Best Vegan Tzatziki Sauce 🌱 We've transformed a classic Greek yogurt sauce into an easy & delicious vegan recipe made without yogurt. You'll love this creamy and refreshing fusion of cashews, cucumber, dill & tart lemon. Dairy free, GF & no added oil.
This plant-based twist on the classic Mediterranean favorite is loaded with the bright fabulous flavor! Whether you're dipping warm pita, drizzling it over falafel, or adding a cool contrast to spicy dishes, this easy vegan tzatziki recipe delivers all the taste and texture you crave - without the dairy.
The first time I tasted tzatziki, I was hooked. Years ago, I was working as an art consultant at a waterfront gallery in downtown San Diego. Nearby, was a popular family-owned Greek restaurant that offered a fantastic Greek salad served with warm pita bread, yummy hummus, and an amazing tzatziki sauce. Every work day, for 5-½ years (I'm not kidding), I ordered that fabulous salad combo. I loved their tzatziki so much, I would get two servings, saving one as my dessert. It was that good.
When I became vegan, I pretty much resigned myself to the idea that tzatziki and I were likely no longer going to be a thing. There just weren't any plain vegan yogurts available that had the right taste or texture to replicate what I loved so much about traditional tzatziki. It wasn't until I learned how ideal raw cashews are for making rich, creamy yogurt-like sauces and cheeses, that I found a way to make the best vegan tzatziki sauce (without yogurt) and it turned out exactly how I like it!
Table of Contents
What is Tzatziki Sauce?
Traditional Greek tzatziki sauce, is made with yogurt, cucumber, garlic, dill (sometimes mint) and olive oil. Tzatziki sauce has a refreshing, cool, tangy flavor. It is traditionally served chilled, as a dip with pita bread or a condiment for falafels or veggies. If you're wondering how to pronounce the word "tzatziki", phonetically it sounds something like this: "tsah-see-key." Imagine blending the t and z together. It's ok, just say it quickly and no one will know the difference.
🌱 Serving Suggestions
Enjoy this healthy & delicious vegan tzatziki sauce with:
- French fried, baked or roasted potatoes or sweet potatoes
- Salads - as a dressing
- Fresh, steamed, grilled, or roasted veggies or garden zucchini casserole
- Falafel or meatballs - perfect in a sandwich!
- Vegan spanakopita
- Vegan dolmades (stuffed grape leaves)
- Tofu
- Steamed artichokes - as a dipping sauce
- With crackers, toasted baguettes or pita bread
How do you make the best vegan tzatziki without yogurt?
Making your own homemade vegan tzatziki is easy and delish! Once you see how simple it is to prepare, I think you will likely add this recipe to your favorites.
🌱 Ingredient Notes
🥕 See the printable recipe card below for quantities & details.
- Cashews - raw, unsalted cashews (see instructions below).
- Cucumber - peeled and grated
- Garlic - fresh, finely minced
- Dill - fresh, finely minced
- Lemon juice - fresh or bottled
- Vinegar - white vinegar preferred. Other varieties could alter the color & taste.
- Water
- Salt & pepper - to taste
🌱 Instructions
Step 1 - Soak cashews
🥕NOTE: Be sure to use raw (not roasted) cashews. First thing you'll need to do is pre-soak your cashews. You can either soak them in water overnight or, a quicker method is to cover them in boiling water and allow them to sit for 1-3 hours. Be sure to drain and rinse the soaked cashews before using.
Step 2 - Blend
Prep and measure the other ingredients.
Place pre-soaked cashews in blender or food processor. Add water, lemon juice, vinegar, garlic, salt & pepper. Blend on high speed until smooth and creamy.
Add grated cucumber and dill. Pulse briefly in blender or transfer to a bowl and hand stir, just to combine. That's it, you're done!
🌱 More tasty serving ideas
This easy vegan tzatziki sauce is perfect as an appetizer or as a condiment. You won't believe how good it is served with Vegan Mediterranean Roasted Veggies or with our Vegan Meatless Meatballs. I like to enjoy it with slices of warm pita bread, cucumber slices, and olives.
My favorite way to enjoy tzatziki is as a starter paired with a Greek salad, warm garlic bread or pita and a side of our Heavenly Hummus.
This recipe yields almost two pints of amazing homemade vegan tzatziki sauce.
🌱 Equipment
Here are the kitchen tools you'll likely need:
- Blender (high speed)
- Medium bowl
- Measuring cup
- Measuring spoons
- Veggie peeler
- Grater
- Citrus juicer
- Spatula
- Knife
🌱 FAQ's
Yes, traditional tzatziki sauce is made with milk-based yogurt. This vegan version is 100% dairy-free. I think you'll agree it's the best vegan tzatziki (without yogurt) you've ever had.
Absolutely! In this recipe, we have replaced yogurt with raw cashews that have blended until creamy and smooth. The addition of lemon juice provides just enough tart flavor, similar to yogurt.
Refrigerate in air tight jars or containers up to 3 days.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Best Vegan Tzatziki Sauce
Equipment
- Medium size bowl
- Grater
- silicone spatula or scraper
Ingredients
- 1½ C cashews raw, soaked - see notes below
- 1 large cucumber peeled & grated
- 2 cloves garlic minced - large cloves - see notes below
- ¾ teaspoon sea salt add more if needed to taste
- 6 tablespoons lemon juice adjust as needed
- 2 tablespoons white vinegar
- ¾ C water use less if you want a thicker consistency
- 4 tablespoons fresh dill minced
- ¼ teaspoon black pepper ground - to taste
Instructions
- Place pre-soaked cashews in blender or food processor. (See notes below for soaking methods)
- Add water, lemon juice, vinegar, garlic, salt & pepper.
- Blend on high speed until smooth and creamy.
- Add grated cucumber and dill. Pulse briefly or hand stir, just to combine.
- Add extra salt, pepper, or lemon as needed, to taste.
- Store covered in the refrigerator until ready to serve.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Carolyn Moore says
Do you deed the cucumber? Thanks
Connie Edwards McGaughy says
Hi Carolyn! Are you asking if I remove the seeds from the cucumber? I don't but you certainly can if you prefer.
Karen says
Can the white vinegar be omitted?
Connie Edwards McGaughy says
Hi Karen! The vinegar helps offset the sweetness of the cashews and boost the flavor in the tzatziki sauce. In lieu of vinegar, I would suggest increasing the amount of lemon juice as needed, just a little at a time.
Connie Edwards McGaughy says
I'm crazy about tzatziki sauce. This recipe is the ideal plant-based version of classic tzatziki - creamy, thick, lightly tart and so refreshing with fresh cucumber and dill!🌱
Esther says
Can I use white beans instead of cashews
Connie Edwards McGaughy says
Hi Esther - I haven't tried substituting the cashews in this recipe before, so I'm not sure how it will work with white beans. My guess is it will be more like hummus in texture. I'd love to hear about it if you give it a try!🥕