Made with only a handful of ingredients, this easy 5-Ingredient Dairy-Free Tzatziki tastes like the real deal.
One of my favorite sauces, this vegan and low-FODMAP version is perfect to have on hand as a tangy sauce for any Greek-inspired meals, as an afternoon snack with some carrots and celery or with your favorite grain-free chips. It is a creamy yet refreshing dip, packed with lots of fresh dill and cucumber.
What do I need to make 5-Ingredient Dairy-Free Tzatziki?
- Coconut yogurt (see recommendations below)
- English cucumber
- Fresh dill
- Apple cider vinegar (optional)
- Sea Salt
RECOMMENDATIONS
- For the coconut yogurt, be sure to use a brand without any added gums or emulsifiers. I highly recommend using a thick coconut yogurt that has a similar texture to Greek yogurt. My number one favorite is Cocojune – its flavor and texture is the closest to Greek yogurt. Other good options include COYO, Anita’s, and Culina.
- Before serving, I recommend refrigerating for about 30 minutes to enhance the flavors. Store in an airtight container in the refrigerator for up to 5 days.
- Serve the tzatziki with a side of carrots and celery, grain-free tortilla chips (I love Siete), or pair it with any Greek-inspired recipe. This sauce also makes an excellent condiment for a hamburger or sandwich.
Some other easy dairy-free snacks you might enjoy:
- Low-Fodmap Zucchini Olive Tapenade
- AIP Chicken Nuggets with Banana Ketchup
- Gut-Healing Blueberry Coconut Gummies
5-Ingredient Dairy-Free Tzatziki (Low-FODMAP)
Made with only a handful of ingredients, this easy 5-Ingredient Dairy-Free Tzatziki tastes like the real deal.
Ingredients
- 1/2 English cucumber, grated (1 cup grated - will shrink to 1/4-1/3 cup after water is drained)
- 1 cup coconut yogurt (see recommendations)
- 3 tbsp finely chopped fresh dill
- 2 tsp apple cider vinegar (optional)
- 1/2 tsp sea salt
Directions
- Step 1 Using a box grater, grate the English cucumber with peel on. Set aside 1 cup onto a plate. Using a clean thin towel, pat down to remove excess moisture. The amount of grated cucumber will reduce to about 1/4 to 1/3 cup.
- Step 2 In a medium bowl, add the coconut yogurt and grated cucumber. Mix well.
- Step 3 On a cutting board, finely chop fresh dill and add 3 tbsp to the cucumber and coconut yogurt mixture. Next, add the apple cider vinegar and sea salt. Stir until all ingredients are fully combined. Taste and adjust flavors as needed.
- Step 4 Store in the fridge for about 30 minutes before serving to enhance the flavors (lasts up to 5 days in the fridge). Serve cold with your favorite dipping vegetables, grain-free chips, sauce for a Greek-inspired dish, or as a condiment for a hamburger or sandwich.
