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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.
Course Sauce
Cuisine American-inspired, Vegan
Keyword Cashew tzatziki, Vegan tzatziki
Prep Time 13 minutes
Make cashew sour cream 10 minutes
Total Time 23 minutes
Servings 6 Servings
Calories 92kcal


  • 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


  • 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.



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.


Serving: 1Serving (⅙ of recipe) | Calories: 92kcal | Carbohydrates: 5g | Fat: 9g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 231mg | Potassium: 44mg | Fiber: 3g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 61mg