This vegan tzatziki recipe is refreshing, tangy, and super creamy! So delicious and the perfect healthy dip to serve at a party.
Let’s get into some questions that you might have about this recipe:
What is tzatziki?
Tzatziki is a dip/sauce that’s traditionally made with yogurt, cucumber and herbs like dill, mint or parsley. It has its origins in Mediterranean and Middle Eastern cooking. Most of the time I serve tzatziki as an appetizer or snack with some pita bread and veggies, but it’s also a great addition to a nourish bowl or salad.
What kind of cucumber should I use?
I like to use long english cucumbers because they have thin, edible skins and don’t tend to have fully developed seeds. That way there’s no need to peel or deseed the cucumber! If you use a cucumber with seeds and a thick skin, you may want to remove them before grating.
Do I need to strain the cucumber?
Short answer? Yes. Long answer: no you don’t NEED to, but if you don’t, you’ll end up with a lot more liquid in the tzatziki that will release over time, separating from the mixture. I would recommend taking the little bit of extra time to strain. If you do decide that straining is not for you, skip out on salting the cucumber.
Do I need to salt the cucumber?
Yes, if you are going to be straining you cucumber, the salt is what draws out the moisture from the cucumber. Much of that salt will be washed away when you strain out the liquid from the cucumber.
A note about silken tofu:
I have noticed that tofu firmness can vary quite a lot by brand. If you’re using a silken tofu that has more moisture, you may want to strain it or add more cashews to keep the creamy sauce thick. If you have a drier silken tofu, you can add in extra liquid (nut milk, water, lemon juice). Adjust to suit your taste and tofu firmness!
This dairy-free take on tzatziki is tangy, refreshing, creamy, and super delicious! Serve it at a party with some pita bread and veggies - it won't disappoint.
- 1.5 cup long English cucumber (grated)
- 1/4 cup fresh dill (finely chopped)
Cashew + tofu "yogurt"
- 1/2 cup cashews (soaked, if you don't have a high speed blender)
- 1/2 cup silken tofu
- 1/4 cup lemon juice
- 2 cloves garlic
- 1/2 tsp salt
Sprinkle a pinch or two of salt on your grated cucumber and mix up. Leave it sitting to draw out excess moisture for 10-20 minutes while you prepare the rest of the recipe.
In a blender, add all the "yogurt" ingredients and blend until the mixture is fully smooth and creamy. (See note above on silken tofu and texture.)
After your cucumber has sat with the salt, squeeze out the excess liquid. I usually use my hands, but you can also use a sieve, nut milk bag, or clean dish towel to squeeze.
Add drained cucumber, finely chopped dill, and creamy "yogurt" to a bowl and stir together.
Ideally, let the tzatziki sit in the fridge for at least an hour before serving. However, it is ready to eat once combined!
*If possible, I would recommend making this recipe the day before, or at least a few hours before serving. This really helps the flavours develop and mingle. However, if you don't have time, it will still be delicious!
I am a huge fan of dips, and tzatziki is one of my faves. It’s so refreshing and tangy. If you’re into dips as much as I am, be sure to check out my plant-based pea pesto recipe.
If you make this recipe, be sure to tag me on Instagram! I’d love to see.