Ultra fresh tasting vegan tzatziki. Creamy, saucy and ideal as a sauce, dip or spread! Delicious on toast, to dip pita breads or veggies or over falafel!
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 combined with cashews, dried dill, fresh mint, lemon juice, garlic, olive oil and some salt and pepper creates the most delicious vegan tzatziki!
How long does this Vegan Tzatziki Last?
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.
Can I freeze this Tzatziki?
Because of the cucumbers in tzatziki it’s not totally ideal for freezing and can get watery once thawed.
How do I 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.
I hope you’ll love this vegan tzatziki! It’s:
- 10 Easy Ingredients
- Ideal as a dip or spread
Keep leftovers stored in the fridge where they will last for up to 5 days.
More delicious Vegan Dips and Sauces!
- Vegan Spinach Dip
- Vegan Onion Dip
- Vegan Spinach Artichoke Dip
- Vegan Tahini Sauce
- Vegan Nacho Cheese
- Vegan Hummus
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!
And while you’re here, sign up to our email list, you’ll get an awesome free recipe book (with 10 delicious dinner recipes!) and you’ll stay updated with all our latest recipes too!
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!
- 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.
*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: Blend
- 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
Keywords: vegan tzatziki