If you’re all about vegan dips, this recipe is for you! Vegan Tzatziki is here to rock your world! It’s smooth, creamy, zesty and packed with dill! Tzatziki is a Mediterranean sauce that is typically served with falafel and the base is yogurt. But with this dairy free version, the creamy base is made with cashews. This recipe only calls for 6 ingredients and can be made in 40 minutes (really 10 minutes but the cashews have to soak for 30). So once the preparation is done, you can whip this badass dip up in TEN MINUTES. WOAH. Get the pita bread out, because this tzatziki is going to be your new favourite!
Why You’ll Love This Dairy Free Tzatziki
- This vegan tzatziki is SO CREAMY (thanks cashews). It also has beautiful hints of lemon and dill!
- You only need 6 ingredients to make this epic vegan dip. ONLY SIX!
- It takes less than 1 hour until you have this yummy dairy-free tzatziki sitting right in front of you.
- The Picky Husband was obsessed with this dip, so you just might be too!
- I love my Spread ‘Em Tzatziki (It’s so good) but sometimes you want to make the goods right in your own kitchen, and this recipe allows just that.
how to make vegan tzatziki
Patience is key with this dairy free tzatziki. You need to start with soaking your cashews. The soaking process helps to break the nut down so that the blending process is a lot easier. Soak the cashews in boiling hot water for 30 minutes. Then drain the water and add the cashews to a high-speed blender. A high-speed blender is so important here, a food processor just won’t cut it this time around. If you have a cup attachment for your blender, I suggest using it or you will have to scrape and re-blend in the big blender!
Grate 1/2 of a cucumber with a cheese grater. You can leave the skin on, it will just add a slight green hue to the tzatziki but won’t alter the taste. Grate the cucumber over a towel and once it’s all grated, squeeze out the water. Try to get the majority of the water out of it. Then place it in the blender with the cashews along with the lemon, S + P, water and garlic. Leave the dill until the blending process is over.
Blend until the dairy free tzatziki is smooth. It will be on the thicker side, so if you want it thinner, add 1-2 more tbsp of water. Or during the blending process if the mixture is too thick add 1-2 tbsp of water. Once everything is blended, finely cut the fresh dill and fold it into the tzatziki. This tzatziki would go great with falafel or pita bread! I’ve had it with BOTH ( falafel pitas!) and it add the perfect amount of freshness and flavour!
Check out these Other Vegan Dips
- Dairy Free Nacho Cheese
- 5 Minute Peanut Sauce
- Better Than Store-Bought Hummus
- 6 Ingredient Mango Guacamole
This vegan dip is my adaptation of the traditional Mediterranean sauce. I love tzatziki and wanted a vegan version of it. The cashews add that creamy factor and are beautifully complimented with lemon, garlic and dill flavours. Although vegan alternatives are more readily available today, some are still a little harder to find, or they are crazy expensive. With this simple dairy free tzatziki recipe, you can make your own and you only need 6 ingredients to do so! Let me know if you make this vegan tzatziki and what you think in the comments below! Happy Blending!
- High-speed blender
- 2/3 cup cashews (soaked)
- 2 tbsp lemon juice
- 2 garlic cloves
- 2-3 tbsp water
- salt and pepper
- 1/2 cucumber (grated/ roughly 1/2 cup)
- 1/4 cup fresh dill (finely chopped)
- Begin by soaking the cashews in boiling hot water for 30 minutes. This helps to soften the cashews so they are easier to blend and creamier. NOTE a high-speed blender is KEY.
- Once the cashews have soaked for 30 minutes, grate 1/2 of a cucumber over a towel or paper towel (you can leave the skin on it will just give the Tzatziki a bit of a green hue). Once grated, bundle the cucumber up in the towel it's on, and squeeze out as much of the water you can. Set aside.
- Drain the water from the cashews and then add the cashews to a high-speed blender along with the lemon juice, water (start with 2 tbsp), garlic, cucumber and salt and pepper. Depending on the blending process goes, and how thick you want your Tzatziki, add 1 more tbsp of water. Blend until smooth.
- Lastly, fold in the dill. Best eaten fresh. But can store in the fridge for a few days.
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