Healthy Tzatziki (Dairy-Free & Vegan)

5 servings


10 minutes

active time

10 minutes

total time


1 cup raw cashews, soaked overnight

1 tbsp olive oil

4 tbsp lemon juice (one small lemon)

2 garlic cloves, minced

6 tbsp water (add one at a time)

1 tsp white pepper

½ tsp salt (add gradually to taste)

1 tsp marjoram (optional)

½ cup thinly chopped cucumber

1 tbsp fresh dill


Add cashews, olive oil, lemon juice, salt, white pepper, marjoram, garlic cloves to a hand blender cup or to a highspeed blender cup. If you don’t want to smell too much like garlic infuse some olive oil with garlic by crushing the garlic clove and letting it sit in the olive oil for 30 minutes. Then remove garlic and add infused olive oil to the rest of the ingredients.

Blend until smooth. It should get creamy – add water one tbsp at a time. Mine took 6 tbsp. When this cashew sauce is ready transfer to a small bowl.

Chop cucumbers thinly and add them to the vegan cashew yogurt. Add salt to taste, I needed about ½ tsp.

Optionally you can add more dill, it will give the tzatziki even more freshness.

Garnish with ground/chopped nuts or sesame seeds.


Serving Size




Total Fat

12 g

Saturated Fat

2 g

Unsaturated Fat

9 g

Trans Fat

0 g


0 mg


200 mg

Total Carbohydrate

8 g

Dietary Fiber

1 g

Total Sugars

2 g


4 g

5 servings


10 minutes

active time

10 minutes

total time
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