Vegan Tzatziki

This creamy, herby vegan tzatziki recipe works as a dip or condiment, delivering all the cool, tangy flavors you love without a drop of dairy. When entertaining people with a variety of dietary restrictions, a mezze spread can offer something for everyone, especially when it includes this cashew-based, dairy-free tzatziki.

What makes this vegan tzatziki recipe truly worthy of a place next to yogurt-based original Tzatziki is its balance of flavors and textures. The grated cucumber brings a refreshing bite, while the lemon-spiked creamy cashew base mimics the rich tang of traditional yogurt. Fresh dill and mint add herby depth, and a drizzle of extra-virgin olive oil ties it all together.

When raw cashews are blended with water, you get a silky, creamy base that can be used instead of milk, cream, buttermilk, sour cream, or yogurt in many recipes. It can become a bechamel, pasta sauce, salad dressing, or dip. Soaking the cashews in water for 24 hours gives you the creamiest possible result, but if you have a high-speed blender, like a Vitamix, you can skip the soak. Consider this recipe a great alternative for those with dairy allergies or sensitivities and those who follow a vegan diet.

Whether you’re dipping crispy pita chips, spooning it over our recipe for Greek Roasted Vegetables, or serving it alongside falafel, this tzatziki is endlessly versatile. It’s an easy make-ahead recipe that gets better with time as the flavors meld together.

What is in Vegan Tzatziki?

Usually, the bulk of tzatziki is a creamy, tangy yogurt. It’s possible to make a plant-based tzatziki by simply swapping dairy yogurt for vegan yogurt. I’ve had trouble finding an unsweetened vegan yogurt that isn’t based on coconut, which tends to have a distinctly tropical flavor. That’s why I prefer to use a more neutral cashew cream base for this vegan tzatziki recipe. Paired with lemon juice, it’s just the right balance of tart and creamy. The other ingredients are traditional.

• English cucumber: Peeled and grated, it adds the fresh, cool crunch that’s signature to tzatziki. I like the English cucumber because there’s more cucumber flesh and less seeds but a regular cucumber would also be fine. Either way, make sure to squeeze out excess moisture to avoid a watery dip.
• Raw cashews: Soaked overnight, these provide the creamy, dairy-free base for the tzatziki.
• Water: The water helps blend the cashews into a smooth, luscious cream.
• Lemon juice: This fresh citrus brings bright, tangy acidity to balance the richness of the cashew cream.
• Garlic: A little garlic adds a lot of savory flavor. Use a small clove to avoid overpowering the herbs.
• Dill: A classic herb in tzatziki, it contributes a signature Mediterranean flavor.
• Mint: The mint brings a fresh cooling quality that pairs beautifully with the cucumber.
• Salt and pepper: These essential seasonings enhance the flavors and bring the dish into perfect harmony.
• Extra virgin olive oil: You could skip it, but it’s a welcome finishing touch that adds richness and a hint of fruity flavor. Because it’s uncooked, a flavorful extra-virgin olive oil like a Koroneki from Greece is best.

How to Make Vegan Tzatziki

This vegan tzatziki is as simple to make as it is delicious. With just a bit of blending and mixing, you’ll have a creamy, vibrant dip ready to wow your taste buds. Here’s how to do it:

• Soak the cashews. Soak 1 cup raw cashews in water overnight and then drain them. 
• Prepare the cucumber: Using the coarse side of a box grater, shred half of 1 peeled English cucumber. Gather the grated cucumber in a clean tea towel, and squeeze out as much moisture as you can. Set it aside.
• Blend the cashew cream: In a blender, combine the drained cashews, 1/2 cup water, 2 tablespoons lemon juice, and 1 small garlic clove. Blend for about 1 minute or until the mixture is silky smooth.
• Mix the tzatziki: In a mixing bowl, stir together the squeezed cucumber, cashew cream, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh mint, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix until everything is evenly distributed.
• Chill and serve: Refrigerate the tzatziki for at least one hour to thicken and allow the flavors to meld. When ready to serve, drizzle with extra virgin olive oil.

Ways to Mix It Up

This dairy-free tzatziki is incredibly adaptable. Whether you want to put your own spin on it or adjust to what you have on hand, here are a few ideas:

• Swap the cashews: Use hemp hearts or silken tofu for the base instead. Both create a creamy texture with a slightly different flavor.
• Switch up the herbs: Try parsley or chives in place of dill and mint for a new flavor profile.
• Make it spicier: Add a pinch of cayenne or a finely chopped chili for a bit of heat.
• Make it a meal: Stir in lightly mashed chickpeas to transform this tzatziki into a hearty salad or sandwich filling that can stand on its own as a light lunch.

What to Serve with Vegan Tzatziki

Serve it with warm pita bread or crispy pita chips, and add some fresh vegetable sticks like carrots, cucumbers, and bell peppers for a colorful platter.

It’s a perfect sauce to drizzle over some favorite vegan recipes like falafel or cauliflower shawarma, and it works wonderfully as a topping for grain bowls or vegan eggplant “meatballs.”

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