Vegan Tzatziki
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.
Servings: 10
Calories: 75kcal
Equipment
Ingredients
- 1 cup cucumber , peeled and grated
- 1 cup raw cashews (see note)
- 3/4 cup water (add up to 1/4 more to thin out as desired)
- 1 1/2 tablespoons fresh lemon juice
- 2 1/2 teaspoons distilled white vinegar
- 3 cloves garlic , medium size
- 1/2 teaspoon sea salt
- pinch ground black pepper
- 1 1/2 tablespoons fresh dill
Instructions
- Put the grated cucumber in a paper towel or dish towel, squeeze out the excess water until mostly dry. Set aside.
- Blend all ingredients, except the cucumber and dill, in a high-speed blender and puree until smooth.
- Add cucumber and pulse until well incorporated.
- Add dill, pulse until finely chopped.
- Refrigerate to thicken. The longer you leave it, the thicker it gets.
Notes
- My #1 Tip for making this vegan tzatziki recipe is to soak the cashews overnight for a super smooth consistency. While this is not necessary if you have a high-speed blender, I have found that soaking them in boiling water for 30 minutes, or soaking them in room temperature water overnight really adds to the richness of this recipe.
- Grating the Cucumber: I use a cheese grater or a food processor with a grating attachment to make prepping the cucumber quick and easy. It saves time and gives the perfect texture for tzatziki.
- Removing Excess Water: To keep the sauce from getting watery, I squeeze out as much liquid as possible using a paper towel, cheesecloth, or dish towel. This step makes a huge difference in keeping the tzatziki thick and creamy.
- Chopping Dill: I remove the thick stems, roll the dill into a tight bundle, and finely chop it with a sharp knife.
- Thickening & Adjusting Consistency: The longer it rests in the fridge, the thicker the tzatziki gets. If I need to thin it out, I just mix in a little water until it’s just right.
- Prep the cashews: If I don’t have a high-speed blender, I make sure to prep the cashews ahead of time. Soaking them overnight, boiling for 30 minutes, or grinding them into a fine powder with a coffee grinder helps create a smooth, creamy texture.
Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 106mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.6mg | Calcium: 8mg | Iron: 0.9mg