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!
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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.
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.
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!
However you use this delicious vegan tzatziki sauce, I hope you enjoy! If you make this recipe and share on social media, tag me @lettucevegout because I’d love to see your creations!
Vegan Tzatziki Sauce made with Cashew Sour Cream, Cucumber and Dill
- Food processor
- Cutting Board
- If needed, prepare a batch of homemade vegan cashew 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.
- Stir the drained cucumber into the sour cream along with remaining ingredients.
- Let chill in the fridge for 30 minutes before serving (if possible).
- Keeps in an air tight container/ jar for up to a week in the fridge.