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This Vegan Tzatziki is just as good as the original and you won't believe that it's dairy-free. It's rich, creamy, tangy, and so darn easy to make — just blend, chill and serve!

Overhead view of vegan tzatziki sauce in white bowl surrounded by pita slices and cucumber slices.

Summer is almost upon us and I find myself gravitating towards light, refreshing, and cooling recipes. This Vegan Tzatziki recipe can be enjoyed all year long, but it's especially perfect for those warmer days.

I keep it stocked in the fridge along with my Vegan Coleslaw and Vegan Potato Salad all season. It's so versatile and can be enjoyed as a dip, sauce, or spread. The options are endless!

It's my go-to recipe to serve at barbecues, pot lucks, or parties. I just set it out with a bunch of fresh veggies and watch it disappear.

A traditional tzatziki recipe calls for full-fat Greek yogurt but I was not able to find a non-dairy yogurt that matched its richness or flavor. So, I used my Vegan Sour Cream Recipe as a base and turned it into this delicious Vegan Tzatziki!

Ingredients, Notes, and Substitutions

🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

Ingredients to make the sauce recipe spread out on a table top.

Cashews - they create the creamiest base with a neutral flavor. Blanched almonds will work too, but they must be soaked for 8 hours or more.
English Cucumber - if you can't find it, you can use a standard one, but I would deseed it before use to avoid excess moisture, and peeling is highly recommended to avoid a bitter flavor. Curious about other varieties? Here's a guide to other types of cucumbers available.
Non-Dairy Yogurt - breaks up the cashew richness and adds a nice tang! I prefer using coconut yogurt, but you can use whatever you like.
Lemon Juice - it really brightens up the flavor, but you can replace it with red or white wine vinegar to taste.
Olive Oil - It adds richness and flavor and I highly recommend it. However, if you are oil-free, you can omit it. You may need a splash of water to thin it out a little.
Red Wine Vinegar - You can also use white wine vinegar or apple cider vinegar.
Garlic - I love fresh, but you can replace it with ½ teaspoon granulated garlic.
Dill - fresh is best, but 2-3 teaspoons of dried will work too.
Mint - this is optional, but it's so good. It adds extra cooling and freshness.
Salt and Pepper

How to make Vegan Tzatziki

6 process photos showing how to make tzatziki.

Sprinkle the grated cucumber with salt and set aside for 10 minutes.
Place the grated cucumber on a clean dish towel.
Squeeze out the excess moisture until the cucumber is mostly dry.
Add the yogurt, lemon juice, cashews, garlic, olive oil, vinegar, salt, and pepper to a high-powered blender.
Blend on high until creamy and smooth, scraping down sides as needed. Taste and add more lemon or vinegar if needed.
Pour the mixture into a small bowl and stir in the cucumber, dill, and mint. Taste and add more seasoning if needed. Cover and place in the fridge for at least 30 minutes.

Vegan Tzatziki Success Tips

I used the largest holes on a box grater to shred the cucumber to yield a chunkier texture. If you want it to be less chunky, you can finely grate it or chop it by hand.
It's important to sweat the cucumber shreds and squeeze out as much moisture as you can. This will avoid a runny consistency.
I prefer to peel the cucumber because the English cucumber skin is a bit sweeter, which made the sauce a little sweeter. However, you can leave the skin on if preferred.
If you can't find unsweetened non-dairy yogurt, you can use plain. Look for one that has the least amount of sugar to avoid a slightly sweet taste.
If you're unsure how tangy you want the vegan tzatziki to be, it's best to use less lemon, and vinegar to start. You can always taste and add more after.
If you don't have a high-powered blender, the cashews might not soften enough, resulting in a gritty texture. I would soak the cashews in the fridge overnight to really soften them.
I only used 1 garlic clove for this recipe. When I added more, it seemed to overpower the other flavors. However, you can add more if you want more garlic flavor.
Avoid garlic that is starting to grow green sprouts to avoid a bitter flavor. The fresher, the better!
Don't skimp on the salt! This will help bring all the flavors together. If it tastes bland, then you need to add a pinch more.
I prefer whole cashews instead of pieces. I find that they taste the freshest and yield a neutral flavor.

Ways to use Tzatziki Sauce

Serve it as a dip with crackers, veggies, or pita bread.
With vegan falafel.
On vegan gyros or mushroom shawarma.
Add it to sandwiches, wraps, or burgers instead of mayonnaise
Use it as a topping for baked potatoes, grilled polenta, roasted veggies, and more!
Thin it out a little and use it as a salad dressing. It's delish!

How to store it

This vegan tzatziki will stay fresh in the fridge for 3-4 days, stored in an airtight container. Just give it a good stir before serving.

overhead view of dipping pita bread into vegan tzatziki sauce.

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I love to hear from you

If you make this Vegan Tzatziki recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.