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.
Ingredients
- 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
Instructions
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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.
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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.)
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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.
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Add drained cucumber, finely chopped dill, and creamy "yogurt" to a bowl and stir together.
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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!