Best Vegan Tzatziki Sauce 🌱A deliciously creamy and refreshing fusion of raw cashews, cucumber, dill & tart lemon. We’ve transformed this classic greek yogurt sauce into an easy vegan recipe & made it even better – it’s dairy free, oil free, and gluten free!
There’s nothing quite like a dish of chilled tzatziki sauce served with soft, warm pita bread. Yum!
The first time I tasted really great 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 and an amazing tzatziki sauce. Everyday, for 5-1/2 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.
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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 tzatziki exactly how I like it.
What is Tzatziki Sauce?
Traditional Greek tzatziki sauce, is made with yogurt, cucumber, garlic, dill (sometimes mint) and olive oil. Served chilled, as an appetizer or starter with pita bread, tzatziki sauce has a refreshing, cool, tangy flavor. 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.
What do you put tzatziki sauce on?
This easy vegan tzatziki sauce is perfect as an appetizer or as a condiment. I love serving it as a starter paired with a Greek salad, warm garlic bread and our Heavenly Hummus. You won’t believe how good it is served with Vegan Mediterranean Roasted Veggies or with our Vegan Meatless Meatballs.
Enjoy this healthy & delicious sauce with:
- Fresh veggies
- Baked potatoes
- French fried potatoes or sweet potatoes
- Salads – as a dressing
- Steamed or roasted veggies
- Falafel
- Vegan spanakopita
- Vegan dolmades (stuffed grape leaves)
- Tofu
- Steamed artichokes – as a dipping sauce
- As a sandwich spread
- With crackers, toasted baguettes or pita bread
- Or anything else you can imagine!
Drizzle some on a falafel sandwich. It’s SO GOOD!
How to Make the Best Vegan Tzatziki Sauce
Had I known just how easy it is to make the best vegan tzatziki sauce, I would have been whipping up batches of this years ago!
Here are the kitchen tools you’ll need:
- Blender or food processor
- Medium bowl
- Measuring cup
- Measuring spoons
- Veggie peeler
- Grater
- Citrus juicer
- Spatula
- Knife
This recipe requires only a few basic ingredients
- Cashews – raw
- Cucumber
- Fresh garlic
- Fresh dill
- Lemon juice
- Vinegar
- Water
- Salt & pepper
🥕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.
Follow the simple instructions below to make this scrumptious sauce.
This recipe makes roughly two pints of tzatziki sauce. Store it in the fridge for up to 3 days – that is – if you don’t gobble it up sooner!
very vegan 🌱 very good
Best Vegan Tzatziki Sauce
Equipment
- blender or food processor
- Medium size bowl
- Grater
- silicone spatula or scraper
Ingredients
- 1 – 1/2 C cashews raw, soaked – see notes below
- 1 large cucumber peeled & grated
- 2 cloves garlic minced – large cloves – see notes below
- 3/4 tsp sea salt add more if needed to taste
- 6 tbsp lemon juice adjust as needed
- 2 tbsp white vinegar
- 3/4 C water use less if you want a thicker consistency
- 4 tbsp fresh dill minced
- 1/4 tsp 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
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
Can I use white beans instead of cashews
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!🥕