• Skip to main content
  • Skip to primary sidebar
Veggies Don't Bite
menu icon
go to homepage
  • Fall
  • Recipes
  • Shop
  • Resources
  • Meal Plans
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Fall
    • Recipes
    • Shop
    • Resources
    • Meal Plans
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home ▸ Vegan Sauces and Toppings

    The Best Authentic Vegan Tzatziki Recipe

    Last modified: February 1, 2022. Originally posted: December 11, 2021 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Overlay text on vegan tzatziki sauce with a glass jar filled with it and dripping off the side
    Glass jar on parchment paper filled with tzatziki sauce
    Collage of the ingredients needed to make a cashew based tzatziki sauce and the final result in a glass jar with overlay text

    This is hands down the best vegan tzatziki recipe ever! With glowing 5 star reviews it's an authentic recipe you can't miss!

    A spoon dripping white tzatziki sauce into a glass jar full of it sitting on parchment
    Click here to subscribe

    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
    Bowls with cashews, water, salt, pepper, garlic and white vinegar on a wooden tray with cucumber, lemon and dill

    Step by Step Instructions

    1. Grate and drain the cucumber.
    2. Blend everything except the cucumber and dill. 
    3. Pulse in the cucumber and dill. 
    4. Refrigerate to thicken.
    • Top view of a blender on a striped towel with a white creamy sauce inside.
    • Top view of a blender with a white sauce inside with green specs in it

    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
    Glass jar on parchment paper filled with tzatziki sauce

    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

    How do vegans eat tzatziki?

    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.

    What is vegan tzatziki made of?

    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.

    Is vegan yogurt good?

    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
    Click here to subscribe
    A spoon dripping white tzatziki sauce into a glass jar full of it sitting on parchment

    The Best Authentic Vegan Tzatziki Recipe

    Sophia DeSantis
    This is hands down the best vegan tzatziki recipe ever! With glowing 5 star reviews it's an authentic recipe you can't miss!
    5 from 46 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course 30 Minutes or Less, Sauce
    Cuisine Greek
    Servings 10
    Calories 75 kcal

    Equipment

    • Blender

    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.
    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 ½ 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.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 75kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 119mgPotassium: 106mgSugar: 1gVitamin A: 10IUVitamin C: 1.6mgCalcium: 8mgIron: 0.9mg

    Nutrition and metric information should be considered an estimate.

    Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
    Custom Post Signature 3
    « Vegan Carrot Dogs Recipe
    How to Throw a Vegan Dinner Party »
    7.4K shares

    Reader Interactions

    Comments

      Questions or comments? Let me know below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sara

      August 27, 2023 at 9:41 am

      Really enjoyed this!

      Reply
      • Sophia DeSantis

        August 28, 2023 at 5:54 pm

        So happy you liked it!

        Reply
    2. Shawna

      August 02, 2023 at 4:43 pm

      How long can this be refrigerated for?

      Reply
      • Sophia DeSantis

        August 02, 2023 at 9:12 pm

        Hi Shawna! It should be good in an air tight container on the fridge for about 5-7 days.

        Reply
    3. Amanda

      February 03, 2023 at 5:27 pm

      Oops 5 stars

      Reply
    4. Amanda

      February 03, 2023 at 5:26 pm

      Loved it
      Can I freeze leftover ???

      Reply
      • Sophia DeSantis

        February 03, 2023 at 6:00 pm

        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!

        Reply
    5. Leigh

      January 13, 2023 at 2:43 pm

      Oh! 5 stars totally! I forgot to rate it 🙂

      Reply
    « Older Comments

    Primary Sidebar

    Hi, I’m Sophia and I love food. As a food photographer, plant-based recipe creator, and client-centered health coach, I focus on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Let me help you eat more plants!

    More about me →

    Click here to subscribe

    Vegan Soup Recipes

    • Two white soup bowls filled with vegetable bean soup and sitting on a dark grey surface next to spoons, parsley, garlic and lemons.
      Vegetable Bean Soup Recipe
    • Butternut squash soup in two white soup mugs on a white wooden surface with thyme and pumpkin seeds on the soup.
      Vegan Butternut Squash Soup
    • A glass jar with a pink lentil and veggie stew in it sitting on a white towel on a white wood surface.
      French Lentil Soup (Vegan)
    • Asian style veggies and noodles in a broth in a black bowl with a white asian soup spoon next to it.
      Vegan Miso Soup with Noodles & Vegetables

    Vegan Fall Recipes

    • Fork taking a bite out of a baked apple on a plate.
      Healthy Baked Cinnamon Apples
    • Blue bowl with two pieces of apple cobbler and whipped cream
      Easy Apple Cobbler
    • Two burgers with pretzel buns and rice based burgers topped with white sauce and lettuce.
      Apple Burgers with Butternut Squash
    • A red checked towel with an apple pie smoothie topped with whipped cream and caramel on top.
      Healthy Apple Pie Smoothie

    Trending Recipes

    • Three oat breakfast bars stacked on top of each other sitting on a piece of parchment paper.
      Healthy Breakfast Bars (Gluten Free)
    • A white bowl surrounded by a towel with cooked chickpeas inside and sprigs of thyme on top.
      How To Cook Dried Chickpeas
    • Asian style veggies and noodles in a broth in a black bowl with a white asian soup spoon next to it.
      Vegan Miso Soup with Noodles & Vegetables
    • A blue bowl on a blue striped towel that is filled with black beans and white rice with cilantro on top.
      The Best Vegan Black Beans (with Recipes)
    Cookbook cover with a burrito, burger and fries on a white table with a black background

    Amazon | Barnes & Noble

    Footer

    ↑ back to top

    Logos of websites that listed places this site has been featured

    About

    • About Me
    • Privacy Policy
    • Terms of Use
    Click here to subscribe

    Contact

    • Contact
    • Work with me
    • Press

    Copyright © 2013-2023 Veggies Don't Bite

    7.4K shares