Vegan tzatziki is a cashew-based, dairy-free tzatziki that tastes amazingly similar to the traditional version. It’s light, creamy, fresh, and filled with cucumber and dill. And believe me when I say, it’s so good it will easily fool non-vegans as well.
Tzatziki has been a long time favorite of mine. It’s an ultra refreshing dip that’s a staple in Mediterranean cuisine. But if you’re vegan or looking for a dairy-free option, you’re in luck. With the help of raw cashews, this vegan tzatziki comes together in a snap.
Vegan Tzatziki Recipe Video
Before we dive into the recipe, watch this quick video to see how I make it!
What’s In Vegan Tzatziki?
If you’ve been following Downshiftology for a while, you’ve probably noticed my love for cashews. They’ve got this magical ability to transform into creamy, dairy-like recipes such as my vegan caramel cheesecake or vegan alfredo sauce.
In this recipe, we’re swapping greek yogurt for cashews. But don’t worry, it won’t taste like a puddle of blended cashews. In fact, I’d say it tastes just like traditional tzatziki but just a smidge lighter. Here’s what you’ll need to make it.
- Cashews – Make sure to use raw cashews and not roasted and salted.
- Water – To blend with the cashews for the ultimate creaminess.
- Lemon Juice – For that bright pop fresh flavor.
- Cucumber – The star ingredient in tzatziki.
- Garlic – Just one garlic clove creates a lot of flavor when it’s blended.
- Dill – Chopped dill adds herb-y goodness.
- Salt – A small amount for seasoning.
Vegan Tzatziki Couldn’t Be Any Easier To Make
All you need for this recipe is a blender, sieve, and a little time to chill.
- Soak. Make sure to soak your cashews overnight. Then drain and rinse well the day of.
- Blend. Add the cashews, water, lemon juice, and garlic to a blender and blend for 1-2 minutes, until it’s nice and creamy.
- Squeeze. Place the shredded cucumber in a fine mesh sieve and press it down to remove the liquid. You can also use a nut milk bag.
- Stir. In a mixing bowl, add the cashew mixture, drained cucumber, dill and salt. Then give everything a stir.
- Chill. Let the mixture chill for about 30 minutes before serving. This will allow the flavors to meld together beautifully.
Ways To Use This Dip
This dip is perfect as a fresh and easy snack. But you can use it for just about anything and any meal.
- Appetizer: Spread it onto my falafel flatbread, or serve with tabbouleh.
- Snack: Dip it with fresh veggies, seed crackers, plantain chips, or cassava flour tortilla chips.
- Main Meal: Drizzle on falafels, Buddha bowls, or roasted vegetables, like broccoli.
Storing and Make Ahead Options
For the best texture and flavor, let this chill in the fridge for about 30 minutes to an hour before serving. This gives it time to cool after blending and lets the flavors meld together.
Have leftovers? Just store it in an airtight container for up to 3-4 days in the fridge.
More Healthy Vegan Snacks
Don’t look past a few of these tasty, plant-based snacks. They’re filling, have tons of flavor, and will please any crowd.
Vegan Tzatziki Recipe
- 1 cup raw cashews, soaked 4-6 hours (or overnight)
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1/2 medium cucumber, peeled and shredded
- 1 clove garlic
- 2 tablespoon fresh dill, chopped
- 1/2 teaspoon sea salt
- Soak your cashews overnight. Then drain and thoroughly rinse them.
- Blend the cashews, water, lemon juice and garlic in a high-powered blender for 1-2 minutes, or until creamy.
- Place the shredded cucumber in a fine mesh sieve over a bowl and press down to remove excess liquid. Alternatively, you could use a nut milk bag to sqeeze out the liquid.
- Pour the cashew mixture into a mixing bowl. Add the drained cucumber, dill and salt, then stir together to combine.
- Chill for 30 minutes before serving.
- Note that the mixture will thicken a bit after it's fully cooled.
- These are the raw cashews I buy in bulk for all of my vegan sauce recipes.