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Paleo Tzatziki Sauce (Dairy and Nut Free) from Get Sauced!

  • Author: Kristen Boehmer
  • Yield: 1 1/2 cups 1x


Tip: If you don’t have cheesecloth on hand you can use paper towels to squeeze the excess moisture from the cucumber.


  • ¾ cup full fat coconut milk
  • ¼ cup fresh lemon juice (approximately 2 lemons)
  • ½ cup cucumber, peeled, finely diced and seeds removed
  • 2 teaspoons fresh garlic, minced (approximately 2 cloves)
  • 2 tablespoons fresh dill, minced
  • 1 teaspoon sea salt


  1. Place the coconut milk, lemon juice, garlic, dill and salt into a medium sized bowl. Squeeze the diced cucumber in a layer of cheesecloth to remove the excess moisture. Add the cucumber to the bowl and stir with a spoon, until well combined.
  2. Refrigerate for at least 5-6 hours, or overnight, before serving. This will thicken the sauce and allow time for the flavors to meld together.
  3. Store in a sealed container in the fridge for 3-4 days.
  • Category: Sauce
  • Cuisine: Greek