Last modified: . Originally posted: By Sophia DeSantis
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This is hands down the best vegan tzatziki recipe ever! With glowing 5 star reviews it's an authentic recipe you can't miss!
This recipe was originally published on 2/23/2014
Growing up in a fully Greek household, my mom's tzatziki was a staple. We used it as a dip, a sauce for our meals, and most of all, it's the cherry on top of a delicious vegan gyro.
You can also scoop this plant based sauce up with pita chips, drizzle over vegan shawarma, or use as a dip for grilled veggie kabobs.
I knew I needed a dairy free tzatziki on my website, a vegan version of course, to remind me of the good old days of family, Greece and eating...lots and lots of eating. I nailed this one, it's creamy, full of flavor, and tastes as good as I remember!
How to Make Vegan Tzatziki
It's a good thing this recipe is so easy to make, becuase you are going to want to have it on hand at all times! The recipe uses simple whole food ingredients and comes together in just 10 minutes.
Ingredients
- Cucumber
- Raw cashews
- Fresh lemon juice
- Distilled white vinegar
- Garlic
- Dill
- Sea salt
- Ground black pepper
Step by Step Instructions
- Grate and drain the cucumber.
- Blend everything except the cucumber and dill.
- Pulse in the cucumber and dill.
- Refrigerate to thicken.
What to Serve with Vegan Tzatziki Sauce
Use this recipe for dipping or drizzling along with all your favorite foods! Here are some of our favorite ways to use it:
- Vegan Greek Gyros
- Vegan Shawarma
- Falafel Burger
- Falafel Sandwich
- Lentil Moussaka
- Grilled Veggie Kabobs
- Greek Farro Salad
- Roasted Greek Lemon Potatoes
- Broccoli Cauliflower Tots
- Oven Fries
- Eggplant Fries
- Pita bread or chips
- Fresh veggies like celery, carrots, and cucumber spears
Preparation Tips
- If you do not have a high speed blender you need to prepare the cashews. You can either soak them overnight, boil for 30 minutes, or grind into a fine powder using a coffee grinder.
- Use a cheese grater or a food processor with a grating attachment to cut the cucumber.
- To avoid a watery sauce remove as much of the liquid from the cucumber as possible using apaper towel or dish towel.
- The easiest way to chop the dill is to remove the thick stem, roll it up in a ball, and finely chop with a sharp knife.
- Seal the tzatziki in an airtight container and refrigerate for up to 5 days.
- The longer the dip rests in the refrigerator, the thicker it gets. To thin it out mix in a little more water.
Tofu Variation
Originally this recipe was developed using tofu. I've found that the cashew version is better, but if you can't have nuts this is a great alternative.
- Substitute the cashews for 1 ½ cupssilken tofu.
- Omit the lemon juice if preferred.
Common Questions
How do vegans eat tzatziki?
There are some plant based store bought options, but it's so easy to make your own! Some recipes use vegan yogurt as a base, but I've found using cashews with fresh ingredients works even better to create a thick and creamy sauce.
What is vegan tzatziki made of?
Many of the same ingredients including cucumbers, dill, and garlic. However, instead of yogurt, this recipe uses cashews, water, and lemon juice to create the creamy base.
Is vegan yogurt good?
The options for vegan yogurt have greatly improved over the years. There are many store bought and homemade recipes that taste delicious.
More Vegan Sauce Recipes
Having so many options for plant based sauces and toppings allows you to add extra flavor to your food! Here are some of the most popular sauce recipes:
- Ranch Dressing
- Caramel Sauce
- Chocolate Syrup
- Cheese Sauce
- Passion Fruit Syrup
- BBQ Sauce
- Teriyaki Sauce
- Buffalo Sauce
The Best Authentic Vegan Tzatziki Recipe
Sophia DeSantis
This is hands down the best vegan tzatziki recipe ever! With glowing 5 star reviews it's an authentic recipe you can't miss!
5 from 50 votes
Print Recipe Pin Recipe Shop Ingredients
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course 30 Minutes or Less, Sauce
Cuisine Greek
Servings 10
Calories 75 kcal
Equipment
Ingredients
- 1 cup cucumber , peeled and grated
- 1 cup raw cashews (see note)
- ¾ cup water (add up to ¼ more to thin out as desired)
- 1 ½ tablespoons fresh lemon juice
- 2 ½ teaspoons distilled white vinegar
- 3 cloves garlic , medium size
- ½ teaspoon sea salt
- pinch ground black pepper
- 1 ½ tablespoons fresh dill
Shop Ingredients on Jupiter
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
- Recipe makes about 2 ½ cups sauce.
- If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder. You can also boil them for 30 minutes.
UPDATE: After much trial and error, I have updated this recipe to my favorite version using cashews instead of tofu. If you are nut free and want the tofu version, take out cashews and water and use 1 ½ cupssilken tofuinstead. The original recipe also did not have lemon juice, which I use to cut the sweetness of the cashews, so take out the lemon juice as well if you prefer.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 75kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 119mgPotassium: 106mgSugar: 1gVitamin A: 10IUVitamin C: 1.6mgCalcium: 8mgIron: 0.9mg
Nutrition and metric information should be considered an estimate.
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Reader Interactions
Comments
Kathie
I can not wait to try this! When you use the cashews, do you need to soak them first? Also, how long do you let the tempeh boil? Sorry if I missed that in your directions!
