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 as a snack or dip as my kids like to munch on crudités.
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 as a snack or dip as my kids like to munch on crudités.
Tzatziki is a Greek yoghurt-based sauce or dip. It is most commonly made with cucumber, but variations with beetroot or carrot are just as delicious.
Is this vegan tzatziki easy to make?
Yes, this recipe is very straightforward but you will need to soak the cashews in advance (for 4 hours to overnight). Alternatively, you can use a quick soak method, placing the cashews in a heatproof bowl and covering them with boiling water. Leave to soak for 20 minutes.
Once the cashews have absorbed the water, drain them and whizz them in a blender with 200ml of fresh water until smooth. You will have a creamy base that you can season with garlic, lemon juice, white vinegar and salt.
All that is left to do is to grate the cucumber and chop the herbs. I like an even balance of dill and mint, but you can play around with the seasonings and vary the quantities of herbs to accommodate your personal taste.
The quantities of this recipe are enough to make a large bowl so feel free to halve the ingredients if you need less.
If you are allergic to nuts, you can swap the cashew base for about 250g (US 1 cup) of dairy-free yoghurt.
How to store it?
This vegan tzatziki will keep in the fridge for 3-5 days in an airtight container.
If you love this vegan tzatziki recipe, you should also try …
Don’t forget to try my Quick Muhammara Dip. So delicious, it pretty much goes with everything. You can serve it as a mezze dish but at the same time, it can put some sparks into the most boring leftovers. I also love it with roasted vegetables like in this Roasted Cauliflower Flatbreads with Muhammara Dip recipe.
I hope you enjoy this vegan tzatziki recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 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.
I cannot wait to see your posts!