This vegan tzatziki is my new favorite thing!
Jaye was actually the one to create and test the heck out of this recipe so we have been eating various versions of tzatziki for weeks now and I have no complaints at all. What a time it’s been!
You know my favorite way to eat it? On toast. I know that’s probably not at all what it’s supposed to be used for. But when you’re too busy to make anything other than toast, well…. toast does a very good job!
We even ate it with pasta once (and it was divine!). So a good vegan tzatziki has a lot of uses!
Traditional tzatziki uses greek yogurt as the base. We considered using a vegan coconut yogurt for this but decided on cashews instead. The reason being, cashews are simply wonderful, and cashews make excellent yogurt!
And pretty much wherever you are in the world, you can probably get cashews. Vegan yogurt – perhaps not.
We also tried a version using only pickled cucumbers, which was delicious, but that ended up getting completely knocked out of the water once we tried it with fresh cucumbers.
The fresh cucumbers combined with cashews, dried dill, fresh mint, lemon juice, garlic, olive oil and some salt and pepper creates the most delicious vegan tzatziki!
I really hope you will love this vegan tzatziki, it is:
- So fresh tasting!
- 10 Easy Ingredients
- Ideal as a dip or spread
Keep it stored in the fridge where it will last for a few days (and even up to a week, but best not to push it, fresher is better!)
Enjoy it on pretty much everything! Sandwiches, toast, pita breads, wraps, to dip veggies, on salads, all are great uses for this.
What do you think of this creamy vegan tzatziki? Let us know in the comments. And please rate the recipe as well it’s so helpful! Thank you!
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Ultra fresh tasting vegan tzatziki. Creamy, saucy and ideal as a sauce, dip or spread! Delicious on toast, to dip your pita breads or veggies, in wraps or over falafel! Gluten-Free.
- Peel and grate the cucumber and chop the mint. Squeeze the grated cucumber to remove excess water. You can squeeze it with your hands or with a paper towel or dish towel. Set aside.
- Place the cashews, water, dill, olive oil, lemon juice and garlic into your blender and blend until smooth.
- Add in grated cucumber and chopped mint and lightly pulse the blender until the cucumber and mint are mixed in but remain chunky.
- Add sea salt and black pepper to taste.
- Pour out into a serving bowl and top with some dried dill, grated cucumber and fresh mint.
- Category: Spread, Dip
- Cuisine: Vegan, Greek
- Serving Size: 1/4 cup
- Calories: 125
- Sugar: 1.5g
- Sodium: 23mg
- Fat: 9.9g
- Saturated Fat: 1.7g
- Carbohydrates: 6.5g
- Fiber: 0.8g
- Protein: 3.6g