Vegan Tzatziki
This creamy vegan tzatziki is made with cashews and refreshing cucumber for the best tzatziki ever! Ideal as a sauce, dip or spread.
Prep Time25 minutes mins
Total Time25 minutes mins
Course: Dip, Side Dish
Cuisine: Greek-Inspired
Diet: Vegan
Servings: 8
Calories: 110kcal
- 1 cup Raw Cashews (150g)
- ¾ cup Water (180ml)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 2 teaspoons Crushed Garlic
- 1 cup Peeled Grated Cucumber Divided
- 1 Tablespoon Dried Dill
- ¼ cup Fresh Mint chopped
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
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.
- Cashews - it's not necessary to soak your cashews first if you have a high speed blender. If you don't have a high speed blender then it's best to soak them first. Place them into a bowl and pour boiling water over the top and let them soak for 10-15 minutes to soften up and make them easier to blend.
- Storing: 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.
Serving: 1Serve (¼ cup) | Calories: 110kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg