Vegan Tzatziki

Vegan Tzatziki

  • Author: Alison Andrews
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: ~2 cups


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!


  • 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


  1. 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.
  2. Place the cashews, water, dill, olive oil, lemon juice and garlic into your blender and blend until smooth.
  3. Add in grated cucumber and chopped mint and lightly pulse the blender until the cucumber and mint are mixed in but remain chunky.
  4. Add sea salt and black pepper to taste.
  5. 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: Blender
  • 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