• Skip to main content
  • Skip to primary sidebar

Evergreen Kitchen

menu icon
go to homepage
  • Cookbook
  • Recipes
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cookbook
    • Recipes
    • Resources
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Extras

    Published: Jul 16, 2016 · Modified: Mar 27, 2023 by bri · This post may contain affiliate links.

    Best Vegan Tzatziki

    Finally, an easy vegan tzatziki that tastes just like the real deal! Dairy-free yogurt brands vary significantly, so this recipe skips them altogether. Cashews make for a reliably creamy and delicious tzatziki base. Serve with falafel, grain bowls, sandwiches, or veggies and pita. (Vegan, Gluten Free)
    Jump to Recipe
    Best vegan tzatziki in a bowl served with pita and cucumber on the side.

    This creamy Vegan Tzatziki is delicious, easy to make, and really versatile. We've tested a lot of different plant-based tzatziki sauces over the years. While many recipes rely on store bought plant-based yogurt, the truth is that every brand varies in taste and texture. So, we don't bother using vegan yogurt when making the best vegan tzatziki. Instead, a cashew tzatziki produces the most reliably delicious results, each and every time. Try it and see for yourself!

    We're so obsessed with this vegan tzatziki that we use it in Vegan Greek Gyros, Collard Green Wraps, Falafel Burgers and so much more. We even included an updated version in our debut print cookbook, Evergreen Kitchen!

    Jump to:
    • Why you'll love this recipe
    • Ingredients (and substitutes)
    • How to make (step-by-step photos)
    • Tips and Serving suggestions
    • 📖 Recipe

    Why you'll love this recipe

    • More reliable results: Plant-based yogurts vary significantly in taste and texture. To avoid disappointing results, this recipe skips vegan yogurt entirely. Our recipe yields a creamy and delicious tzatziki, each and every time.
    • Undetectably vegan: This vegan tzatziki tastes just like the real deal. We often serve it at parties and nobody guesses it's vegan / dairy-free!
    • Versatile: Make a batch (or two) for the week and you'll have a delicious and healthy sauce to serve with just about anything! This vegan tzatziki is delicious with sandwiches, grain bowls, falafel, or served as a dip with veggies and pita.

    Ingredients (and substitutes)

    You only need a handful of ingredients to make this easy vegan tzatziki.

    Ingredients to make vegan tzatziki including cashews, cucumber, and lemon juice.
    • Cashews: Raw cashews form the base for this sauce. They blend up super creamy. We prefer using cashews as the base for tzatziki—rather than plant based yogurt—because they are very neutral tasting and the results are more reliable.
    • Cucumber: It's not tzatziki without cucumber! We use English cucumber for this, but you could substitute with mini cucumbers instead (aim for 6 ounces / 170 g).
    • Dill: This recipe calls for fresh dill. In a pinch you could substitute for dried dill instead. If substituting dried dill, you'll need one-third of the amount because it is more potent than the fresh stuff (for example: 1 tablespoon fresh dill = 1 teaspoon dried dill).
    • Lemon Juice: Use fresh lemon juice for the brightest flavor, which best mimics the sourness of yogurt. And, feel free to add more to taste.
    • Garlic Powder: We prefer garlic powder in this tzatziki recipe because it's less intense than fresh garlic. It tends to be more "crowd-pleasing" when entertaining! But if you prefer to use fresh garlic, start with a small amount and add more to taste.

    Find the recipe card below for the complete recipe, including all ingredients and instructions.

    How to make (step-by-step photos)

    This cashew tzatziki is surprisingly fast to make. Here are the recipe steps:

    Soaked cashews, lemon juice and water in a blender to make vegan tzatziki.
    1. Add soaked cashews, lemon juice and water to a high speed blender.
    Blending the base for the best vegan tzatziki recipe.
    2. Blend until smooth, scraping down the sides as needed.
    Grated cucumber being put in a kitchen towel to drain for vegan tzatziki.
    3. Grate cucumber then transfer to a kitchen towel.
    Squeezing out the liquid from grated cucumber into a bowl.
    4. Squeeze out the cucumber to drain excess liquid.
    Combining all the ingredients for vegan tzatziki in a bowl.
    5. Combine all ingredients in a bowl.
    Mixing plant based vegan tzatziki in a bowl until smooth.
    6. Stir well to mix, then chill and serve!

