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Vegan Tzatziki by The Flexitarian

Vegan Tzatziki

This vegan tzatziki is deliciously moreish.  This is a dairy-free dip that you can serve with raw vegetables. It works really well on bread and wraps too. Perfect for lunch, I also like to serve it for snack or dinner as my kids like to munch on crudités.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Total Time 10 mins
Course Dips & Spreads
Cuisine Greek
Servings 1 large bowl
Calories 880 kcal


  • bowl
  • Blender
  • grater


  • 150 g unsalted cashews nuts
  • 200 ml water
  • 4 garlic cloves
  • 2 Tbsp lemon juice
  • 2 tsp white vinegar
  • 1/2 tsp salt
  • 200 g cucumber
  • 4 Tbsp freshly chopped mint leaves
  • 4 Tbsp freshly chopped dill leaves
  • pepper to taste
  • olive oil - optional


  • Place cashews in a bowl. Cover with water. Set aside to soak for 4hrs to overnight.
  • Drain cashews when ready to make the dip. Place in a blender with 200ml water [US 3/4 cup]. Blend until smooth. Add garlic cloves, lemon juice, white vinegar and salt. Blend again until smooth. Transfer to a large bowl.
  • Grate cucumber on the coarse side of a cheese grater. Squeeze with your hands to discard as much water as possible.
  • Mix grated cucumber, chopped dill and chopped mint into the dip. Adjust seasoning if needed with pepper, lemon juice and/or more herbs.
  • Refrigerate and serve cold with a drizzle of olive oil on top. This dip will keep in the fridge for 3-5 days in an airtight container.


Serving: 75gCalories: 880kcalCarbohydrates: 56gProtein: 29gFat: 66gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 36gSodium: 1214mgPotassium: 1342mgFiber: 7gSugar: 13gVitamin A: 147IUVitamin C: 23mgCalcium: 114mgIron: 11mg
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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