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.
L
OMG good!
Yes, this tastes amazing, but I am even more impressed with the silky texture. This truly is an excellent tzatziki, and even better than some that are not vegan.
I made this for the center of my vegetable tray (using your cashew version of the recipe), but I will definitely make this again to put in pita sandwiches, wraps, and drizzled on many different types of dishes.
Thank you for posting such a delicious recipe!
veggiesdontbite
Thank you so so much! I am thrilled you like it as much as we do! I highly suggest using it in all those ways, adds a great and nutritious flavor!
Sasha
I was skeptical about this and about using cashews but it turned out great and is exactly the taste I was looking for. Thank you so much for this recipe ❤😁
veggiesdontbite
Oh yay! There is nothing I love more than pleasing a skeptic! LOL! So happy you liked it!
Victoria Khesin
Can you freeze this recipe?? I’m going to make it today ☺️
veggiesdontbite
Hi Victoria! Yep, I freeze my sauces all the time. The texture may change a bit, but if you allow to defrost at room temperature then use a whisk or fork to rapidly mix up again it should get back to creamy.
Susan
Out of this world DELICIOUS!! To anyone browsing, RUN - do not walk - to your kitchen and make this NOW. You’ll be so happy you did. While you’re in there, make the gyros to go with it. 😋
Thanks so much for this fantastic recipe. Looking forward to making many more of your creations going forward.
veggiesdontbite
Oh my gosh, this makes me so happy!! I'm so thrilled you are here!
Srah
Can I sub the distilled white vinegar for another type?
veggiesdontbite
Hi Srah! If you sub the vinegar the flavor will change. White vinegar has a sharp tangy flavor and it's what gives the tzatziki it's authentic taste.
Megan
Hey Sophia!
I found your recipe on a google search, i’ve been wanting to make vegan tzatziki for a while now and finally decided to just sit down and do it this Sunday! I did the cashew recipe and it came out scrumptious! I will be slathering it all over every meal this week. I left some skin on the cucumbers and it turned a little green but the flavor and consistency is perfect.
Thanks for your recipe, keep it up!
veggiesdontbite
So happy you liked it Megan! Thanks for the awesome review!
Angelyka Mendoza
Brightest blessings Sophia. I wanted to tell you, I made your amazing Tzatziki recipe and it was as I said, AMAZING!😇 I made it 3 times, once with the tofu, once with the cashews, and the third time I made it, I used coconut meat. Have you tried it that way? My staple for so many things from sour cream to now, Tzatziki dip, sauce, is coconut meat. I get it online and it's so clean and easy. I take it out of my freezer, pop it into my Vitamix, throw in the juice of a lemon, and it becomes the base to so many things, including your awesome recipe. Let me know please if you have tried it, and or if you do try it, let me know what you think. Your opinion means a lot to me. Also, thank you so much for posting your recipes and I can't wait to purchase your book. I am a two and a half year old vegan, because of people like you and others, it isn't nearly as hard to stay vegan as it was in the past. Thank you so much.😇
Sincerely,
Angelyka Mendoza
veggiesdontbite
Hi Angelyka! Thanks so much for the kind words and great review! I am so thrilled you like this Tzatziki! I have never tried the coconut meat mostly because my husband hates coconut, and detects it everywhere. He is like a bloudhound!! So I tend to use my cashews because that's what he likes best. I feel blessed to be able to be part of your food journey!
Renee Breit
Oh my goodness! This is so delicious !!!!i made the cashew version and will definitely make it again!!!! Thank you!!!!
veggiesdontbite
I'm so happy you liked it!
Colleen
Wow!! I should've come here 1st before trying a ton of different vegan Tzatziki sauces. This is THE MOST DELICIOUS TZATZIKI!! So authentic tasting and I'm putting it on everything! Thank you!
veggiesdontbite
I'm so happy to hear Colleen!! Thank you!
Carrie Smith
This was absolutely delicious!! Thank you for the awesome recipe. We ate it with falafel and veggies in a wrap!
veggiesdontbite
I'm so happy to hear Carrie!!
Taylor Graziano
Spot on. There’s a vegan place by me that makes the most wonderful gyro with seitan and tzatziki but it’s like $12! I just made seitan and used this recipe for the tzatziki and had the most delicious dinner ever. The sauce recipe is absolutely perfect. I’m so happy I made it.
veggiesdontbite
I am so happy you love it as much as we do!! That sounds amazing!
Roz
Great recipe! I made some adjustments (watching my fat intake) and cut it down a bit to 1/4 cup cashews and 1/4 cup cooked potatoes. I also used unsweetened almond milk. Still very creamy. Thank you for the great recipe!
veggiesdontbite
I am so happy you like it! Thank you so much for letting me know!
Nancy
This was fabulous. And, I’ve made many different versions of tzaziki before. This was so much easier than making cashew yogurt. It paired well with the seitan gyro “meat” and homemade pitas. Thanks for the freezing information, as it does make a lot and does not last that long. I’ll be checking out your other recipes. Thanks.
veggiesdontbite
I am so happy to hear Nancy!! Thank you so much for taking the time to let me know!
Laura
Very happy with this sauce! I am not a fan of dairy free yogurts, and find that sauces made with them just aren't very good... so I was optimistic when I saw this used cashews as the base. I had to use dried dill, which was fine but obviously fresh would've made it that much more great. For me personally, it was a little too garlicky, but I tend to not really like very strong raw garlic flavor, so next time I will probably try just one or two cloves. Thanks for the great recipe! Definitely a keeper.
veggiesdontbite
Thank you so so much Laura! Yes, authentic tzatziki is definitely very garlicky. So just add less and you'll like it better. And most definitely try the fresh dill! It's so good! I appreciate you taking the time to comment!
Mardy
Wow, this is fantastic! I made the cashew version and added a bit more lemon juice. Definitely a keeper! Thanks. Sophia!
veggiesdontbite
Hi Mardy!! So happy to hear you love it as much as we do! Thanks so much for the great review!