Step 1

Finely grate cucumber with the skin on - should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).

Step 2

Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.

Step 3

Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.

Step 4

Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.

Step 5

This Tzatziki is delicious on its own, but it also pairs well with Greek-inspired recipes like these Traditional Vegan Falafel, Tabbouleh Salads, Shawarma Sandwiches, or Buddha Bowls.