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Vegan Tzatziki

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Vegan Tzatziki is perfect in a Gyro, or as a dip with some veggies and pita bread, or you can just eat it with a spoon like I’ve been doing! It’s so fresh, zippy and delicious it’s hard not to!

I honestly need to make more Greek food! It’s so ridiculously flavorful and this Tzatziki is a perfect example of that. I originally made this to pair with my Vegan Gyro recipe, but now that I’ve finally made some at home that I truly love it’ll be hard to settle for store-bought. Yes I think this is even better than Trader Joe’s Vegan Tzatziki! It’s perfect for parties and potlucks, or maybe just a Tuesday night!

A big reason why I enjoyed this version so much is because I switched up how I prepared the cucumbers. I would usually grate them, and even after salting them to draw out the moisture, I just wasn’t crazy about the texture. So I tried scooping out the guts and dicing them up, and that seems to have fixed the texture problem for me!

Obviously if you like that texture, by all means, go for it! But if you’re like me, then I recommend making it chunky!

For this Tzatziki, I’m providing 2 different bases. You can either use your favorite unsweetened vegan yogurt, or make a quick cashew cream. I prefer the cashew cream as it’s thicker, but go for whatever route you prefer.

Ingredients

  • Cashews Cream – A simple cashew cream made tangy with some Lactic Acid. You can try subbing lemon juice or vinegar, but as I often say, Lactic Acid just gets a superior tang.
  • Vegan Yogurt – You can try unsweetened vegan yogurt, but in my experience, the cashew is much thicker and better! Unless you want it thinner and more like a dressing than a dip, cashews are the winner in my book!
  • Cucumber – I’ve tried this with grated cucumber and I like the diced version a lot more. Not only do we reduce the water content in the cucumbers by scooping out the guts, but I prefer the chunky texture too.
  • Herbs and Acid – The rest of the ingredients can be adjusted to your taste. There’s fresh garlic, dill and then some olive oil and lemon!

how long is vegan Tzatziki good for?

This vegan tzatziki will last about 3-5 days, though I always eat it before then! This recipe will get you about 15 oz. worth.

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Vegan Tzatziki

Thee Burger Dude
4.84 from 6 votes

Ingredients
  

Cashew Cream

  • 1 1/2 cups raw cashews
  • 1 cup unsweetened plant milk
  • 1-2 tsp lactic acid

Vegan Tzatziki

  • 2 cups vegan yogurt unsweetened OR all of the Cashew Cream from above recipe.
  • 1/2 a medium cucumber
  • 3-4 garlic cloves minced
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh chopped dill
  • Salt and pepper to taste

Instructions
 

Cashew Cream

  • Cover the cashews in boiling water for 15 minutes. Then add them along with the plant milk and lactic acid to a high speed blender and blend until smooth. Taste and adjust for lactic acid.

Vegan Tzatziki

  • To prepare the cucumber, slice it in half lengthwise. Scoop out the seeds and guts with a spoon. Then dice the cucumber into 1/4" cubes. Add them to a bowl and sprinkle with a pinch of salt to draw out excess moisture for about 10 – 15 minutes. Drain them, and then gently press as much liquid out of them as you can using a paper towel, cheese cloth or fine mesh strainer. You won't get much since we scooped out the guts, but the less liquid the better. You should end up with about 1/2 cup (100g) of diced cucumber.
  • After that, literally just add the cucumber to a bowl with all the other ingredients. If you're using vegan yogurt add that, if you're using the cashew cream instead, add all of that. Taste and adjust for final seasoning and let it chill in the fridge for at least 30 minutes to let the flavors develop.
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