Go Back

Vegan Tzatziki

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.

Course Appetizer, dip, sauce, Snack
Cuisine Greek, Mediterranean, Middle Eastern
Keyword dairy-free, dill, tzatziki, vegan
Prep Time 20 minutes
Servings 2 1/2 cups


  • 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


  1. 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.

  2. 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.)

  3. 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.

  4. Add drained cucumber, finely chopped dill, and creamy "yogurt" to a bowl and stir together.

  5. Ideally, let the tzatziki sit in the fridge for at least an hour before serving. However, it is ready to eat once combined!

Recipe Video

Recipe Notes

*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!