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.
It will keep in the fridge for 3-5 days in an airtight container.
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). 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 love this vegan tzatziki recipe, you should also try …
My Courgette Dip, Herby Cashew Cream Cheese, Carrot & Coriander Dip or Spicy Harissa Hummus. All these recipes can be served together as part of a mezze. Don’t forget to try my Quick Muhammara Dip below. 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.
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