This authentic vegan tzatziki is like no other. Creamy, garlicky, and perfect for dipping, smothering, or licking off your fingers!
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 Gyro.
I knew I needed this recipe on my blog, a vegan version of course, to remind me of the good old days of family, Greece and eating…lots and lots of eating. This vegan version definitely hit the nail on the head. It’s creamy, full of flavor, and tastes as good as I remember!
The many faces of vegan tzatziki
My first version of this authentic vegan tzatziki sauce was a tofu based one. This was at the beginning of my creative journey before I knew the magical power of cashews. Since we do not have nut allergies, cashews are my go to for ultimate creaminess. I have other players in the creamy game (see potatoes in action here and white beans in action here), but my core creaminess comes from my fave little cashew.
I left the original recipe in the notes, for all my nut free friends, but I have updated the main recipe to the version we make now. It’s creamy, it’s garlicky and has a nice little tang. And it goes perfect on my favorite vegan Greek gyros or Vegan Shawarma!
This recipe was originally published on 2/23/2014
Authentic Vegan Greek Tzatziki
- 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.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.