Vegan Tzatziki

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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!

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.

• 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

1. Sprinkle the grated cucumber with salt and set aside for 10 minutes.
2. Place the grated cucumber on a clean dish towel.
3. Squeeze out the excess moisture until the cucumber is mostly dry.
4. Add the yogurt, lemon juice, cashews, garlic, olive oil, vinegar, salt, and pepper to a high-powered blender.
5. Blend on high until creamy and smooth, scraping down sides as needed. Taste and add more lemon or vinegar if needed.
6. 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.

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.

How to store it

It'll stay fresh in the fridge for 3-4 days, stored in an airtight container. Just give it a good stir before serving.

More light and refreshing recipes

• Easy Gazpacho Recipe
• Cucumber and Tomato Salad
• Mediterranean Pasta Salad

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.