This creamy Whole30 tzatziki has been one of my favorite dairy-free condiments for years. Made from a tangy base of coconut cream and compliant mayo, and full of bright flavors, it’s the best (and easiest) way to brighten up a Whole30 round. Ready in less than 15 minutes and great with meat and veggies alike.
🍋 What Makes This Recipe So Good
- I love this Whole30 tzatziki so much I’ve worked it into several recipes over the years, and we almost always have a jar of it in the fridge. Even when we’re not on a Whole30 round or intentionally eating dairy-free. It’s just SO good, and there’s a ton of incredible flavor in it, between the fresh lemon juice, the savory fresh herbs, the tangy mayo, and the rich coconut cream.
- Tzatziki is super versatile in so many ways. It fits a whole slew of dietary needs – it’s Whole30-compatible, paleo, low carb, keto, dairy-free, vegetarian, and nut-free. That’s not where its versatility ends, though. You can use tzatziki in a variety of dishes. Use it as a dip for raw veggies, or drizzle it over grilled chicken or roasted veggies. Add it to a salad or burger bowl, or dollop a little on top of a baked potato.
👩🏼🍳 Chef’s Tips
- If you’ve got time to prep your Whole30 tzatziki at least an hour ahead of time, I highly recommend doing it! Chill the prepared tzatziki in the fridge until you’re ready to serve it. That gives the ingredients time to meld and the flavors time to deepen, giving you an even more flavorful tzatziki.
- I know the instructions for grating and sweating the cucumber look a little involved at first glance, but trust me, it’s SO easy. And it’s ABSOLUTELY worth the effort. You could skip the sweat, just using the freshly grated cucumber in the tzatziki, but keep in mind one important thing. Cucumbers are about 95% water. You’ll lose a little of that during the grating process, but not all of it, which means you’d be adding a lot of water to your coconut-cream-and-mayonnaise-based mixture. That can make the tzatziki super thin and runny, which isn’t really the goal.
- To get the coconut cream, place an unopened can of unsweetened, full-fat coconut milk in the fridge overnight. Just before making the Whole30 tzatziki, remove and open the can without shaking or stirring the liquid inside. Scoop out just the thick, solid part on top – that’s the coconut cream! The remaining liquid can be discarded or used for other purposes. Do NOT use coco lopez or coconut creamer – they are not the same as coconut cream and will not work in this recipe.
🥚 More of My Favorite Whole30 Recipes
- Hashbrown Breakfast Casserole with Eggs and Sausage (Whole30, Dairy Free, Gluten Free)
- Whole30 Breakfast Tacos
- Tuna Ceviche
- Whole30 Everything Bagel Chicken and Scallion “Cream Cheese” Sauce
- Paleo Meatloaf (Whole30, Low Carb, Gluten Free)
- Poached Shrimp
- Whole30 Buffalo Wings
- Creamy Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Deviled Egg Salad (Whole30 Options)
For the Grated Cucumber
- 1 medium English cucumber
- 1 teaspoon salt
For the Whole30 Tzatziki
- ¼ cup Whole30-compliant mayonnaise store-bought or make your own
- 1 scant cup unsweetened coconut cream from one 13.5-ounce can full-fat coconut milk, see Notes
- 2 cloves garlic finely minced, approximately 2 teaspoons
- 4 tablespoons fresh lemon juice
- 2-3 teaspoons minced fresh dill or 1 teaspoon dried dill
- ½ cup grated cucumber prepared from above
- 1 teaspoon salt more or less to taste
- ¼ cup chopped flat-leaf parsley optional, to garnish
- Cutting board
- chef's knife
- Large spoon
- box grater or microplane grater
- Paper towels or cheesecloth
- Medium bowl
- Fine mesh sieve or colander
- large mixing bowl with lid or plastic wrap to cover (optional)
- Silicone spatula
For the Grated Cucumber
- Place 1 medium English cucumber on cutting board. Cut cucumber in half lengthwise, then scoop out any seeds (see Notes) with large spoon.
- Coarsely grate cucumber halves against box grater, working from one end of each cucumber half to other.
- Transfer grated cucumber to paper towels and squeeze out as much liquid as possible into medium bowl. Discard liquid, then fit bowl with fine mesh sieve or colander.
- Transfer grated cucumber from paper towels to sieve or colander. Sprinkle 1 teaspoon salt onto cucumber as evenly as possible, then set bowl aside. Let cucumber rest 5 to 10 minutes to draw out excess liquid.
- When majority of liquid has sweated out of cucumber, discard liquid from bowl. Rinse grated cucumber quickly under running water to remove excess salt, then transfer cucumber to fresh paper towels, pat dry, and set aside.
For the Whole30 Tzatziki
- Add ¼ cup Whole30-compliant mayonnaise, 1 scant cup unsweetened coconut cream, 2 cloves garlic, 4 tablespoons fresh lemon juice, 2-3 teaspoons minced fresh dill, ½ cup grated cucumber, and 1 teaspoon salt to large mixing bowl.
- Stir ingredients together until fully combined. For thicker tzatziki, stir in additional mayo or coconut cream until desired consistency is achieved. Taste tzatziki and adjust dill or salt as desired.
- Optional: If time allows, cover bowl with lid or plastic wrap and place in refrigerator. Chill tzatziki at least 30 minutes (1 hour preferred).
- When ready to serve, transfer tzatziki to serving dish. Sprinkle ¼ cup chopped flat-leaf parsley over tzatziki to garnish and serve chilled with desired sides or entrées.
- Chilling the tzatziki is optional, but recommended. If you’re short on time, you can serve the tzatziki immediately after preparing.
- Cucumber Seeds: English cucumbers are technically “seedless” but do contain small seeds. You can leave these if you want. Other varieties of cucumbers have more noticeable seeds which should definitely be removed.
- Coconut Cream: Place an unopened can of unsweetened, full-fat coconut milk in the fridge overnight. Just before making the tzatziki, remove and open the can without shaking or stirring the liquid inside. Scoop out just the thick, solid part – that’s the coconut cream. The remaining liquid can be discarded or used for other purposes. Do NOT use coco lopez or coconut creamer – they are not the same as coconut cream and will not work in this recipe.
- Mayonnaise: Use a store-bought compliant mayo, or make your own with my One Minute Whole30 Immersion Blender Mayo recipe or my Whole30 Coconut Oil Mayonnaise recipe.
- Make it Vegan: Use a vegan mayo.
- Leftovers: Refrigerate leftover tzatziki in an airtight container up to 4 days. Should ingredients separate, simply stir well to reincorporate.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.