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.
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 these crispy roasted 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 the sauce tightly and refrigerate for a couple of hours before use.
The Secret Behind the Creaminess
The creaminess for this homemade vegan tzatziki comes from raw cashews, which offer plant-based protein and are also incredibly nutrient dense. The nutrition facts for this recipe are listed in the recipe card 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.
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. Learn all about how (and why!) to soak cashews.
This easy homemade vegan tzatziki sauce recipe will be an instant favorite condiment. It is naturally vegan, gluten-free and refined sugar-free so it works well for all types of diets. Let's get blending!
Vegan Tzatziki Sauce
- Total Time: 5 minutes
- Yield: 12 1x
- Diet: Vegan
Description
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.
Ingredients
- 1 cup raw unsalted cashews, soaked*
- ½ cup filtered water (or up to ¾ cup total to thin as needed)
- 1 large juicy lemon, juiced
- 3 large cloves garlic, peeled
- 1 tablespoon distilled white vinegar
- ½ teaspoon salt
- ⅛ teaspoon ground black or white pepper
- ½ large cucumber, peeled and seeds removed, grated on a box grater
- ¼ cup fresh dill, large stems removed
Instructions
- 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. Add more water to thin if needed.
- 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.
Equipment
Buy Now → Notes
*Learn all about how (and why!) to soak cashews in this post!
Store leftovers in an airtight container in the refrigerator for up to five days.
- Prep Time: 5
- Category: Condiment
- Method: Blender
- Cuisine: Mediterranean
Sara says
why haven't I made this Tzatziki recipe all along???? seriously so good!!
Elaine Gordon says
Haha! Thank you! I agree - it's seriously addictive - especially if you are a dill and garlic lover. I put it on everything these days. Just added some to my lunchtime taco!
Jeanne says
Love this! Put the tzatziki sauce over grilled flat bread, grilled chicken, grilled eggplant and red onion. AMAZING!
Elaine Gordon says
Thanks, Jeanne! So glad you loved it! And your meal sounds fantastic!
Ashley says
I’m beyond obsessed with this recipe!! Until this recipe, I had yet to find a dairy-free tzatziki sauce that tasted like the real deal, and this is even better than any tzatziki sauce I’ve ever had!! I’ve already made it 4 times in the past few weeks. It’s great in gyros, in a Mediterranean salad or as the base for a potato or beet salad (like Elaine’s other recipes).
Elaine Gordon says
Aw thank you so much for this amazing comment, Ashley! I'm so happy to hear you have been loving it. It is one of my favorite sauces ever! You are right it goes with so many things! Thanks again!
Hannah says
I absolutely love this recipe and so does everyone who has tried it. It’s easy, creamy, garlicky, and so delicious!!
Elaine Gordon says
Thank you so much, Hannah! I'm so happy to hear that you and everyone you have served it to love it so much. Best, Elaine
Lisandra Tabares-Perez says
Amazing and so so creamy! Can’t believe I waited so long to make this! Loved dipping my warm pita and also for the shawarma bowl.
Elaine Gordon says
Thank you so much, Lisandra! I'm so happy to hear how much you love this one. It is one of my fave sauces for sure. Best, Elaine
Andrea says
I was astonished at how similar the vegan version is to the traditional one! So good on the sheet pan shawarma bowl! Thank you for sharing!
Elaine Gordon says
Thank you so much, Andrea! So happy to hear you enjoyed this one and it tasted like the real deal for you! Best, Elaine
Brittany A says
This was delicious and so easy to make! It’s by far the best tzatziki sauce I’ve made. Thank you for such a tasty recipe!
Elaine Gordon says
Thank you so much, Brittany! I'm so happy to hear you enjoyed this one so much and that it is the best you have ever had! What a huge compliment! Best, Elaine