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Home > Vegan Recipes

Vegan Tzatziki Recipe with Cashew Sour Cream, Cucumber and Dill Sauce

8/11/20 by Nicole Stevens | Leave a Comment

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5 from 4 votes. Leave your review!

This vegan tzatziki recipe is packed with delicious and traditional flavors. Start with a base of vegan cashew sour cream, then add plenty of fresh cucumber and dill for the ultimate sauce!

Skill: Easy | Time: 23 min | Servings: 6

Vegan tzatziki sauce in glass jar on wooden board surrounded with pita bread triangles, cucumber slices, cherry tomatoes, lemon and dill

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Cashew Tzatziki Sauce Recipe

This plant-based tzatziki recipe uses vegan sour cream made from cashews as its base.

Cashews create a rich, creamy and delicious sour cream which is the ideal base for vegan tzatziki! There’s also some tofu in the sour cream which adds extra plant-based protein and nutrients.

Cashew tzatziki is simple to make, but you can also use store bought vegan sour cream as the base for this recipe. The cashew base makes for a thick and delicious tzatziki. It’s best to start off with a really thick sour cream since tzatziki adds cucumber, which has a high water content and will thin your sauce.

Glass bowl of cashew tzatziki sauce with marble spoon in it; bowl on wooden board surrounded with cucumber slices, halved cherry tomatoes, pita bread triangles, fresh dill and half a lemon

Vegan yogurt substitutes can also work as the base for this recipe. If you chose this option, make sure to buy an unsweetened yogurt and ideally one that is thick. If it’s too thin, the tzatziki will be runny.

Metal spoon holding up scoop of plant based tzatziki sauce above blurred background of jar of tzatziki on wooden board with vegetables and bread around it

Vegan Cucumber Dill Sauce: How to Serve

There are countless ways to serve this tasty vegan cucumber dill sauce. It’s ideal to use on a vegan gyro, but some other fun ideas include:

  • As a dip for pita bread or pita chips
  • In a falafel wrap
  • As a dip for veggies
  • An alternative sauce in a vegan donair wrap
  • Dipping in some vegan crab cakes
  • As a dip for barbecued jackfruit seitan (trust me, this is an amazing combo!)

The flavor combination of cucumber and dill is amazing and pairs so well with a variety of foods!

Jar of vegan cucumber dill sauce on marble background with row of cucumber slices to the right and half a lemon with a sprig of fresh dill to the left

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Close up of an overflowing jar of tzatziki sauce garnished with fresh dill.

Vegan Tzatziki Sauce (Cashew Base)

Enjoy a simply delicious vegan tzatziki made from cashew sour cream, cucumber and fresh dill.
5 from 4 votes. Leave your review!
Prevent your screen from going dark
Prep Time 13 mins
Make cashew sour cream 10 mins
Total Time 23 mins
Servings 6 Servings
Calories 92 kcal
Cuisine American-inspired, Vegan

Equipment

  • Food processor
  • Cutting board
  • Knife

Ingredients
  

  • 1 cup vegan sour cream (homemade or store-bought)
  • 1 cup cucumber , finely minced
  • 2 tablespoon fresh dill , minced
  • 1 tablespoon olive oil
  • ½ tablespoon lemon juice
  • 1 clove garlic , minced
  • ½ teaspoon dry oregano
  • ½ teaspoon onion powder
  • ½ teaspoon salt
Prevent your screen from going dark

Instructions

  • If needed, prepare a batch of homemade vegan cashew sour cream.
    1 cup vegan sour cream
  • Mince the cucumber as finely as you can. Place it into a mesh strainer and use the back of a spoon to press out excess water. Keep going until there isn’t any water dripping from the cucumber as you press.
    1 cup cucumber
  • Stir the drained cucumber into the sour cream along with remaining ingredients.
    2 tablespoon fresh dill, 1 tablespoon olive oil, ½ tablespoon lemon juice, 1 clove garlic, ½ teaspoon dry oregano, ½ teaspoon onion powder, ½ teaspoon salt
  • Chill in the fridge for 30 minutes before serving (if possible).
  • Keeps in an airtight container/ jar for up to a week in the fridge.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 92 kcalCarbohydrates: 5 gFat: 9 gSaturated Fat: 2 gMonounsaturated Fat: 2 gSodium: 231 mgPotassium: 44 mgFiber: 3 gVitamin A: 40 IUVitamin C: 2 mgCalcium: 61 mg
Tried this recipe?Let us know how it was!

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Filed Under: Vegan and Gluten Free Recipes, Vegan Recipes Tagged With: 10-ingredients or less, 30-minutes or less, Cucumber, Dill, Easy, Garlic, Gluten free, Grain free, Greek-inspired, Lemon, Mediterranean-inspired, Nuts and seeds, Olive oil, Onion powder, Oregano, Plant-based protein, Sauces, Vegan sour cream

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science. As a trusted source of nutrition information, she educates others about vegan diets and how to thrive as a vegan.

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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