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Vegan Tzatziki Recipe

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4.3 from 2 reviews

This Vegan Tzatziki recipe is a fresh and creamy dairy-free alternative to the classic Greek dip. Made with grated cucumber, fresh dill, and a smooth blend of soaked cashews and silken tofu, it offers a tangy and garlicky flavor perfect for serving with pita, vegetables, or as a sauce for grilled dishes. The recipe is simple, wholesome, and naturally vegan.

Ingredients

Vegetables & Herbs

  • 1.5 cups long English cucumber (grated)
  • ¼ cup fresh dill (finely chopped)
  • 2 cloves garlic

Cashew + Tofu “Yogurt” Base

  • ½ cup cashews (soaked, if you don’t have a high speed blender)
  • ½ cup silken tofu
  • ¼ cup lemon juice
  • ½ teaspoon salt

Instructions

  1. Draw out moisture from cucumber: Sprinkle a pinch or two of salt over the grated cucumber and mix well. Let it sit for 10-20 minutes to draw out excess moisture while you prepare the rest of the ingredients.
  2. Prepare the yogurt base: In a blender, combine soaked cashews, silken tofu, lemon juice, garlic cloves, and ½ teaspoon of salt. Blend until the mixture is completely smooth and creamy, ensuring there are no lumps for the best texture.
  3. Drain the cucumber: After the cucumber has rested, squeeze out the excess liquid using your hands, a sieve, nut milk bag, or a clean dish towel to avoid watery tzatziki.
  4. Combine all ingredients: In a mixing bowl, add the drained cucumber, finely chopped fresh dill, and the creamy cashew-tofu yogurt mixture. Stir everything together thoroughly to combine the flavors.
  5. Chill and serve: Ideally, refrigerate the tzatziki for at least one hour to allow the flavors to meld. It can be served immediately if needed, but chilling enhances the taste and texture.

Notes

  • Soaking the cashews softens them and helps achieve a creamier texture; if you have a high-speed blender, soaking may be skipped.
  • Using silken tofu adds protein and creaminess without dairy, making this recipe fully vegan.
  • Adjust salt and lemon juice to taste depending on your preference for tanginess and saltiness.
  • For a thicker tzatziki, ensure thorough draining of cucumber to prevent excess wateriness.
  • This tzatziki pairs well as a dip for veggies, a spread for sandwiches, or a sauce for grilled foods.

Find it online: https://flavorspath.com/vegan-tzatziki-recipe/