This ultra-creamy homemade Vegan Tzatziki Sauce is so quick and easy to make and has the perfect amount of tang and freshness. All you need is cashews, lemon, cucumber, apple cider vinegar, fresh dill and garlic. Everything goes in your blender and out comes homemade tzatziki sauce that you wouldn’t believe is completely dairy-free. Serve this versatile sauce with falafel or any Mediterranean dish. I also like to use it as a salad dressing or a dip for my favorite raw or roasted vegetables.
Vegan Tzatziki Sauce
I am beyond obsessed with this simple and easy vegan tzatziki sauce recipe! Not only does it look just like the real deal, but it also has the rich tangy flavor and creamy texture that you would expect with tzatziki. The fresh lemon and vinegar provide the tang and the salt helps to bring it out. The fresh cloves of garlic provide a pungent and slightly spicy flavor that is contrasted by the refreshing cucumber and herby dill. Altogether, this dip is so addictive and I have been putting it on everything lately. Even crispy/salty baked potatoes (SO good!).
Everything goes directly into a high-speed blender and it will thicken up as it chills in your refrigerator. You could use it right away but initially it will be a bit thinner in consistency and warm from the blender. For best taste and texture, cover tztaziki sauce tightly and refrigerate for a couple of hours before use.
All About Cashews
The creaminess for this homemade vegan tzatziki comes from raw cashews which offer plant-based protein and are also incredibly nutrient dense. Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc. The nutrition facts for the tzatziki are listed below the recipe and are much more ideal as compared to store-bought tzatziki.
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.
Should I Soak My Cashews for Vegan Tzatziki Sauce?
It is up to you and the type of blender you own. My high speed blender does a great job of making a creamy tzatziki without any soaking. I’m usually in a rush so I rarely soak my nuts in advance. Some people like to soak cashews in advance to make them easier to blend and also to make them more easily digestible. I’ve also read that soaking helps make the nutrients more available.
If you do decide to soak you can soak them in room temperature water overnight. Or, you can use a quick-soak method and cover them in boiling water for an hour or two. Either way you will want to drain and rinse the cashews before using in this recipe.
Recipes to Use with Vegan Tzatziki Sauce
I especially love adding a dollop of this homemade vegan tzatziki to roasted veggies, Mediterranean fare and falafel. The below recipes are some of my favorites that pair well with this dairy-free tzatziki. All these recipes are vegan, gluten-free and refined sugar-free.
- Crispy Quinoa Falafel Bowls
- Hasselback Potatoes
- Crispy Smashed Potatoes
- Crispy Socca
- Crispy Maple Roasted Brussels Sprouts
- Whole Roasted Rainbow Carrots Over Creamy Hummus
- Roasted Green Cabbage
- Hemp Seed Crusted Whole Roasted Cauliflower
- Garlic & Chive Roasted Vegetables
- Roasted Root Vegetables with Fresh Herbs
- Simple Yukon Gold Baked Potato (toss in olive oil and salt, puncture four times with a fork and bake at 425 degrees for 45-50 minutes – then cut in half and mash with a fork)
Now, Let’s Make Some Vegan Tzatziki Sauce!
This easy homemade vegan tzatziki sauce recipe will be an instant favorite condiment. It is naturally vegan, gluten-free, grain-free, paleo-friendly and refined sugar-free so it works well for all types of diets.
I cannot wait for you to give this vegan tzatziki sauce a try! Let’s get blending!
This ultra-creamy homemade Vegan Tzatziki Sauce is so quick and easy to make and has the perfect amount of tang and freshness. All you need is cashews, lemon, cucumber, apple cider vinegar, fresh dill and garlic. Everything goes in your blender and out comes homemade tzatziki sauce that you wouldn’t believe is completely dairy-free. Serve this versatile sauce with falafel or any Mediterranean dish. I also like to use it as a salad dressing or a dip for my favorite raw vegetables.
- 1 cup raw cashews*
- 3/4 cup filtered water
- 1 large juicy lemon, juiced
- 3 cloves garlic
- 3 teaspoons distilled white vinegar
- 1/2 teaspoon salt (or more to taste)
- 1/8 teaspoon ground black or white pepper
- 1/2 large cucumber, peeled and seeds removed
- 1/4 cup fresh dill, large stems removed
- Place cashews, water, lemon juice, garlic, vinegar, salt and pepper in a high speed blender and blend on the highest speed for 45 seconds. Scrape down the sides with a mini spatula and blend again for 15 seconds.
- Hand grate the cucumber on the large side of a box grater. Squeeze the juices out with a cloth or paper towel. Add the grated cucumber to the blender along with the fresh dill. Pulse a couple times to incorporate. Taste and adjust flavors to your liking.
- Transfer to an airtight container and place in refrigerator for 4-6 hours to thicken up. You can use the tzatziki right away but it will be slightly warm from blending and it will have a thinner consistency than if you let it thicken up in the refrigerator.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
*If you have a high-speed blender you do not need to soak your cashews. I didn’t soak mine at all and it was still super creamy. Some people do like to soak their cashews to make them more easily digestible and to make the nutrients more available. You can soak in water overnight or do a quick soak using boiling water for an hour or two. Drain and rinse before using in this recipe.
- Category: Condiment
- Method: Blender
- Cuisine: Mediterranean
Keywords: vegan tzatziki sauce