Vegan Tzatziki

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

If you’re anything like me and love a creamy, tangy, herby dip, then you’re going to love my authentic Vegan Tzatziki recipe. It’s fresh, garlicky, and full of the Mediterranean flavors I’ve always enjoyed, just without the dairy. I use it on everything, from bowls to wraps, and it’s just as good as the traditional version I grew up with.

Growing up, my parents were huge fans of all types of cuisines, and Greek food was no exception! I still remember the first time my mom made tzatziki at home, it was love at first bite. We used it for everything: as a dip, drizzled over meals, and most of all, it was the cherry on top of a delicious vegan gyro!

When I started creating plant-based recipes, I knew I had to have a dairy-free tzatziki on my blog, not just as a recipe, but as a way to bring back those memories of family, Greece, and, of course, eating… lots and lots of eating. After plenty of testing, I finally nailed it, this version is just as creamy, garlicky, and flavorful as I remember.

🥘 Ingredients

This vegan tzatziki sauce is easy to make, packed with healthy ingredients, and completely budget-friendly. Here’s what you’ll need:

Cucumbers: I like using English cucumbers or Persian cucumbers because they have a much more delicate flavor and a thinner skin compared to regular cucumbers.

Raw Cashews: I buy these in bulk because I use them in so many recipes! This is my secret ingredient to making vegan sauces super creamy without needing any dairy or cream.

Lemon Juice and Vinegar: Tzatziki is traditionally made with yogurt, which makes it slightly sour and tangy. Since I’m not using yogurt in this recipe, I use lemon juice and vinegar to give this vegan tzatziki it’s familiar tang without needing any dairy.

Spices: I keep it simple with garlic, sea salt, and black pepper for just the right amount of flavor. I like to start small and adjust to taste as I go.

Dill: Fresh dill gives tzatziki its signature herby flavor, and I love how well it pairs with cucumber. Some recipes use mint, but I find dill is milder and blends in better.

🔪 How To Make

My vegan tzatziki is so creamy and flavorful, you might never go back to the store-bought kind! Here’s how I make it:

Prep: First I grate and drain the cucumber by squeezing it with a cheesecloth after I grate it.

Blend: I like to add everything to a food processor except the cucumber and dill. I’ll blend those ingredients together first, then I’ll pulse in the cucumber and dill gently so that it doesn’t get completely pureed and the sauce still has some texture.

Refrigerate: While you can serve it immediately, I’ve found that refrigerating the sauce makes it thicken up and it becomes super rich and creamy. I recommend refrigerating for at least 1-2 hours, but longer is better! Serve cold.

📖 Variations

My vegan tzatziki is easy to customize, whether you need to adjust for dietary needs or just want to switch up the flavors. Here are some of my favorite variations:

Nut-Free: Originally this recipe was developed using tofu. I’ve found that the cashew version is better, but if you can’t have nuts this version is a great alternative. All you have to do is substitute the cashews for 1 1/2 cups silken tofu, and follow the recipe as written. You can omit the lemon juice in this version if preferred.

Coconut Yogurt: This is another way to make this recipe nut-free! I use 1 cup of unsweetened plain coconut yogurt, and then keep the rest of the ingredients the same. For this version, no blender is required! Mix all ingredients in a bowl and refrigerate.

Make It Spicy: For a little bit of kick, I’ll sometimes add 1 jalapeño, deseeded and finely chopped into the sauce, or a little bit of crushed red pepper flakes to taste.

Add Other Herbs: Feel free to add in some chopped mint or even chopped basil (or you can substitute mint or basil for the dill!)

🍽 Serving Suggestions

I love to use this recipe for dipping or drizzling along with all kinds of my favorite foods. Here are some of my family’s favorite ways to use it:

As A Dip: This sauce works great as a dip for fresh veggies like celery, carrots, and cucumber spears. My kids love eating their veggies like this too! It’s also delicious with pita chips, Greek fries, or even crackers.

On Sandwiches: Spread this sauce in my falafel wraps, on falafel burgers, or even sandwiches! It’s creamy and rich and pairs well with roasted veggies, gyros, and so many more things.

As A Drizzle: I’ve used this on top of Mediterranean inspired grain bowls, over salads instead of salad dressing, on roasted potatoes, or even on top of vegan pizza.

🧊 Storage Directions

Refrigeration: I store this sauce in an airtight container in the fridge for about 5 days. When I’m ready to serve it I just give it a stir and I’ll add a little bit of water as needed to thin it out.

Freezing: I don’t recommend freezing this recipe as it will change texture once it defrosts.

❓Recipe FAQs

📋 Recipe Card