    Find the recipe card below for the complete recipe, including all ingredients and instructions.

    Tips and Serving suggestions

    • Don't skip draining the cucumbers: Squeezing out the liquid from the cucumbers helps to ensure your tzatziki sauce is thick and creamy (not watery!).
      • You can use a clean kitchen towel, nut milk bag or cheesecloth for squeezing the grated cucumber.
    • Best served chilled: If you're in a rush, you can serve tzatziki immediately after making it. But, it is most refreshing served cold, so refrigerate it if you have time!
    • Consider doubling the recipe: If your blender has a wide container (like this), then you may need to double the recipe so there's more mass to circulate the blades. As you'll see in our recipe video, a single batch works just fine in a classic/narrow container (like this).
    • Serving suggestions: This vegan tzatziki is delicious served with salads, mains, fries, sandwiches/burgers, wraps, you name it! Here are some recipe pairings to try:
      • Skillet Pan Spanakopita (Spinach Pie)
      • Oven Baked Falafel
      • Greek Cucumber Salad
      • Air Fryer Pita Chips
      • Air Fryer Broccoli Tater Tots
    Pita being dipped into a bowl of cashew based vegan tzatziki topped with dill.

    Other dip recipes:

    • A bowl of Greek yogurt onion dip on a platter with fresh vegetables, bread, and chips for serving
      Greek Yogurt Onion Dip with Crispy Shallots
    • Creamy Jalapeno Ranch Dip with Greek Yogurt in a bowl topped with sliced jalapenos.
      Jalapeno Ranch Dip with Greek Yogurt
    • Platter with fresh veggies, crackers and white bean dip
      Creamy White Bean Dip
    • Peach Mango Salsa in a serving bowl with tortilla chips, limes, and cilantro.
      Peach Mango Salsa

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!

    📖 Recipe

    Best Vegan Tzatziki

    Finally, an easy vegan tzatziki that tastes just like the real deal! Dairy-free yogurt brands vary significantly, so this recipe skips them altogether. Cashews make for a reliably creamy and delicious tzatziki base. Serve with falafel, grain bowls, sandwiches, or veggies and pita. (Vegan, Gluten Free)
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 5
    Author: Bri
    Pin Recipe
    Best vegan tzatziki in a bowl served with pita and cucumber on the side.
    Print

    Ingredients

    • ¾ cup raw cashews, soaked and rinsed (see note 1)
    • ¼ cup fresh lemon juice (about 2 lemons)
    • 3 tablespoons cold water
    • ½ English cucumber
    • 1 tablespoon chopped fresh dill (more for garnish, optional)
    • ½ teaspoon garlic powder
    • ½ teaspoon fine sea salt
    • Black pepper (to taste)
    US Customary - Metric

    Instructions

    • Blend cashew base (see note 2): Add cashews, lemon juice, and water to a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
    • Prep cucumber: Grate cucumber using the large holes on a box grater. Transfer cucumber to a clean kitchen towel, nutmilk bag, or cheesecloth. Squeeze out as much liquid as you can. Set aside.
    • Mix: To a medium bowl, combine blended cashew base, drained cucumber, dill. garlic powder, and salt. Stir well to mix. Add pepper to taste and adjust seasonings if needed. (If you prefer your tzatziki to be more runny, you can thin it with a bit more cold water). Refrigerate until cool.

