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!
This recipe was originally published on 2/23/2014
This authentic vegan tzatziki is like no other. Creamy, garlicky, and perfect for dipping, smothering, or licking off your fingers!
- 1 cup cucumber , peeled and grated
- 1 cup raw cashews (see note)
- 3/4 cup water (add up to 1/4 more to thin out as desired)
- 1 1/2 tablespoons fresh lemon juice
- 2 1/2 teaspoons distilled white vinegar
- 3 cloves garlic , medium size
- 1/2 teaspoon sea salt
- pinch ground black pepper
- 1 1/2 tablespoons fresh dill
- 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 makes about 2 1/2 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.
UPDATE: After much trial and error, I have updated this recipe to my favorite version using cashews instead of tofu. If you are nut free and want the tofu version, take out cashews and water and use 1 1/2 cups silken tofu instead. The original recipe also did not have lemon juice, which I use to cut the sweetness of the cashews, so take out the lemon juice as well if you prefer.
Dina RR says
Congrats Phia! I went to your web site to check the recipe and there is an ad there. I can’t wait to try the tzatziki.
Mama
Sent from my iPhone
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veggiesdontbite says
Thanks mom! It’s great, but mostly because it’s based on your traditional recipe. I can’t wait to put up more of your great meals.
afreshsliceofrye says
Reblogged this on afreshsliceofrye.
veggiesdontbite says
Thank you!
M says
It looks like nice consistency. Did u use firm silken tofu?
veggiesdontbite says
Thank you! The consistency was wonderful and smooth! The container I used just said silken tofu. It didn’t say firm.
Dina says
After I tried it I was surprised how good a vegan tzatziki can be. I’m so glad you tried to recreate my yogurt version.
veggiesdontbite says
I’m glad you liked it! Silken tofu has a very yogurt like consistency so it works well.
Dimple says
Hie, Can we substitute tofu with anything else in this recipe like tempeh or Soya curd?
veggiesdontbite says
Hi there! What you are looking for in this recipe is something that will get you a smooth consistency but has a neutral taste, so anything that fits that description would work! I have never used soya curd before, what is it like compared to silken tofu? Tempeh may not get you that smooth consistency you need, but you could always experiment by boiling/steaming the tempeh to remove any bitterness and then maybe soaking it to make it softer before pureeing? Another thought is you can use a plain flavored nondairy yogurt (in order to keep it vegan), just make sure the taste has no sweetness to it. I tried it with coconut milk yogurt and didn’t like how it had a hint of coconut but you may! Or maybe try almond milk yogurt if you are avoiding soy. I also tried using cashews but it was almost too creamy. But you may want to give the nut route a try too. I have a great Cashew Walnut sauce that may work, http://veggiesdontbite.com/2013/12/19/cashew-walnut-cream-sauce/, just use this recipe and then follow the seasonings and other ingredients from the Tzatziki recipe. Let me know how any of these work!
Dana says
Hello! I’m so glad to have found your website 🙂 Just one question: did you press the tofu before blending it all together? I’m excited to give this recipe a try with your vegan gyros.
veggiesdontbite says
Hi there! Thank you so much! No I don’t press the tofu. Silken tofu doesn’t usually need to be pressed. I hope you enjoy it!
JD says
I’m so happy you kept at it with a cashew version. This tastes incredible and so much like the traditional your family makes!
Mindy says
This is absolutely delicious and so easy to make! Thank you for creating these tasty recipes.
veggiesdontbite says
Thank you so much Mindy!! I so appreciate your kind comments.
Donna says
It looks awesome! How long does this keep in the fridge?
veggiesdontbite says
Thank you so much!! It doesn’t last long for us but I’d say it’s good up to about a week.
Julie says
Can’t wait to try this. Your recipes are always delicious!
veggiesdontbite says
Thank you so much Julie!
Heather says
I just made this and IT IS FANTASTIC! I am so impressed with it. (I made the cashew version). I am wondering if you’ve tried freezing it? It made quite a bit and I don’t want any to go to waste. Thanks!! 🙂
veggiesdontbite says
Thank you so much Heather!! I am so happy you love it as much as we do. Yes! You can definitely freeze it. When defrosting, sit on the counter so it can slowly come to room temperature. You will need to give it a good stir, or maybe even whisk it if needed but it will be good!
Lori Blevins says
Wow! I’m officially the happiest Vegan in the whole USA because I just found your fabulous website! ???
I made this last night and it’s total bliss! I have the tempeh for the gyros marinating in the refrigerator now! I ❤️ your recipes and just bought your new book on Amazon! As a newbie Vegan I wanted to let you know how deeply appreciative I am for your amazing creativity and generosity in sharing so many awesome recipes! Thank you Sophia! You’re the BEST! ?❤️?
veggiesdontbite says
Oh wow Lori!! Thank you SO SO much for your kind words!! I am so happy you are loving the recipe. Comments like yours are exactly the reason why I push on and keep creating. I truly appreciate you being here and for your amazing support! Happy eating!!
Deb says
Your nutritional information says “per serving” but does not give the serving size. Would you please update? Thank you 🙂
veggiesdontbite says
Hi Deb, in the notes it says that the recipe makes about 2 1/2 cups. It also says on the recipe that it makes 10 servings, so that would make the serving size 1/4 cup. Hope you enjoy!
Julie Madsen says
This is fabulous! I’ve made it many times and I’m always amazed at it’s ability to satisfy even my people who are highly skeptical of “veganized” standards. Thanks Sophia for helping me feed my people so well that they moan and groan with delight!
veggiesdontbite says
I am thrilled to hear! I always love pleasing those that question!! Thank you for being here!