Who knew making your own dairy-free tzatziki sauce could be so simple? This creamy vegan tzatziki captures the classic flavor with fresh dill, grated cucumber and bright garlic for an authentic-tasting condiment without dairy.
This easy dairy-free tzatziki is a versatile staple: spoon it onto vegan shawarma, falafel, roasted eggplant, grain-free tabbouleh or any Mediterranean-inspired bowl or wrap.
Why I love this dairy-free tzatziki
- Made from a handful of whole-food ingredients, it tastes very similar to traditional tzatziki without dairy.
- Cashew cream is quick to make when you keep raw cashews on hand, making this recipe easy and reliable.
- Simple enough to prepare regularly so you always have a bright, flavorful sauce ready for Mediterranean dishes.
- Fresh, vibrant flavor from lemon, dill and cucumber.
- Non-dairy tzatziki is pareve and suitable for Passover when using kosher ingredients.
- My favorite way to enjoy it is as a sauce in a veggie-packed wrap with sprouts.
Looking for more healthy Passover recipes? Search your favorite kosher-for-Passover and vegetarian or vegan options to complement this dairy-free tzatziki.
Ingredients and substitutions
- Cashews: Use soaked raw cashews to make a smooth cream. If you prefer, plain dairy-free yogurt, vegan sour cream, coconut yogurt or silken tofu can replace the cashews and water for a different texture.
- Cucumber: Persian or English cucumbers work best because they have fewer seeds and a tender skin—no peeling required.
- Apple cider vinegar: White wine or red wine vinegar are fine substitutes.
- Fresh dill: Fresh herbs give the sauce color and brightness; mint, parsley or oregano can be used instead if desired.
- Garlic: Fresh garlic is ideal; garlic powder can be used in a pinch.
- Lemon: Zest and juice add fresh citrus brightness and help replicate the tang of Greek yogurt.
- Salt and black pepper to taste.
How to make it
Cover cashews with cold water and soak 2–4 hours, or pour boiling water over them and soak 30 minutes for a faster option. Drain and rinse before using.
Grate the cucumber on the large side of a box grater—no peeling necessary. Measure the grated cucumber and place it on a clean kitchen towel or several paper towels.
Gather the towel and squeeze the grated cucumber over the sink to remove as much liquid as possible. This prevents the tzatziki from becoming watery.
Add drained cashews, grated cucumber, lemon juice and zest, apple cider vinegar, fresh dill, grated garlic, salt and pepper to a blender or food processor.
Process until smooth, scraping down the sides as needed. Add water, 1 tablespoon at a time, pulsing until you reach a thick, creamy consistency similar to Greek yogurt. Avoid over-thinning; aim for a scoopable sauce.
Debra’s pro tips
- Zest and juice the lemon directly over the blender or food processor to capture every bit of flavor and keep cleanup minimal.
- Use a high-speed blender for the smoothest, creamiest texture.
- For a Passover variation, add a bit of freshly grated horseradish for a spicy lift.
- This tzatziki makes a perfect wrap spread or dip alongside vegetables and pita. Add cauliflower hummus for an extra-special spread.
- Always taste and adjust seasoning—add a pinch more salt or a splash more vinegar or lemon if you want more brightness.
- If you prefer convenience, plain vegan yogurt can replace the cashew base, but making it from soaked cashews gives a cleaner, whole-food result.
Storage and serving suggestions
- Store: Keep tzatziki in an airtight container in the refrigerator for up to one week.
- Freeze: Freezing is not recommended because thawing changes the texture.
- Serve: Use it with baked falafel, vegan gyros, roasted eggplant, on a mezze platter, drizzled over roasted vegetables, or as a fresh dip for raw veggies and pita.
More vegan sauce recipes
- Green Tahini Sauce
- Homemade Red Enchilada Sauce
- Dairy-free Avocado Lime Dressing
- Chipotle Salad Dressing
If you make this tzatziki, consider rating the recipe and sharing a photo—food photos and feedback help creators continue to share recipes you love.
📖 Recipe
Dairy-free Tzatziki
Equipment
- Food processor or high-speed blender
- Box grater or microplane
- Clean kitchen towel or paper towels
Ingredients
- ½ cup raw cashews, soaked in boiling water 30 minutes (or soak 2–4 hours in cold water)
- ¾ cup Persian cucumber, shredded and well drained
- 1 lemon, zested and juiced (about 2–3 Tbsp juice)
- 1½ tsp apple cider vinegar
- 2 cloves garlic, grated
- 2 Tbsp fresh dill
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ cup water, plus more as needed for consistency
Instructions
- Pour boiling water over cashews and let sit at least 30 minutes. Drain, rinse and drain again.
- Grate the cucumber on the large side of a box grater. Measure ¾ cup, then place the grated cucumber on a clean towel and squeeze out as much liquid as possible.
- Add drained cashews, shredded cucumber, apple cider vinegar, dill, salt and pepper to the food processor. Zest and juice the lemon directly over the bowl and add grated garlic.
- Process until smooth. Add water 1 tablespoon at a time, pulsing until you reach the desired thick, creamy consistency.
- Transfer to a bowl and garnish with additional dill, a drizzle of olive oil or red pepper flakes if desired. Serve chilled or at room temperature.
Notes
Cashews: Soak in boiling water for a minimum of 30 minutes, or up to overnight. If soaking more than a few hours, refrigerate the soaking container.
You can substitute plain dairy-free yogurt for the cashew base, apple cider vinegar and water, but homemade cashew cream yields a clean, whole-food flavor.
Lemon: Aim for about 2–3 tablespoons of fresh lemon juice for balanced brightness.
Nutrition
Calories: 99 kcal • Carbohydrates: 6 g • Protein: 3 g • Fat: 8 g • Sodium: 149 mg • Fiber: 1 g
Note
Nutrition estimates are approximate. For the most accurate results, calculate nutrition using the exact ingredients you use.