Vegan Tzatziki

In our house, grain bowls generally follow one of two flavor profiles: Southwestern or Mediterranean. When working with the latter, we often crave the cool, herby flavor of a Greek tzatziki. But how could you make tzatziki without yogurt? Cashews to the rescue, my friends. When blended well, they are a perfect creamy substitute for yogurt.

Vegan Tzatziki


1 cup soaked cashews

1/4 cup water

2 tablespoons extra virgin olive oil

2 tablespoons tahini

juice of half lemon

1/4 cup minced cucumber

1 tablespoon fresh dill, chopped

4 mint leaves, chopped

2 cloves garlic, minced

salt + pepper to taste


1) In a high speed blender, add the cashews, water, olive oil, tahini, lemon juice, and cucumber. Process until smooth.

2) Add the dill, mint, garlic, salt and pepper. Pulse until combined. Store in the refrigerator for up to 5 days.

Recipe adapted from Nom Yourself