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 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!
How to make Vegan Tzatziki
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 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 serve Vegan Tzatziki
You can enjoy it on pretty much everything! Sandwiches, toast, pita breads, wraps, shawarmas, as a dip for your veggies or over salads.
It’s also amazing served with vegan falafel or with a delicious vegan chickpea burger!
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
So what do you think of this creamy vegan tzatziki recipe? Let us know in the comments and please rate the recipe as well it’s so helpful! Thank you!
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Vegan Tzatziki
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: ~2 cups
Print Recipe
Pin RecipeDescription
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!
Ingredients
- 1 cup (150g) Raw Cashews
- 3/4 cup (180ml) Water
- 1 Tbsp Dried Dill
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 2 tsp Crushed Garlic
- 1 cup Peeled Grated Cucumber
- 1/4 cup Fresh Mint (chopped)
- Sea Salt to taste
- Black Pepper to taste
Instructions
- 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.
Notes
*It’s not needed 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.
- Category: Side, Gluten-Free
- Method: Blender
- Cuisine: Vegan, Greek
Nutrition
- 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
Keywords: vegan tzatziki
Oh baby, is this the real deal! I’ve made this twice already. I had tried another version using tofu instead of cashews, but it tasted weird to this old Greek girl. Your tzatziki is now in my weekly kitchen toolbox, along with your sour cream and cream cheese. You are a goddess!
So happy to hear that Dena! 🙂
Oh! the temptation! This is the Wow factor!
★★★★★
This is so delicious! I did not have enough cashews so I added some butter beans to get the right consistency. I served the tzatziki with roasted mediterranean veggies on soft flatbread.
★★★★★
That is such a creative addition! I love it! Thanks for sharing Suzette! 🙂
Creamy, smooth and so useful as a vegan dip!
★★★★★