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Vegan Tzatziki
Servings12
servingsPrep time5
minutesCalories105
kcalThis Vegan Tzatziki is a plant-based twist on the classic Greek cucumber and yogurt dip, perfect for those following a vegan diet or looking to reduce dairy consumption. Using a combination of tofu and cashews as a creamy base, this recipe captures the tangy, garlicky flavors of traditional tzatziki while remaining entirely dairy-free. Quick to prepare in a high-performance blender, this versatile dip or sauce is packed with fresh cucumber, dill, and garlic, making it an ideal accompaniment to Mediterranean-inspired dishes, veggie platters, or as a cooling spread for sandwiches and wraps.
Ingredients
2 Tablespoons (30 ml) olive oil
5 oz (140 g) tofu (about 1/3 of a package)
1 cup (150 g) cashews
1/4 whole lemon with peel
4-6 garlic cloves
1 whole cucumber with skin
1 1/2 Tablespoons (22 g) fresh dill
Salt and pepper to taste
8-10 fresh mint leaves
Directions
- In a high-performance blender, add ingredients in the order listed, using only half of the cucumber.
- Blend on high for 30 seconds.
- Add the remaining cucumber and mint.
- Pulse on high 5 times to maintain some texture.
- Refrigerate for 1 hour before serving, if possible.
Notes
- Double the recipe if using a container larger than 32-ounces.
- You can substitute the olive oil for red wine vinegar if you are whole foods plant based.
- Store in an airtight container in the refrigerator for up to 1 week.
