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)
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.
Video
Notes
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.
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.
Yield: Makes about 1¼ cups per batch. Assumes ¼ cup per serving.