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    Home » Vegan Dressings and Spreads

    Best Vegan Tzatziki Sauce (without yogurt)

    Published: May 18, 2020 | 7:04 pm, Modified: Jun 8, 2022 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Best Vegan Tzatziki Sauce 🌱 We've transformed a classic Greek yogurt sauce into an easy & delicious vegan recipe made without yogurt, created instead with a creamy and refreshing fusion of cashews, cucumber, dill & tart lemon. Dairy free, GF & no added oil.

    A dish and a mason jar filled with vegan tzatziki sauce surrounded by olives and triangles of pita bread.

    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. Everyday, 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.

    A dish and a mason jar filled with vegan tzatziki sauce surrounded by olives and triangles of pita bread.

    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 tzatziki sauce exactly how I like it.

    Jump to:
    • 🌱 Serving tips
    • Ingredients
    • Instructions
    • 🌱 FAQ's
    • Recipe
    • Food Safety
    A dish and mason jar filled with vegan tzatziki sauce surrounded by olives and triangles of pita bread.

    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.

    Two mason jars filled with vegan tzatziki sauce.

    🌱 Serving tips

    Enjoy this healthy & delicious vegan tzatziki sauce with:

    • French fried, baked or roasted potatoes or sweet potatoes
    • Salads - as a dressing
    • Fresh, steamed or roasted veggies or garden zucchini casserole
    • Falafel or meatballs
    • 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
    A falafel sandwich with homemade vegan tzatziki sauce.

    🌱 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!

    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

    🥕 See the printable recipe card below for quantities & details.

    Ingredients

    Ingredients to make vegan tzatziki sauce, including cashews, cucumber, dill, lemon juice, garlic and salt.

    This recipe requires only a few basic ingredients

    • Cashews - raw
    • Cucumber
    • Fresh garlic
    • Fresh dill
    • Lemon juice
    • Vinegar
    • Water
    • Salt & pepper
    Ingredients to make vegan tzatziki sauce, including cashews, cucumber, dill, lemon juice, garlic and salt.

    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.

    Boiling water poured over cashews in a glass bowl.

    Step 2 - Blend

    • 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.
    Grated cucumber and blended cashews in a blender container.
    • Pulse briefly or hand stir, just to combine.
    • That's it! You're done!
    Fresh dill being stirred into a bowl filled with vegan tzatziki sauce.

    This recipe makes almost two pints of amazing homemade vegan tzatziki sauce.

    Two mason jars filled with vegan tzatziki sauce.

    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.

    A falafel sandwich with vegan tzatziki sauce.
    A plate with a Mediterranean salad, garlic bread, hummus, and vegan tzatziki sauce.

    🌱 FAQ's

    Does tzatziki sauce contain dairy?

    Yes, traditional tzatziki sauce is made with milk-based yogurt. This vegan version is 100% dairy-free.

    Can tzatziki be made without yogurt?

    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.

    How to store vegan tzatziki sauce?

    Refrigerate in air tight jars or containers up to 3 days.

    A dish of vegan tzatziki sauce without yogurt, surrounded by slices of pita bread.

    very vegan 🌱 very good

    ⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it using stars in the comment section below.

    Thanks a bunch!🥕

    Recipe

    A dish and mason jar filled with vegan tzatziki sauce surrounded by a olives and triangles of pita bread.

    Best Vegan Tzatziki Sauce

    Connie 🥕
    Best Vegan Tzatziki Sauce 🌱 We've transformed a classic greek yogurt sauce into an easy & delicious vegan recipe made without yogurt, created instead with a creamy and refreshing fusion of cashews, cucumber, dill & tart lemon. Dairy free, GF & no added oil.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Soak cashews 2 hrs
    Total Time 2 hrs 15 mins
    Course Appetizer, Condiment
    Cuisine Greek, Mediterranean, Plant Based, Vegan, WFPB
    Servings 16
    Calories 71 kcal

    Equipment

    • blender or food processor
    • Medium size bowl
    • Grater
    • Measuring cup
    • Measuring spoons
    • Citrus juicer
    • veggie peeler
    • kitchen knife
    • 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

    🥕Raw cashews need to be soaked before using them in this recipe. You can soak them in water overnight in the fridge, or, if you're short on time, you can boil them for 15 minutes on the stove. Rinse thoroughly under cold water and drain. I prefer to preserve more of the nutrients, so here's how I do it: Place cashews in a bowl, cover with with boiling water and allow them to sit for 1 - 3 hours. The longer they soak, the softer they'll get and the creamier your sauce. I find 1-½ to 2 hrs is enough time for this recipe. Be sure to throughly rinse (in cold water) and drain the cashews before adding them to the blender.
    🥕Depending on the size of your garlic cloves and how much you love garlic, adjust the quantity you use to your taste. Personally, I find 2 large cloves to be just right for me.
     
     
     

    Nutrition

    Calories: 71kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 112mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 3mgCalcium: 9mgIron: 1mg
    Tried this recipe?Let us know how it was!

    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
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Vegan Dressings and Spreads

    • 10 Favorite Vegan Recipes with Cranberries
    • Heavenly Homemade Hummus
    • Easy Vegan Cheese Sauce
    • Watermelon Cucumber Salad with Citrus Dressing

    Reader Interactions

    Comments

    1. Carolyn Moore

      April 14, 2021 at 1:49 pm

      Do you deed the cucumber? Thanks

      Reply
      • Connie Edwards McGaughy

        April 14, 2021 at 2:20 pm

        Hi Carolyn! Are you asking if I remove the seeds from the cucumber? I don't but you certainly can if you prefer.

        Reply
    2. Karen

      April 14, 2021 at 10:47 am

      Can the white vinegar be omitted?

      Reply
      • Connie Edwards McGaughy

        April 14, 2021 at 12:17 pm

        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.

        Reply
    3. Connie Edwards McGaughy

      December 09, 2020 at 7:39 am

      5 stars
      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!🌱

      Reply
    4. Esther

      September 07, 2020 at 4:44 pm

      Can I use white beans instead of cashews

      Reply
      • Connie Edwards McGaughy

        September 07, 2020 at 6:58 pm

        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!🥕

        Reply

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