Vegan Tzatziki
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 I originally made this to pair with my Vegan Gyro recipe, but now that I’ve finally made some at home that I truly love it’ll be hard to settle for store-bought.
For this Tzatziki, I’m providing 2 different bases. You can either use your favorite unsweetened vegan yogurt, or make a quick Cashew Cream or Tofu Cream.
You can also add 1/4 cup Vegan Cream Cheese with the Yogurt to make it a little thicker.
When I first made this years ago, the Vegan Yogurt available wasn’t as good and thick as it is today. Nowadays I do like the Forager brand, they even have a Greek Yogurt now (this isn’t sponsored, just a recommendation).
That said, use whatever you like as the base, Cashew Cream or Tofu Cream, Vegan Yogurt and maybe some Vegan Cream Cheese!
Ingredients
- Cashew Cream or Tofu Cream – A simple cashew cream or Tofu Cream will work!
- Vegan Yogurt – Unsweetened and Greek Style if possible!
- 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 to make Vegan Tzatziki
To make the cashew cream, simply cover the cashews in boiling water for 10 minutes. Then drain, and add them to a high speed blender with some plant milk, lactic acid and seasonings.
Dice up all your veggies. For the cucumber, scoop out the guts and seeds of cucumber, then dice it up.
Then simply add everything to a bowl and mix to combine. Season to taste!
Storage
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.
It’s great on Souvlaki!
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Vegan Tzatziki
Ingredients
Vegan Tzatziki
- 2 cups Unsweetened Vegan Yogurt (or all of the Cashew Cream, recipe below)
- 3/4 cup Diced Cucumber
- 3-4 Garlic Cloves (minced)
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 2 Tbsp Chopped Fresh Dill
- Salt & Pepper to taste
- 1/4 cup Softened Vegan Cream Cheese (optional for extra thickness)
Cashew Cream (See Notes)
- 1 1/2 cups Raw Cashews
- 1 cup Plant Milk (unsweetened)
- 1-2 tsp Lactic Acid (or Lemon Juice to taste)
Instructions
Cashew Cream
- If you are using Cashew Cream instead of Vegan Yogurt, 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 / lemon juice.
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.
- 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.You can also add about 1/4 cup of Vegan Cream Cheese for extra thickness too!
