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Tzatziki with a cracker dipped into it surrounded by more crackers and cucumber slices on a table.
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5 from 1 vote

Vegan Tzatziki (Oil-Free)

This vegan tzatziki is great as a dairy-free and gluten-free sauce or dip! It is creamy, tasty, and a great substitute for a traditional tzatziki.
Total Time15 mins
Course: Dip, Sauce
Cuisine: Greek, Vegan
Keyword: cashew tzatziki, tzatziki, vegan tzatziki
Servings: 5
Calories: 147kcal
Author: Bree Sheree


  • 1 cup cashews (+ water to soak)
  • cup water
  • ½ cup cucumber (peeled and chopped)
  • 2 garlic cloves (approx. 7 grams)
  • 1 tablespoon lemon juice
  • 1 tablespoon dill


  • If you don’t have a high-powered blender or food processor, start by soaking your cashews for several hours to soften them up. You can alternatively boil them in water on the stove for about 15 minutes.
  • Once your cashews are soaked (if necessary), add the cashews to your blender or food processor with ⅓ cup of water. Blend until smooth.
  • Next, prepare your cucumber by peeling it and chopping it up. If you want your tzatziki to be completely smooth, you can blend everything including the cucumber in your food processor or blender (I suggest leaving out the dill and just mixing it in with a spoon so that your tzatziki doesn’t turn green). If you want some texture to your tzatziki, grate or finely chop the cucumber and just mix it in with all ingredients.
  • Add more garlic if desired.


This recipe makes 1 + ¼ cup of tzatziki. One serving is ¼ cup.
Store in the fridge for up to 5 days.


Calories: 147kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg