Well this was bound to happen! I’ve shared roughly a ton of vegan Greek recipes (among others) with a suggestion to serve the dish with some vegan tzatziki sauce. But where does one get such a thing, anyway? My supermarkets are pretty well stocked with vegan products these days, but I’ve yet to find a dairy-free tzatziki. So I decided to make my own! The good news is that this stuff was really easy to whip up, and it tasted just like the traditional tzatziki I remember enjoying.
Ingredients You’ll Need
Raw cashews. We’re using some cashew cream to add richness to the vegan yogurt base for this tzatziki. It’s important that your cashews are raw and not roasted in order for your sauce to have the right flavor and texture.Water.Garlic.Vegan yogurt. Use a variety that’s unflavored and unsweetened. Aside from that, it’s not really important what kind of yogurt you use. I used Silk Almondmilk yogurt, simply because that’s what I had in the fridge.Cucumber.Lemon juice. Freshly squeezed juice is essential for flavor!Fresh dill.Salt & pepper. Olive oil. This is totally optional, but I like to drizzle a bit over my tzatziki before serving.
Tip: Some tzatziki recipes include additional herbs and spices, such as fresh mint, parsley, or ground cumin. Feel free to include any or all of these if you’d like.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Soak your cashews by placing them in a container and covering them with water. Let them sit for 4 to 8 hours to soften, then drain and rinse them.Place your soaked cashews, yogurt, water and garlic into a blender or the bowl of a food processor fitted with an s-blade.Blend the ingredients until smooth.
Tip: Blended cashew recipes always come out smoothest with a high-powered blending device. If you don’t have one, you can try first blending everything but the yogurt. You’ll get a thick paste. Then add in the yogurt and blend again.
Transfer your cashew-yogurt mixture to a bowl and stir in diced cucumber, lemon juice, chopped dill and salt.Taste-test your vegan tzatziki, add some black pepper and make any adjustments you’d like in order to suit your taste. This could mean adding more dill, more lemon juice, or more salt!
Your tzatziki is ready to go. Drizzle it with some olive oil if you’d like. Enjoy!
Leftovers & Storage
Leftover vegan tzatziki will keep in an airtight container in the refrigerator for about 4 days. It may separate a bit during storage. Simply stir it back up if this happens!
More Vegan Sauces & Dressings
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