I can't tell you how excited I was to run across your website!!Reply
veggiesdontbite
Hi Kathie! Thanks so much! I’m happy to have you here! So yes, either soak the cashews or grind them dry. If you have a coffee grinder that’s the best alternative to using a Vitamix. Just stick them in dry and grind them into a fine powder. Then use them. I’d boil the tempeh about 20 minutes. It really doesn’t matter but the longer you boil the more the small hint of bitter goes away. Thanks so so much for being here!
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Julie Madsen
This is fabulous! I've made it many times and I'm always amazed at it's ability to satisfy even my people who are highly skeptical of "veganized" standards. Thanks Sophia for helping me feed my people so well that they moan and groan with delight!
Reply
veggiesdontbite
I am thrilled to hear! I always love pleasing those that question!! Thank you for being here!
Reply
Deb
Your nutritional information says "per serving" but does not give the serving size. Would you please update? Thank you 🙂
Reply
veggiesdontbite
Hi Deb, in the notes it says that the recipe makes about 2 1/2 cups. It also says on the recipe that it makes 10 servings, so that would make the serving size 1/4 cup. Hope you enjoy!
Reply
Lori Blevins
Wow! I’m officially the happiest Vegan in the whole USA because I just found your fabulous website! ???
I made this last night and it’s total bliss! I have the tempeh for the gyros marinating in the refrigerator now! I ❤️ your recipes and just bought your new book on Amazon! As a newbie Vegan I wanted to let you know how deeply appreciative I am for your amazing creativity and generosity in sharing so many awesome recipes! Thank you Sophia! You’re the BEST! ?❤️?
Reply
veggiesdontbite
See AlsoVegan Tzatziki Sauce RecipeOh wow Lori!! Thank you SO SO much for your kind words!! I am so happy you are loving the recipe. Comments like yours are exactly the reason why I push on and keep creating. I truly appreciate you being here and for your amazing support! Happy eating!!
Reply
Heather
I just made this and IT IS FANTASTIC! I am so impressed with it. (I made the cashew version). I am wondering if you've tried freezing it? It made quite a bit and I don't want any to go to waste. Thanks!! 🙂
Reply
veggiesdontbite
Thank you so much Heather!! I am so happy you love it as much as we do. Yes! You can definitely freeze it. When defrosting, sit on the counter so it can slowly come to room temperature. You will need to give it a good stir, or maybe even whisk it if needed but it will be good!
Reply
Julie
Can't wait to try this. Your recipes are always delicious!
Reply
veggiesdontbite
Thank you so much Julie!
Reply
Donna
It looks awesome! How long does this keep in the fridge?
Reply
veggiesdontbite
Thank you so much!! It doesn’t last long for us but I’d say it’s good up to about a week.
Reply
Mindy
This is absolutely delicious and so easy to make! Thank you for creating these tasty recipes.
Reply
veggiesdontbite
Thank you so much Mindy!! I so appreciate your kind comments.
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JD
I’m so happy you kept at it with a cashew version. This tastes incredible and so much like the traditional your family makes!
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Dana
Hello! I'm so glad to have found your website 🙂 Just one question: did you press the tofu before blending it all together? I'm excited to give this recipe a try with your vegan gyros.
Reply
veggiesdontbite
Hi there! Thank you so much! No I don't press the tofu. Silken tofu doesn't usually need to be pressed. I hope you enjoy it!
Reply
Dimple
Hie, Can we substitute tofu with anything else in this recipe like tempeh or Soya curd?
Reply
veggiesdontbite
Hi there! What you are looking for in this recipe is something that will get you a smooth consistency but has a neutral taste, so anything that fits that description would work! I have never used soya curd before, what is it like compared to silken tofu? Tempeh may not get you that smooth consistency you need, but you could always experiment by boiling/steaming the tempeh to remove any bitterness and then maybe soaking it to make it softer before pureeing? Another thought is you can use a plain flavored nondairy yogurt (in order to keep it vegan), just make sure the taste has no sweetness to it. I tried it with coconut milk yogurt and didn't like how it had a hint of coconut but you may! Or maybe try almond milk yogurt if you are avoiding soy. I also tried using cashews but it was almost too creamy. But you may want to give the nut route a try too. I have a great Cashew Walnut sauce that may work, http://veggiesdontbite.com/2013/12/19/cashew-walnut-cream-sauce/, just use this recipe and then follow the seasonings and other ingredients from the Tzatziki recipe. Let me know how any of these work!
Reply
Dina
After I tried it I was surprised how good a vegan tzatziki can be. I'm so glad you tried to recreate my yogurt version.
Reply
veggiesdontbite
I'm glad you liked it! Silken tofu has a very yogurt like consistency so it works well.
Reply
M
It looks like nice consistency. Did u use firm silken tofu?
Reply
veggiesdontbite
Thank you! The consistency was wonderful and smooth! The container I used just said silken tofu. It didn't say firm.
Reply
afreshsliceofrye
Reblogged this on afreshsliceofrye.
Reply
veggiesdontbite
Thank you!
Reply
Dina RR
Congrats Phia! I went to your web site to check the recipe and there is an ad there. I can't wait to try the tzatziki.
Mama
Sent from my iPhone
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Reply
veggiesdontbite
Thanks mom! It's great, but mostly because it's based on your traditional recipe. I can't wait to put up more of your great meals.
Reply
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