This vegan tzatziki is a refreshing and creamy dairy-free twist on the classic Greek dip. Made with cashews, cucumber, garlic, and fresh herbs, it’s packed with flavour and perfect for dipping or drizzling. Light, tangy, and incredibly easy to make, it’s a great addition to mezze platters, wraps, or salads. Serve it chilled and enjoy a deliciously cool and creamy dip that pairs beautifully with many dishes.
Refreshing Vegan Tzatziki – A Dairy-Free Twist on a Classic
Tzatziki is a classic Mediterranean dip known for its refreshing, creamy texture and vibrant flavours. Traditionally made with Greek yogurt, cucumber, garlic, and fresh herbs, it’s a staple in Greek cuisine, often served alongside grilled vegetables, falafel, pita bread, or as a cooling dip to spicy dishes.
This vegan tzatziki offers the same delicious taste and texture but is completely dairy-free, making it perfect for those following a plant-based or flexitarian diet. Made with cashews, this recipe retains the rich, tangy, and herby flavour of traditional tzatziki. You can serve it with raw vegetables, bread and wraps.
One of the best things about this vegan tzatziki is how easy it is to prepare. With just a handful of simple ingredients, you can whip up a batch.
NUT ALLERGY: if you have a nut allergy, you can replace the cashews with 250g (US 1 cup) of a thick plant-based yoghurt such as coconut yoghurt or a soy-based alternative. For the best texture, opt for an unsweetened and naturally thick variety. Strain the yoghurt if necessary to ensure your vegan tzatziki isn’t too runny.
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. 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.
How To Make This Vegan Tzatziki?
The quantities of this recipe are enough to make a large bowl (around 12 servings) so feel free to halve the ingredients if you need less.
Ingredients
To make this vegan tzatziki you will need:
- unsalted cashews nuts
- water
- garlic
- lemon juice
- white vinegar
- salt
- cucumber
- fresh mint leaves
- fresh dill leaves
- pepper
- olive oil
Step 1: Soak The Cashews
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.
Step 2: Blend The Cashews
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.
Step 3: Grate The Cucumber
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.
Step 4: Mix It All
Mix grated cucumber, chopped dill and chopped mint into the dip. Adjust seasoning if needed with pepper, lemon juice and/or more herbs.
Step 5: Refrigerate Before Serving
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.
Delicious Ways to Enjoy Vegan Tzatziki
This vegan tzatziki is incredibly versatile and can be served alongside a wide range of dishes. Here are some fantastic ways to incorporate it into your meals:
- As a Dip: Serve with fresh vegetables, olives, or homemade pita chips for a tasty appetizer.
- With Falafel: The cool, creamy tzatziki perfectly complements the warm, crispy texture of falafel.
- In Sandwiches/Wraps: Drizzle it over this shawarma or use it as a condiment in veggie wraps.
- Alongside Mediterranean Dishes: Pair with tabbouleh, hummus, or roasted vegetables for a complete mezze platter.
- As a Salad Dressing: Thin it out slightly with water or lemon juice to create a creamy salad dressing.
- With Grilled Veggies: Use as a cooling sauce for grilled vegetable skewers or roasted vegetable dishes.
- On Flatbreads: Spread on vegan naan or use as a base for Mediterranean-inspired flatbread pizzas.
Storage Tips
To keep this vegan tzatziki fresh and delicious:
- Store in an airtight container in the refrigerator.
- Properly stored, it will last for 2-5 days.
- The sauce may thicken when refrigerated; simply stir before serving.
- If separation occurs, give it a good stir to recombine the ingredients.
- For best flavour and texture, consume within the first 2-3 days.
Note: This vegan tzatziki is not freezer-friendly due to its high water content from the cucumber, which can affect the texture upon thawing.
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!
Vegan Tzatziki
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 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
Instructions
- Place cashews in a bowl. Cover with water. Set aside to soak for 4hrs to overnight.150 g unsalted cashews nuts
- 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.200 ml water , 4 garlic cloves, 2 Tbsp lemon juice, 2 tsp white vinegar, 1/2 tsp salt
- Grate cucumber on the coarse side of a cheese grater. Squeeze with your hands to discard as much water as possible.200 g cucumber
- Mix grated cucumber, chopped dill and chopped mint into the dip. Adjust seasoning if needed with pepper, lemon juice and/or more herbs.4 Tbsp freshly chopped mint leaves, 4 Tbsp freshly chopped dill leaves, pepper to taste
- 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.olive oil – optional
Nutrition
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