Vegan Tzatziki Sauce is a creation that came from a love of this Greek sauce to fit my clean, plant-based lifestyle. You can use this sauce for dipping veggies on a vegetable platter, in Greek salad to replace the Feta Cheese, buddha bowls, tabbouleh, or in any other meal where you want to replace a dairy-based yogurt sauce.
This sauce is PERFECT for my Middle Eastern Falafels recipe. If you want to create a Middle Eastern or Greek Mezzeh Platter, this sauce is a must along with hummus, babaganoush, and other sauces.
Vegan Tzatziki Sauce
Vegan Tzatziki Sauce is a creation that came from a love of this Greek sauce to fit my clean, plant-based lifestyle.
Ingredients
- ¾ cup cashews, soaked
- ½ cup zucchini
- 1 cup cucumber grated with skin on
- 2 cloves garlic crushed
- ¼ cup dill
- 1 tsp dried mint
- ½ lemon juiced
- ¼ tsp black pepper
- Olive oil (optional)
- Sea Salt to taste
Instructions
- Soak the cashews for 20 m at a minimum.
- It is ok to soak for longer as well.
- Once done, drain the soak water.
- Add cashews to the blender with the zucchini.
- Also add the lemon juice, garlic, black pepper, and a little water enough to blend.
- Once thoroughly blended (for about 60 seconds in a Vitamix blender), pour the mixture into a bowl.
- Add the grated cucumber, mint, and dill.
- To serve, garnish with cucumber slices, and a slight drizzle of olive oil (this is optional, avoid if you don't use oil).
- Serve Vegan Tzatziki Sauce with my Jackfruit Kebabs or the BBQ Maple Chaat Vegetable Skewers.
- This is a recipe that can be made with my homemade coconut yogurt recipe.
- Replace the cashews and zucchini with 1 cup of coconut yogurt
Tried this recipe?Leave a comment!
4 thoughts on “Vegan Tzatziki Sauce”
Hi Muneeza
I’ve just tried your recipe with the coconut version. First i was a bit surprised by the look of it and a bit disappointed i must say. But then…miracle happened. I tasted it, poured generously over a baked potato and oh my, it was absolutely divine. Thank you very much. This recipe is going to make happy people in my kitchen.
With love
Agnès
So glad you enjoyed it, Agnès! The cashew version is definitely the standard recipe, but I LOVE the flavor of the coconut too! Hope your family loves it! – Muneeza
Hi Muneeza
Would you use your h/m non fermented coconut yogurt instead of the chickpeas?
Kay, I have honestly been trying to understand your question. Are you asking whether I would use the homemade non fermented yoghurt instead of chickpeas? If so, in which dish? The vegan tzatziki sauce does not have any chickpeas in it!