No-Moo Tzatziki

Finding a dairy-free recipe to create the delicious dip/dressing from South Eastern Europe is not easy. But with local hero’s Coyo just up the road from home, I just had to make up my version of this traditional recipe with their yum coconut yoghurt! Perfect for your next picnic party, or to add into your Greek-inspired dish.

No-Moo Tzatziki

Ingredients

1 Cup Coconut Yogurt, plain 

1 sm. Cucumber (~ ⅔ Cup grated) 

1 tsp Garlic, minced or paste 

⅓ Lemon, zest of (optional) 

1 ½ Tbsp Lemon juice 

¼ - ½ tsp Salt 

¼ tsp Onion powder (optional) 

⅓ Cup Fresh mint and dill or coriander, minced fine and loosely packed 

Instructions

  1. Over a small mixing bowl/jug, use a fine grater to grate the cucumber into a wet pulp (do it over the bowl to save the cucumber juice). 

  2. You may be able to use the same tool to zest the lemon. If not, use a microplane to get the yellow part, with little of the more bitter white part underneath. 

  3. Chop the fresh herbs really fine. 

  4. Mix all ingredients together with a spoon. 

  5. Store in the fridge for up to 4 days. 

Notes/Tips

  • Over a small mixing bowl/jug, use a fine grater to grate the cucumber into a wet pulp (do it over the bowl to save the cucumber juice). 

  • You may be able to use the same tool to zest the lemon. If not, use a microplane to get the yellow part, with little of the more bitter white part underneath. 

  • Chop the fresh herbs really fine. 

  • Mix all ingredients together with a spoon. 

  • Store in the fridge for up to 4 days.