Whole30 Tzatziki (Paleo, Keto, Dairy Free)

This Whole30 tzatziki is so flavorful and totally dairy free. Perfect for your Whole30 round!

Prep: 15

Cook: 0

Chill (Optional) 1

Total: 1 15

Yield:10 servings

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

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.

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.

Recipe yields approximately 1 ¼ cup prepared tzatziki.