Dairy-Free Tzatziki Dip

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This refreshing, plant-based tzatziki dip is strikingly similar to ~real~ tzatziki made with greek yogurt. I love to eat this dip with pita bread, falafel, dolmas, carrots, you name it. For those of you who don’t eat dairy, this recipe will satisfy all of your tzatziki cravings!

The Perfect Dairy-Free Tzatziki Dip

After spending some time in Greece a few summers ago, I realized that I was absolutely obsessed with tzatziki dip. Every time I went out to eat, I could not resist ordering some tzatziki. It truly is the perfect dip. It’s tangy and savory, yet refreshing and light. Authentic greek tzatziki is traditionally made with greek yogurt, which makes it nearly off-limits for those of us who are dairy-free. Luckily, you can still enjoy this Mediterranean-inspired dip at home with this dairy-free recipe that uses blended cashews and fresh lemon juice in place of greek yogurt! For an authentic tzatziki dip, try this awesome recipe!

I used to make this dip without cashews, using coconut-based yogurt instead. Unfortunately, the grocery stores near me stopped selling my favorite brand of this yogurt, and I haven’t been able to find one I enjoy nearly as much. So, I’ve turned to using cashews. However, if you’ve found a dairy free yogurt that you really like, you can replace the cashew/water/lemon mixture with 1 ½ – 2 cups of the yogurt, adding only 1-2 tbsp of lemon juice along with the other ingredients. 

Soaking The Cashews

In order to get a creamy, yogurt-like consistency, the cashews need to be really soft. Before the cashews can be blended, they must first be soaked in water. This process can be done overnight and left in the fridge. If you’re in a hurry, you can boil water and soak the cashews in the hot water for 10 minutes before blending. 

Special Equipment

A high-speed blender is definitely necessary in order to make this tzatziki dip creamy and smooth. I have mentioned this in my other blog posts, but I use this blender to blend the cashews. I got it on sale at Costco; it’s often on sale. It works perfectly for all of my blending needs. However, if you don’t have this one, any other high-speed blender should work.

How to Make Dairy-Free Tzatziki

This tzatziki recipe is simple. The only different between this dairy-free recipe and traditional recipes is the step that requires blending the cashews. Other than that, it’s very similar.

First, soak the cashews overnight in cool water or for 10 minutes in hot water (make sure to drain them when they’re done soaking).

Then, blend them with the lemon juice and fresh water. Add 1-2 more tablespoons water if the mixture is too thick or won’t blend.

After blending, grate the cucumber and squeeze out all the juices (I just use my hands for this step). Next, add the grated cucumber, olive oil, apple cider vinegar, dill, garlic, and salt to the lemon-cashew cream.

You can whisk everything together in a bowl, or pulse to combine in the blender, making sure not to overblend it. Chill in the fridge for a few hours before serving, and enjoy it with vegetables, pita, falafel, salad, or dolmas!

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