowl has coconut milk yogurt, herbs, diced cucumber, mint, and lemon juice to make Whole30 dairy-free tzatziki sauce.

Add the diced cucumbers and stir well.

Adding the drained and diced cucumbers to the vegan tzatziki base.

Season to taste with salt and pepper.

Someone adding freshly cracked pepper to a bowl of Whole30 and vegan tzatziki sauce.

Drizzle the remaining tablespoon of extra virgin olive oil on top of the dairy-free Tzatziki sauce. The sauce can be kept in the fridge for up to 2 days.

An overhead shot of a bowl of low carb and keto vegan tzatziki sauce.

Pair the Tzatziki with my easy Rack of Lamb!

A closeup shot of Whole30 rack of lamb with dairy-free Tzatziki Sauce.


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Tzatziki Sauce

This simple Whole30, vegan, keto, and dairy-free Tzatziki Sauce made with coconut yogurt and fresh mint tastes great slathered on everything!

  • 1 Persian cucumber (or English cucumber, peeled and seeded)
  • 1 cup plain coconut yogurt (I like Coyo or Anita's brands)
  • 2 tablespoon minced fresh mint leaves
  • 1 small garlic clove (minced)
  • 3 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons lemon juice
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  1. Peel the cucumber and scoop out the seeds. Grate the cucumber on the large holes of a box grater or finely dice it. Place the grated cucumber in a clean dish towel and squeeze out the excess liquid.

  2. In a medium bowl, mix together the coconut yogurt, mint, garlic, 2 tablespoons of extra virgin olive oil, and lemon juice.

  3. Add the diced cucumbers and stir well. Season to taste with salt and pepper.

  4. Drizzle the remaining tablespoon of extra virgin olive oil on top of the dairy-free Tzatziki sauce.

The sauce can be kept in the fridge for up to 2 days.

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