This vegan tzatziki is creamy, saucy and ideal as a sauce, dip or spread. It’s made with cashews and refreshing cucumber for the most divine tzatziki ever!
This vegan tzatziki is my new favorite thing!
Jaye was testing the heck out of this recipe so we have been eating it for weeks now and I have no complaints at all. What a time it’s been! ????
It makes a wonderful dip or sauce and it has such a deliciously fresh taste from the cucumber that you’ll just fall in love with it.
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 pretty much wherever you are in the world, you can probably get cashews. Vegan yogurt….perhaps not.
We tried a version using only pickled cucumbers, which was delicious, but that ended up getting completely knocked out of the park once we tried it with fresh cucumbers.
The fresh cucumbers are combined with cashews, dried dill, fresh mint, lemon juice, garlic, olive oil and some salt and pepper and this creates the most delicious vegan tzatziki!
How to make Vegan Tzatziki
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add cashews, water, olive oil, lemon juice and garlic to your blender and blend until smooth.
- Add half a cup of peeled grated cucumber and do a quick pulse of the blender so that it’s mixed in but still chunky.
- Pour this out into a bowl and add another half cup of peeled grated cucumber, dried dill, chopped fresh mint, salt and pepper and stir in.
- And your tzatziki is ready to go! You can let it sit in the fridge for an hour or so to let the flavors really blend before serving.
How to serve It
Storing and Freezing
It stays fresh for up to 5 days in the fridge. Some separation may occur, don’t worry this is normal, just stir it up again and enjoy.
It’s not ideal for freezing because the cucumbers in the tzatziki can cause it to become watery once thawed.
More delicious Vegan Dips and Sauces!
- Vegan Spinach Dip
- Vegan Onion Dip
- Vegan Spinach Artichoke Dip
- Vegan Tahini Sauce
- Vegan Nacho Cheese
- Vegan Queso
- 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, olive oil, lemon juice and garlic into your blender and blend until smooth.
- Add in half the grated cucumber and pulse the blender once or twice so that it's mixed in but still chunky.
- Pour it out into a bowl and add the remaining cucumber, dried dill and chopped fresh mint, salt and pepper and stir it in.
- Now it's ready to serve or you can place it into the fridge for an hour for the flavors to blend and get even better!
- Serve it with a sprinkle of dried dill, sliced cucumber and fresh mint leaves.
- It's not necessary to soak your cashews first unless you know your blender will have a hard time with them. If you need to soak them first, then place into a bowl and pour boiling water over the top and let them soak for 5-10 minutes just to soften up a bit and make them easier to blend.
- Keep leftovers stored in the fridge where they will last for around 5 days. Separation may occur, but this is normal, just stir it. It's not suitable for freezing.
- This recipe was first published in March 2018 and has been updated with new photos and improved method.