This Whole30 and vegan tzatziki sauce is out of this world with how creamy, fresh, and flavorful it is. It is made with raw cashews, fresh herbs, and lemon juice. The recipe is dairy free, Whole30, and completely vegan.
Why this vegan tzatziki sauce is so good
I think out of all of the sauces, dips, and dressings I’ve ever tried, tzatziki will always hold a special place in my heart.
It is a traditional cucumber and yogurt dip that I have turned into a dairy free, raw cashew based sauce/dip instead!
I am a huge Greek food lover and never pass on an opportunity to chow down on tzatziki whenever we are going out to eat at a Greek restaurant or getting Greek takeout, ha.
I wanted to create a sauce that could be enjoyed by those who weren’t able to consume dairy, and this rendition of that fabulous Greek staple is seriously the best. Here’s why:
- The sauce will keep up to 10 days in the refrigerator if it’s in an airtight container.
- Its versatility is awesome. I use it for dipping anything from veggies and meat to as a salad dressing or marinade.
- How refreshing, zesty, and satisfying it is. There are so many flavorful notes that build on top of one another.
- It is completely dairy free, Whole30 compliant, and vegan.
What goes inside this tzatziki sauce recipe?
- Raw cashews
- Filtered water
- Lemon juice
- Salt & pepper
- White vinegar
Anyone you feed this tzatziki sauce recipe to, I can pretty much guarantee will have no idea it’s dairy free and not the “real deal.”
I have fooled very many people over the years, and many have told me that it’s even better than authentic tzatziki.
Is there anything that can make me feel happier than hearing those words? Naaaah. 😉
Vegan tzatziki will most likely become a staple in your kitchen from the very first time you make it.
Sophie is obsessed with it, and she absolutely loves dipping all of the things into it during pretty much every meal, so long as I have it on hand.
Recipe questions and substitutions
Can I use roasted cashews?
Absolutely not. The recipe will not turn out that way.
What kind of cucumber do I need to use?
An English cucumber works well.
Can I prep any of the recipe beforehand?
Yes. Feel free to soak the cashews first and leave them overnight. You can also soak them for 2 hours in the boiling water, drain them, and store them in an airtight container in the refrigerator overnight.
How to make Whole30 and vegan tzatziki
Add cashews to a bowl and cover with boiling hot water. Let sit, uncovered, for 2 hours. Rinse with cold water and drain thoroughly.
Blend all of the ingredients (except cucumber and dill) together in a high-speed blender, scraping down the sides as necessary. You will want it to be thick and creamy throughout.
Add cucumber: blend until incorporated.
Stir in fresh dill. Taste for additional salt and pepper seasonings. Transfer to the refrigerator to thicken up more. If you have time to let it sit overnight, that’s best!
Store in an airtight container in the refrigerator for up to 7-10 days.
What can I serve this vegan tzatziki sauce with?
Gosh, this sauce/dip is delicious with so many things. Here is what I have tried it with so far:
- My Greek lamb meatballs!
- Both roasted and raw veggies
- On scrambled eggs
- Roasted potatoes
- Breakfast sausages, grilled meat, shrimp, etc.
- Salad dressing: my Whole30 Greek Salad, specifically… oh my goodness!
- Use it as a marinade for your favorite meat. Let it sit in this goodness overnight.
I have yet to make a traditional tzatziki sauce recipe, but as soon as I’m ready to do so, I will be trying this one. The recipe looks very straight forward but full of flavor. Yum! 🙂
Cookie + Kate has some of my favorite recipes ever. I rarely cook from other bloggers’ sites, but when I do, she is my go to!
More Whole30 recipes you’ll love:
Greek Lamb Meatballs (pairs perfectly with this sauce!)
Whole30 and Vegan Tzatziki
- 1 1/2 cups raw cashews soaked in boiling water for 2 hours
- 1 cup filtered water
- 2 tablespoons fresh squeezed lemon juice
- 3/4 teaspoon kosher salt
- 5 garlic cloves
- 3 teaspoons white vinegar
- 1 1/2 cups cucumber peeled and grated
- 2 heaping tablespoons fresh dill chopped
- kosher salt to taste
- black pepper to taste
- Add cashews to a bowl and cover with boiling hot water. Let sit, uncovered, for 2 hours. Rinse with cold water and drain thoroughly.
- Blend all of the ingredients (except cucumber and dill) together in a high-speed blender, scraping down the sides as necessary. You will want it to be thick and creamy throughout.
- Add cucumber and blend until incorporated.
- Stir in fresh dill. Taste for additional salt and pepper seasonings. Transfer to the refrigerator to thicken up more. If you have time to let it sit overnight, that's best!
- The raw cashews cannot be substituted for anything else. Please do not use roasted cashews, as it will not turn out.
- You can soak the cashews first and leave them overnight. You can also soak them for 2 hours in the boiling water, drain them, and store them in an airtight container in the refrigerator overnight.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.