Creamy Vegan Tzatziki
This vegan tzatziki sauce is rich, creamy and full of flavor! Easy to make from just a few ingredients, and perfect for everything from dipping veggies to slathering on sandwiches.
Servings: 6
Calories: 102kcal
Equipment
- 1 Food processor or blender
Ingredients
- ½ cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- ½ cup water
- 2 garlic cloves
- 1 (5.3 ounce or 150 gram) container unflavored and unsweetened vegan yogurt
- ½ medium cucumber, seeded and finely diced
- 2 tablespoons lemon juice
- ¼ cup chopped fresh dill
- ½ teaspoon salt, plus more to taste
- Black pepper, to taste
- Olive oil, for drizzling (optional)
Instructions
- Place the cashews, water, garlic, and yogurt into a blender or the bowl of a food processor fitted with an s-blade. (Note 1)
- Blend everything until smooth.
- Transfer the mixture to a medium bowl and stir in the cucumber, lemon, dill, and ½ teaspoon of salt.
- Taste-test the mixture and adjust any seasonings to suit your taste. Season the mixture with black pepper to taste.
- Optionally, drizzle your tzatziki with some olive oil before serving.
- Serve immediately or chill for later.
Notes
- If your blending device isn't high-powered (like a Vitamix or BlendTec, for example), try blending the cashews, water, and garlic first, to a paste, then blending in the yogurt.
- Recipe makes about 1 ½ cups of vegan tzatziki.
- Nutritional information does not include olive oil.
Nutrition
Serving: 0.25cups (⅙ of recipe) | Calories: 102kcal | Carbohydrates: 9.9g | Protein: 3.4g | Fat: 6.1g | Saturated Fat: 1.2g | Sodium: 207mg | Potassium: 178mg | Fiber: 0.9g | Sugar: 3.1g | Calcium: 114mg | Iron: 2mg