How To Make Vegan Tzatziki Sauce | Plant-based Dip Recipe

Grate 1.5 cups of cucumber and add a pinch of salt to draw out excess moisture.

Mix the salt into the cucumber and set it aside while preparing the rest of the recipe.

In a blender, add 1/2 cup of cashews (soak if not using a powerful blender), 2 cloves of garlic, 1/4 cup of lemon juice, and 1/2 cup of silken tofu.

Add 1/2 teaspoon of salt and blend until super smooth and creamy.

Strain the cucumber to remove excess liquid, squeezing it out by hand or using a sieve/nut milk bag.

Add the creamy sauce to the strained cucumber along with 1/4 cup of fresh chopped dill.

Mix all the ingredients together until well combined.

For best flavor, refrigerate the tzatziki for several hours or overnight before serving.

Equipment Needed

Spice Level:

Dietary