If you love the classic flavors of tzatziki but are looking for a vegan and dairy-free version, look no further! This cashew-based vegan tzatziki is the perfect solution for your dip cravings. Packed with fresh cucumber and dill, this light and creamy dip will leave you feeling satisfied and refreshed.
Even non-vegans will be fooled by its delicious taste! With just a few simple ingredients, you can whip up this Mediterranean-inspired dip in no time. Try it out for yourself and see why it's a long-time favorite.
What’s In Vegan Tzatziki?
Cashews are versatile nut that can be transformed into a creamy and dairy-like texture, making them a staple ingredient in many vegan recipes. And in this vegan tzatziki recipe, I am advantage of their creamy texture by using them as a substitute for Greek yogurt. But don't worry, it won't taste like a nutty mess. Instead, it tastes just like traditional tzatziki, only lighter and fresher.
- To create this delicious vegan tzatziki, you will need raw cashews, water, lemon juice, cucumber, garlic, dill, and salt.
- Blend the cashews with water, lemon juice, garlic, and salt until it becomes creamy, then add in the grated cucumber and chopped dill.
- And that’s it. You have a refreshing and delicious tzatziki that everyone will love, even non-vegans.
Vegan Tzatziki Couldn’t Be Any Easier To Make
Making vegan tzatziki is a breeze and requires minimal equipment. You'll need a blender, sieve, and a little bit of patience to let the flavors meld. Here's how to do it:
- To make sure your raw cashews mix nicely, soak them overnight. The next day, drain and thoroughly rinse them.
- Put the soaked cashews, water, lemon juice, and garlic in a blender. Until the mixture is creamy and smooth, blend for 1-2 minutes.
- To drain out extra liquid, put the chopped cucumber in a fine mesh sieve or nut milk bag.
- Stir together the cashew mixture, cucumber that has been drained, dill, and salt in a mixing bowl.
- Before serving, let the mixture rest in the refrigerator for approximately 30 minutes to let the flavors to mingle.
Ways To Use This Dip
As someone who loves fresh and easy snacks, this dip is a game-changer for me. I can use it for just about anything and any meal!
- For instance, as an appetizer, I love spreading it onto my falafel flatbread or serving it with tabbouleh.
- As a snack, I enjoy dipping it with fresh veggies, seed crackers, plantain chips, or cassava flour tortilla chips.
- And for my main meal, I like drizzling it on falafels, Buddha bowls, or roasted vegetables like broccoli. The versatility of this dip makes it a staple in my kitchen!
Storing and Make Ahead Options
For the ultimate creamy and refreshing taste, make sure to let the vegan tzatziki dip chill in the fridge for at least 30 minutes to an hour before serving. This will allow the dip to cool down after blending and also give ample time for the flavors to come together and enhance the overall taste. In case you have any leftovers, simply store them in an airtight container and refrigerate for up to 3-4 days.
This way, you can always have some on hand to use as a dip, spread, or sauce for your favorite meals and snacks. Just give it a good stir before using it again, and it will be as good as new! Remember, this vegan tzatziki is perfect for adding a deliciously tangy and herbaceous flavor to your meals while still keeping them light and healthy.
The traditional Greek dip's dairy-free equivalent is this recipe for vegan tzatziki. This dip, which is made with raw cashews, fresh cucumber, dill, garlic, and lemon juice, is a nutritious and delectable snack that can be used in a variety of ways. You can quickly prepare a batch using the easy methods and supplies required.
How long can I store this dip in the fridge?
You can store the dip in an airtight container for up to 3-4 days in the fridge.
Can I freeze this dip?
It's not recommended to freeze this dip as the texture may change after thawing.
Can I substitute other herbs for dill?
Yes, you can use other herbs like parsley, mint, or cilantro for a different flavor profile.
Can I use this dip as a salad dressing?
Yes, you can use this dip as a salad dressing by thinning it out with a little water or lemon juice.
VEGAN TZATZIKI RECIPE
- 1 cup raw cashews, soaked 4-6 hours (or overnight)
- ½ cup water
- ¼ cup fresh lemon juice
- ½ medium cucumber, peeled and shredded
- 1 clove garlic
- 2 tablespoon fresh dill, chopped
- ½ teaspoon sea salt
- Soak your cashews overnight. Then drain and thoroughly rinse them.
- Blend the cashews, water, lemon juice and garlic in a high-powered blender for 1-2 minutes, or until creamy.
- Place the shredded cucumber in a fine mesh sieve over a bowl and press down to remove excess liquid. Alternatively, you could use a nut milk bag to sqeeze out the liquid.
- Pour the cashew mixture into a mixing bowl. Add the drained cucumber, dill and salt, then stir together to combine.
- Chill for 30 minutes before serving.
- Note that the mixture will thicken a bit after it’s fully cooled.
- These are the raw cashews I buy in bulk for all of my vegan sauce recipes.