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overhead view of tzatziki in a bowl with veggies and pita on the side.
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Vegan Tzatziki

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!
Course Condiment, Spread
Cuisine Greek, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 76kcal

Equipment

Ingredients

  • ½ large English cucumber , peeled and grated (1 cup grated) *see note
  • ¾ cup raw cashews + water for soaking
  • ¾ cup non-dairy yogurt , unsweetened (*see note)
  • 1-2 tablespoons lemon juice
  • 1 tablespoon olive oil , extra virgin + more for swirling
  • 1 teaspoon red wine vinegar , more to taste (sub white vinegar)
  • 1 small garlic clove , peeled
  • ½ teaspoon sea salt + more for cucumber
  • Fresh cracked pepper to taste
  • 2 tablespoons finely chopped dill
  • 1 tablespoon finely chopped mint (*optional, but so good)

Optional Garnish

  • A few Kalamata Olives , Chopped Dill, or Mint

Instructions

  • Sprinkle the grated cucumber with salt and set aside for 10 minutes to rest (you can begin the remaining steps while you wait). After the cucumber has rested, place it in a clean dish towel and squeeze out the excess moisture over a sink. You want it to be fairly dry.
  • To soften the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water. Alternatively, you can let the cashews soak in cool water in the fridge for 3-4 hours or overnight. (*If your blender is very powerful, you don't have to soak the cashews).
  • 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. Wait to add more salt though.
  • Pour the mixture into a small bowl and stir in the cucumber, dill, and mint. Combine well. Taste and add more seasoning if needed. Cover and place in the fridge for at least 30 minutes to develop more flavor.
  • After chilling, give it a good stir. The consistency should be thick, but if you want to thin it out a little, add a splash of water and stir well. To serve, top with a few kalamata olives, fresh-cut mint, or dill, and a swirl of olive oil if desired.

Notes

  1. Cucumber - I used a box grater and grated the cucumber on the largest holes. You'll need 1 cup of freshly grated cucumber and it'll shrink down to about ⅓ cup after squeezing. If you can't find an English cucumber, you can use a standard one, but I would seed it first to avoid excess moisture. 
  2. Traditional tzatziki calls for full-fat Greek yogurt but I was not able to find a non-dairy yogurt that matched its richness or flavor. If you find one that you love, you can omit the cashews entirely and you won't need the blender. You'll need 1.5 cups of yogurt and you'll need to finely mince the garlic. Then just combine everything by hand (*You may need to reduce lemon or vinegar).
  3. Non-Dairy Yogurt - I love this Unsweetened Coconut Yogurt by So Delicious because it yields the perfect consistency for this recipe and adds a nice tang. Plus, the flavor doesn't overpower the other ingredients. I can't say for sure if all non-dairy brands/varieties will yield the same results. Make sure you taste it before using it. 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.
  4. If you're unsure how tangy you want the tzatziki to be, it's best to use less lemon and vinegar start. You can always taste and add more after.
  5. If you don't have a powerful blender, the cashews might not break down enough, resulting in a gritty texture. I would soak the cashews in the fridge overnight to really soften them.
  6. Garlic - I'm a big garlic lover, but I only used 1 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. 
  7. Cashews - I prefer whole cashews instead of pieces. They taste the freshest and yield a neutral flavor.
  8. Storing - will keep for 3-4 days in the fridge. Store in an airtight container. Stir before serving.
  9. Prep time doesn't include chilling time. 

Nutrition

Serving: 2tablespoons | Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Sodium: 105mg | Potassium: 79mg | Sugar: 1g | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 0.8mg