Vegan Tzatziki
This creamy, herby cashew-based vegan tzatziki can be used as a dip or condiment. It delivers all the cool, tangy flavors you love without any dairy.
Servings: 12 2 tablespoons per person
Ingredients
- 1/2 english cucumber, peeled
- 1 cup raw cashews, soaked in water overnight and drained
- 1/2 cup water
- 2 tbsp lemon juice
- 1 small garlic clove
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 3/4 tsp salt
- 1/4 tsp pepper
- Extra virgin olive oil, for topping
Instructions
- Prepare the cucumber. Using the coarse holes of a box grater, shred the cucumber. You should have about 1 cup. Place the cucumber in the center of a clean tea towel, and squeeze out excess moisture. Set aside.
- Blend the base. Combine the soaked cashews, water, lemon juice, and garlic in a blender and blend until smooth and creamy, about 1 minute.
- Mix the tzatziki and chill. In a mixing bowl, stir together the cucumber, cashew cream, dill, mint, salt, and pepper. Refrigerate for at least one hour. As it cools, the mixture will thicken and the flavors will meld. Serve, drizzled generously with extra-virgin olive oil.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- If you have a high-speed blender, like a Vitamix, you can skip the step of soaking the cashews.
- This recipe makes 1 1/2 cups. The nutritional information is based on the serving size of 2 tablespoons per person.
Nutrition
Calories: 63kcal | Carbohydrates: 4.1g | Protein: 2.1g | Fat: 4.7g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.6g | Sodium: 147.7mg | Potassium: 98.7mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 54.1IU | Vitamin C: 1.8mg | Calcium: 9.3mg | Iron: 0.8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
