This is hands down the best vegan tzatziki recipe ever! With glowing 5 star reviews it's an authentic recipe you can't miss!
This recipe was originally published on 2/23/2014
Growing up in a fully Greek household, my mom's tzatziki was a staple. We used it as a dip, a sauce for our meals, and most of all, it's the cherry on top of a delicious vegan gyro.
You can also scoop this plant based sauce up with pita chips, drizzle over vegan shawarma, or use as a dip for grilled veggie kabobs.
I knew I needed a dairy free tzatziki on my website, a vegan version of course, to remind me of the good old days of family, Greece and eating...lots and lots of eating. I nailed this one, it's creamy, full of flavor, and tastes as good as I remember!
How to Make Vegan Tzatziki
It's a good thing this recipe is so easy to make, becuase you are going to want to have it on hand at all times! The recipe uses simple whole food ingredients and comes together in just 10 minutes.
Ingredients
- Cucumber
- Raw cashews
- Fresh lemon juice
- Distilled white vinegar
- Garlic
- Dill
- Sea salt
- Ground black pepper
Step by Step Instructions
- Grate and drain the cucumber.
- Blend everything except the cucumber and dill.
- Pulse in the cucumber and dill.
- Refrigerate to thicken.
What to Serve with Vegan Tzatziki Sauce
Use this recipe for dipping or drizzling along with all your favorite foods! Here are some of our favorite ways to use it:
- Vegan Greek Gyros
- Vegan Shawarma
- Falafel Burger
- Falafel Sandwich
- Lentil Moussaka
- Grilled Veggie Kabobs
- Greek Farro Salad
- Roasted Greek Lemon Potatoes
- Broccoli Cauliflower Tots
- Oven Fries
- Eggplant Fries
- Pita bread or chips
- Fresh veggies like celery, carrots, and cucumber spears
Preparation Tips
- If you do not have a high speed blender you need to prepare the cashews. You can either soak them overnight, boil for 30 minutes, or grind into a fine powder using a coffee grinder.
- Use a cheese grater or a food processor with a grating attachment to cut the cucumber.
- To avoid a watery sauce remove as much of the liquid from the cucumber as possible using a paper towel or dish towel.
- The easiest way to chop the dill is to remove the thick stem, roll it up in a ball, and finely chop with a sharp knife.
- Seal the tzatziki in an airtight container and refrigerate for up to 5 days.
- The longer the dip rests in the refrigerator, the thicker it gets. To thin it out mix in a little more water.
Tofu Variation
Originally this recipe was developed using tofu. I've found that the cashew version is better, but if you can't have nuts this is a great alternative.
- Substitute the cashews for 1 ½ cups silken tofu.
- Omit the lemon juice if preferred.
Common Questions
There are some plant based store bought options, but it's so easy to make your own! Some recipes use vegan yogurt as a base, but I've found using cashews with fresh ingredients works even better to create a thick and creamy sauce.
Many of the same ingredients including cucumbers, dill, and garlic. However, instead of yogurt, this recipe uses cashews, water, and lemon juice to create the creamy base.
The options for vegan yogurt have greatly improved over the years. There are many store bought and homemade recipes that taste delicious.
More Vegan Sauce Recipes
Having so many options for plant based sauces and toppings allows you to add extra flavor to your food! Here are some of the most popular sauce recipes:
- Ranch Dressing
- Caramel Sauce
- Chocolate Syrup
- Cheese Sauce
- Passion Fruit Syrup
- BBQ Sauce
- Teriyaki Sauce
- Buffalo Sauce
The Best Authentic Vegan Tzatziki Recipe
Equipment
Ingredients
- 1 cup cucumber , peeled and grated
- 1 cup raw cashews (see note)
- ¾ cup water (add up to ¼ more to thin out as desired)
- 1 ½ tablespoons fresh lemon juice
- 2 ½ teaspoons distilled white vinegar
- 3 cloves garlic , medium size
- ½ teaspoon sea salt
- pinch ground black pepper
- 1 ½ tablespoons fresh dill
Instructions
- Put the grated cucumber in a paper towel or dish towel, squeeze out the excess water until mostly dry. Set aside.
- Blend all ingredients, except the cucumber and dill, in a high-speed blender and puree until smooth.
- Add cucumber and pulse until well incorporated.
- Add dill, pulse until finely chopped.
- Refrigerate to thicken. The longer you leave it, the thicker it gets.
Notes
- Recipe makes about 2 ½ cups sauce.
- If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder. You can also boil them for 30 minutes.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sara
Really enjoyed this!
Sophia DeSantis
So happy you liked it!
Shawna
How long can this be refrigerated for?
Sophia DeSantis
Hi Shawna! It should be good in an air tight container on the fridge for about 5-7 days.
Amanda
Oops 5 stars
Amanda
Loved it
Can I freeze leftover ???
Sophia DeSantis
So happy you loved it Amanda!! I do freeze mine, however the texture does change. Because cucumber is water based, it gets a little weird after freezing. The flavor is still great, but you really need to whisk it up good. You could also blend it to smooth but you'd be blending in the cucumber. But I do it. Haha!
Leigh
Oh! 5 stars totally! I forgot to rate it 🙂