    Notes

    1. How to soak cashews: Cashews should be pre-soaked until soft when squeezed between your fingertips. Add cashews to a heatproof bowl and cover them with boiling water, letting them sit for about 30 minutes to soften. Or alternatively, soak in room temperature water for 6 to 8 hours.
    2. Blender container: If you have an extra-wide blender container (like this), you'll likely need to double the recipe to create enough volume for the blades to spin effectively.
    3. Yield: Makes about 1¼ cups per batch. Assumes ¼ cup per serving.
    4. Serving suggestions: Enjoy as a dip with fresh veggies, bread, soft pita, or Air Fryer Pita Chips. Also delicious served with Skillet Pan Spanakopita, Oven Baked Falafel, and Vegan Gyros.

    Nutrition

    Calories: 110kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 243mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

    More Extras

    • Easy brown sugar simple syrup in a glass jar with a spoon.
      Brown Sugar Simple Syrup
    • Best vegan guacamole in a serving bowl with cilantro.
      Best Vegan Guacamole
    • Easy Sriracha Aioli in a bowl with a spoon.
      Sriracha Aioli (3 ingredients!)
    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey

    Reader Interactions

    Comments

      LEAVE A COMMENT Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Justine says

      March 27, 2023 at 3:18 am

      5 stars
      Made this for a dip platter with friends and nobody could tell it was vegan... \wqould have never thought to use cashews but it works so well. Will definitely be making again.

      Reply
      • bri says

        April 10, 2023 at 6:22 pm

        Hi Justine! Yay so happy to hear that. We do the exact same thing - and everyone is always so surprised it's dairy-free. Glad to hear this recipe was a hit!

        Reply
    2. Amy says

      October 24, 2018 at 11:18 am

      This was excellent! Perfect on top of falafel with a side greek salad. For others, don't cut the recipe in half if using a Vitamix because there won't be enough volume for it to blend.

      Reply

    Primary Sidebar

    Welcome to Evergreen Kitchen! We're all about delicious vegetarian food you actually want to eat. Here you'll find craveable dinner recipes, meal prep ideas, healthy-ish desserts, and everyday cooking resources.

    More about us →

    Get the Cookbook!

    Evergreen Kitchen Weeknight Vegetarian Dinners for Everyone Cookbook Cover
    Learn more about Evergreen Kitchen:
    Weeknight Vegetarian Dinners for Everyone

    Spring Features

    • Vegetarian Lentil Nicoise Salad
    • Whipped ricotta dip with honey, thyme, and pepper in a bowl.
      Whipped Ricotta Dip with Honey
    • Black Lentil Salad with Feta in a bowl with a fork.
      Mediterranean Black Lentil Salad with Feta
    • Halloumi Couscous Salad with Lemon on a green plate with a fork.
      Halloumi Couscous Salad with Lemon
    • Lemon Spinach Orzo in a bowl topped with feta and dill.
      One Pan Lemon Spinach Orzo with Feta
    • Roasted veggie sandwich with avaocado and chipotle mayo on a serving platter
      Roasted Veggie Sandwiches with Peri Peri

    Fan Favorites

    • Close up of crispy breaded air fryer tofu with panko breadcrumb crust
      Crispy Breaded Air Fryer Tofu
    • Lemon dill and chickpea sandwich cut in half
      Vegan Smashed Chickpea Sandwich
    • Mushroom stroganoff in a white plate with fresh thyme and parmasen
      Vegetarian Mushroom Stroganoff (One Pot)
    • 12 peanut butter coconut power balls on a marble background
      Best Peanut Butter Coconut Balls
    • Close up of crispy air fryer breakfast potatoes (home fries)
      Air Fryer Breakfast Potatoes (Home Fries)
    • A bowl of Instant Pot Navy Bean Soup with a piece of bread sitting on the edge of the bowl, with a white spoon and sliced lemon
      Instant Pot Bean Soup

    Footer

    ↑ back to top

    Info

    About

    Privacy Policy

    Contact

    Contact us

    Recipes

    Jump to Recipes

    As an Amazon Associate, we may earn commissions from qualifying purchases, at no cost to you. Thank you for supporting Evergreen Kitchen!