Creamy Cashew Vegan Tzatziki

Creamy Cashew Vegan Tzatziki

We put a poll up on our Instagram for which recipe you wanted to see first between this and our Jerk Sauce, it was a close one, but this vegan tzatziki took the win. We love and so do you apparently! Whenever we have our Vegan Tzatziki on our weekly menu, our customers always go nuts (pun intended) for it.

Our menu of prepared vegan meals changes weekly to keep things interesting, so you won't always find the vegan tzatziki on our menu. For those weeks you're really craving it and it's not on the menu, you can use this easy to follow recipe to make it for yourself.

Finding plant-based alternatives for creamy dairy-based dips and sauces like this can be super difficult. The ones you can buy in store often lack the creamy texture and just don't quite hit the mark. Plus, they often include lots of added nasties that you just don't need in your body - three cheers for organic food!

This vegan tzatziki recipe mimics dairy so well you wouldn't even realise it's made using entirely plant-based. We use cashews to create the creamy and delicious tzatziki base. 

"The Tzatziki sauce is the best I’ve had anywhere!"
"The tzatziki is one of our favs"

    We add this sauce to many of our dishes, such as our Vegan Kefta, Zucchini Fritters, White Bean Patties, Falafel Bowl and more. It's so versatile, you could serve with falafel, salad bowls, in sandwiches and wraps, or literally over anything - it's delicious.


  • 3/4 cup soaked raw cashews
  • 1/4 cup fresh lemon juice
  • 3/4 cup water
  • 1.5 tsp salt
  • 1 tbsp dried or fresh dill (fresh dill works best)
  • 1/2 cup shredded cucumber
  • 1 tbsp fresh garlic
  • Method

    Step 1:

    Soak your cashews for 30 minutes in hot water to get them nice and soft ready for blending.

    Step 2:

    Drain the cashews and pat them dry to remove any excess water.

    Step 3:

    Add the cashews along with the rest of the ingredients, except the cucumber and dill to a blender. Blend on high for 90 seconds until the cashews form a creamy texture.

    Step 4:

    Once blended mix in the shredded cucumber and dill.

    Step 4:

    Use immediately. Store the leftovers in a sanitised airtight container in your fridge.


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