Vegan Tztatziki

Creamy, greek inspired, plant-based sauce.

Vegan Tzatziki

Tzatziki is one of those magical sauces that go with everything. Pair it with falafels, pita, kabab or even with some chips as you watch TV. It is and always has been one of my favorite dishes. Unfortunately, once you go vegan, the supermarket-bought sauce isn’t an option anymore and thus begins the search for vegan tzatziki.

Not in Stores

Vegan Tzatziki is a really hard product to find – I can usually only find it at a vegan specialty store. I’m not sure why this is, I guess vegan tzatziki isn’t mainstream yet.

The Secret Ingredient

Luckily, it is really easy to make! The secret ingredient is Cashews! This miracle nut can be soaked and blended to replace creamy dairy ingredients for a tonne of recipes – it can be the ‘cream’ in Banana Cream Pie, this recipe is great! It can be the ‘cheese’ in Strawberry cheesecake (try this recipe!). They can be used in smoothies and so much more. In this instance, we will use it to replace the yogurt to make our vegan tzatziki. 

Magic Cashews!

Soaking the cashews is a really important part of the process. This allows them to become soft and when blended, creamy. The longer you can soak your cashews the better – the minimum would be for 2 hours but if you can, let them soak overnight. Don’t let them soak for more than 16 hours to avoid them going off. 

With this vegan tzatziki, it is important to use fresh dill. Unlike the dried dill variety, fresh dill will give the tzatziki the tang that it requires. The rest is simple. Blend and serve!

Prep Time: 10 Minutes
Total time: 10 Minutes
Servings: 2 and a half cups of sauce.

Ingredients

  • 1 cup cucumber
  • 1 cup raw cashews soaked overnight
  • 3/4 cup water (add up to 1/4 more to thin out as desired)
  • 1 1/2 tablespoons fresh lemon juice
  • 3 cloves garlic , medium size
  • 1/2 teaspoon sea salt
  • pinch ground black pepper
  • 1 1/2 tablespoons fresh dill

Instructions

1. Grate cucumber and squeeze the excess juice out with a paper towel. Try to remove as much moisture as possible.
2. Aside from the cucumber and dill, blend all ingredients in a food processor or blender until smooth and creamy,
3. Add cucumber and lightly pulse until blended with cream sauce.
4. Refrigerate. The sauce will thicken the longer it’s in the fridge.
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Prep Time: 10 Minutes
Total time: 10 Minutes
Servings: 2 and a half cups of sauce.

Ingredients

  • 1 cup cucumber
  • 1 cup raw cashews soaked overnight
  • 3/4 cup water (add up to 1/4 more to thin out as desired)
  • 1 1/2 tablespoons fresh lemon juice
  • 3 cloves garlic , medium size
  • 1/2 teaspoon sea salt
  • pinch ground black pepper
  • 1 1/2 tablespoons fresh dill

Instructions

1. Grate cucumber and squeeze the excess juice out with a paper towel. Try to remove as much moisture as possible.
2. Aside from the cucumber and dill, blend all ingredients in a food processor or blender until smooth and creamy,
3. Add cucumber and lightly pulse until blended with cream sauce.
4. Refrigerate. The sauce will thicken the longer it’s in the fridge.
Print

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