Print Recipe
0 from 0 votes

Vegan Tzatziki Sauce

Course: Vegan
Cuisine: Greek
Author: Karissa @


  • 1 cucumber
  • 1 cup non-dairy plain yogurt
  • 1 cup soaked cashews*
  • 2 tablespoons lemon juice - about one large lemon's worth
  • 1 clove fresh garlic - quartered
  • 1/2 teaspoon salt
  • 1 tablespoon fresh dill


  • First, grate the cucumber and pat dry with a towel to remove excess moisture. This will prevent the sauce from being too runny.
  • Add the grated cucumber and the rest of the ingredients to a high-speed blender and blend until smooth. If the sauce is too thick, add a little more yogurt.
  • Store in a jar in the fridge.


* To soak cashews, place raw cashews in a bowl, cover with water, and let sit for at least 4 hours or overnight. Drain out the excess water and add to recipe.