Vegan Tzatziki: A Delicious & Creamy Greek Dip

Ingredients

  • 1 cup raw cashews, soaked overnight
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1-2 cloves garlic, minced
  • 1/2 cucumber, seeds removed and finely diced
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Steps and instructions

  1. Drain the cashews that have been soaking overnight.
  2. In a blender, combine the soaked cashews, water, lemon juice, olive oil, and minced garlic. Blend until smooth.
  3. Transfer the mixture to a bowl.
  4. Add the finely diced cucumber and fresh dill to the bowl. Stir well to combine.
  5. Season with salt and pepper to taste.
  6. Place the bowl in the refrigerator and allow it to chill for at least 1 hour before serving.

Tools for making

  • Blender - Needed to blend the cashews and other ingredients into a smooth mixture.
  • Bowl - Used to transfer and mix the cashew mixture with cucumber and dill.
  • Knife - Required to mince the garlic and dice the cucumber.
  • Cutting board - Used as a surface for chopping and dicing ingredients.
  • Measuring cups - Necessary to accurately measure the cashews, water, lemon juice, and olive oil.
  • Measuring spoons - Used to measure the minced garlic, fresh dill, and salt and pepper.
  • Refrigerator - Needed to chill the tzatziki for at least 1 hour before serving.

Recipe variations

  • Use almonds or sunflower seeds instead of cashews for a nut-free version.
  • Replace the cucumber with finely diced zucchini for a different twist.
  • Add a pinch of cayenne pepper or paprika for a spicy kick.
  • Experiment with different fresh herbs such as mint or parsley instead of dill.
  • Add a teaspoon of dried herbs like oregano or thyme for added flavor.
  • Squeeze in some fresh lime juice instead of lemon juice for a tangy variation.
  • For a creamier texture, add a tablespoon of tahini or coconut cream.
  • Grate some lemon zest into the tzatziki for a brighter citrus flavor.
  • If you prefer a thicker consistency, strain the shredded cucumber to remove excess moisture.
  • For a smoky flavor, add a dash of liquid smoke or smoked paprika.

Recipe overview

This Vegan Tzatziki recipe is a delightful, dairy-free alternative to the classic Greek sauce. Made primarily with raw cashews, fresh cucumber, and dill, this creamy, tangy sauce presents an array of flavors that are sure to impress. Its lightness makes it perfect for warm days and it can be paired with a variety of dishes. This recipe is not only easy and quick to prepare, but it also requires minimal ingredients. Whether you're a seasoned vegan, lactose-intolerant, or simply looking for a healthier alternative, this tzatziki sauce is the perfect choice. After blending the ingredients together and allowing it to chill, you'll have a refreshing and satisfying topping or dip ready to enjoy.

Common questions

  1. Can I use any other nuts instead of cashews? Yes, you can use blanched almonds or macadamia nuts as an alternative to cashews.
  2. Is it necessary to soak the cashews overnight? Yes, soaking the cashews overnight helps soften them and makes them easier to blend into a creamy consistency.
  3. Can I use dried dill instead of fresh dill? Fresh dill is recommended for the best flavor, but you can use dried dill if fresh is not available. Use about half the amount of dried dill compared to fresh.
  4. How long can I store the tzatziki in the refrigerator? The tzatziki can be stored in an airtight container in the refrigerator for up to 5 days.
  5. Can I make the tzatziki in advance? Yes, the flavors tend to develop and improve if you make the tzatziki a few hours or even a day in advance. Just make sure to keep it refrigerated until ready to serve.
  6. Can I freeze the tzatziki? It is not recommended to freeze tzatziki as the texture and consistency may change upon thawing.

Serving dishes and utensils

  • Blender - A blender is needed to blend the soaked cashews, water, lemon juice, olive oil, and minced garlic into a smooth mixture.
  • Bowl - A bowl is needed to transfer the blended cashew mixture and mix it with the diced cucumber and fresh dill.
  • Spoon - A spoon is helpful for stirring the ingredients together in the bowl.
  • Knife - A knife is necessary for mincing the garlic, removing the seeds from the cucumber, and finely dicing it.

Origin stories

Tzatziki, the refreshing cucumber and yogurt sauce that's become a global culinary sensation, has its roots in the sun-drenched lands of the Middle East and Southeast Europe. Its journey to our plates began with the Ottoman Empire, where similar dishes were enjoyed, and it was then spread across the regions under their rule. Over time, every region adapted the recipe to their own tastes, but the Greek version, known as tzatziki, has become the most globally recognized. This vegan version replaces the traditional yogurt with cashews, offering a dairy-free alternative that carries with it the same refreshing flavor and cooling effect, making it a beloved addition to spicy meals.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.