Vegan Tzatziki Sauce Recipe (3 ways!)
Servings: 4 servings
Ingredients
- ½ cup Vegenaise (cashew cream or non-dairy yogurt)
- 1 teaspoon apple cider vinegar
- 1 - 1 ½ tablespoons lemon juice (to taste)
- 1-2 cloves garlic, minced
- 1-2 Persian or mini cucumber
- 2 tablespoons fresh dill, chopped
- sea salt, to taste
- coarse black pepper, to taste
Optional Add Ins
- ½ teaspoon onion granules (or powder)
- 1 tablespoon fresh curly parsley, minced
- 1 teaspoon olive oil
Instructions
Instructions for the Mayo or Yogurt Base
- Deseed the cucumber and peel (if required). Dice or grate the cucumber. Wrap the cucumber in a paper towel or kitchen towel - squeeze excess liquid. Set aside.
- Peel and mince the garlic (1 or 2 cloves depending on the size and how garlicky you like your tzatziki). Chop the dill (and parsley if using).
- Whisk all ingredients together in a small bowl (including any optional ingredients). Taste and adjust seasonings as desired.
- Store in an airtight container or jar in the refrigerator for 4-5 days.
Instructions for the Cashew Base Option
- Add ½ cup raw cashews, 2 tablespoons of water, apple cider vinegar, lemon juice, and garlic cloves to a high speed blender. Blend until smooth and silky.
- Transfer the cashew sauce to a bowl, add the prepared cucumber, chopped dill, salt, pepper (onion granules and parsley if using), and whisk together. Taste and adjust seasoning to your personal preference.
- Pro Tip: because the cashews have a natural sweetness, I typically use apple cider vinegar and/or white vinegar in place of lemon juice. And an extra pinch of salt.
- Store in an airtight container or jar in the refrigerator for 4-5 days. Tzatziki sauce thickens as it chills.
Notes
Dairy-free mayonnaise: I love Vegenaise but any vegan mayo will work.
Cashew cream or yogurt base: Sub in an equal amount of thick cashew cream or Greek style non-dairy yogurt for the Vegenaise.
Cucumbers: I use the mini or Persian cucumbers they are the perfect size for this tzatziki sauce, have thin skin (leave the peel on) and a low seed content. Add more cucumbers for a chunkier sauce OR less for a smoother texture.
Garlic: Add more or less garlic to taste. I use 1 large garlic clove or 2 small.
Lemon juice: Use freshly squeeze lemons, white or apple cider vinegar for the tanginess.
Dill: Fresh is best, but use dry dill in a pinch. If using dry, start with 1 teaspoon, stir together, taste and adjust to your preference.
Storage: Keep refrigerated in a jar for up to 5 days.