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
Ingredients
- 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
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 by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Loni Bowers says
Delicious! Easy. Thank you!
veggiesdontbite says
So happy you like it Loni!
Dayne Conn says
Tried this, so goooood and so healthy!!!!! Thank you for the recipe!
Goni Naidoo says
This is simply the best recipe!! Easy to follow and make WOW!! Thank you so much.
veggiesdontbite says
So happy you like it Goni!!! Thank you so much!
KM says
Fantastic recipe! I’m a mostly vegan vegetarian who is having a bit of a struggle with the idea of dairy. We eat mostly Mediterranean in the summer, but without tzatziki, which I can’t handle eating, it’s lacking. And we are used to excellent tzatziki, made in small batches by a local Greek immigrant. This rivals his, and I can eat it without qualm.
I wasn’t sure about the dill – used to mint – but I split the batch and did half with each. To my surprise, I love both equally.
Thanks so much for a wonderful recipe.
veggiesdontbite says
I am so thrilled you love it!!
Shelley says
Could you define “raw”. Like do they have to be bought raw in the shell or can you just buy a bag of cashews at the store that are “ready to eat” so to speak?
veggiesdontbite says
Hi Shelley! The cashews you buy will saw raw on them. It simply means they are not roasted. Many cashews you eat are roasted with salt, the raw ones provide the creamy flavor. The raw ones also look lighter in color. Hope that helps!
Shelley Wales says
Thank you so much!
Robyn Pooldaily says
Wow!!! It was a great recipe. Keep sharing these types of recipes on your platform because it helps me to time pass in this covid time
veggiesdontbite says
Thanks Robyn! Glad you liked it!
Abby says
How long can this keep in the fridge??
veggiesdontbite says
Hi Abbey! I’d say about a week. But check to make sure it still tastes good!