Vegan Tzatziki Recipe
Greek · Condiment · 15 min total
A creamy, tangy vegan twist on the classic Greek sauce, made with cashews and coconut yogurt. Perfect as a dip or sauce for gyros, falafel, or veggies.
15
min prep
min prep
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 1/2 cup unsweetened coconut yogurt
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated cucumber, squeezed dry
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
Instructions
- Drain and rinse the soaked cashews. Place them in a high-speed blender with coconut yogurt, lemon juice, apple cider vinegar, garlic, salt, and pepper. Blend until smooth and creamy, scraping down sides as needed.
- Transfer the mixture to a bowl. Fold in the grated cucumber, dill, and mint until well combined.
- Taste and adjust seasoning with more salt, lemon juice, or herbs as desired.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Tips
- For a thinner consistency, add a tablespoon of water or extra yogurt.
- Store in an airtight container in the fridge for up to 5 days.
- Use a nut milk bag or cheesecloth to squeeze excess moisture from the cucumber.
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