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
Scale
- 1 cup raw unsalted cashews, soaked*
- 1/2 cup filtered water (or up to 3/4 cup total to thin as needed)
- 1 large juicy lemon, juiced
- 3 large cloves garlic, peeled
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black or white pepper
- 1/2 large cucumber, peeled and seeds removed, grated on a box grater
- 1/4 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.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Equipment
Buy Now → Notes
*Learn all about How (and Why!) to Soak Cashews in this post!
- Prep Time: 5
- Category: Condiment
- Method: Blender
- Cuisine: Mediterranean
