Vegan Creamy Tzatziki Sauce

Vegan Creamy Tzatziki Sauce

Before only consuming a plant-based diet I use to always have some Tzatziki sauce in my refrigerator. Not everyone sees “Tzatziki” and knows what it is. It’s a Mediterranean cucumber and yogurt sauce. That is commonly used with Greek gyros. It’s one of those many refreshing condiments that gives you happy vibes. The best part about eating plant-based in my opinion is my food is cruelty free, with no dead or gmo ingredients used. So you can feel good about piling on a huge blob of this sauce on your favorite sandwich or wrap.

My Tzatziki Sauce is a much healthier alternative and I think it tastes so much better than the store bought or whatever that shit is they serve at restaurants that aren’t on the plant-based wagon. Every time I make this I can’t help but lick the spoon and my fingers to taste this creamy and tangy white sauce before I even finish making the recipe. You can always customize yours a little by adding more or less of any of the ingredients listed below.

Pair this Creamy Tzatziki Sauce with my Vegan Seitan Mock “Meat” and my Vegan Greek Inspired Seitan Gyros

OR

Try one of my other Greek-Inspired Recipes:

Vegan Greek Pastitsio

Vegan Greek Moussaka

Greek Salad with Tofu “Feta” and Homemade Dressing

Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese

Greek Inspired Salad Dressing

Vegan Greek Roasted “Lamb” with Herbed Vegetables


Soaking the Cashews

Start by soaking your Cashews. Boil about a cup of water and transfer to a measuring cup. Add in your raw cashews and let it soak at least 30 minutes.

Prepare the other ingredients in the mean time.

 

Preparing the Grated Cucumber

Next, while the cashews are soaking. Prepare the cucumbers. Peel the cucumbers.

Then using a grater place it over a small dish to catch the grated cucumber and liquid.

Pour the grated cucumber in a fine sieve strainer over the sink. Firmly press the cucumber into the strainer to drain all the liquid.

Transfer the drained and grated cucumber into a small dish and set aside until ready to use.

 

Making the Tzatziki Sauce

First drain and rinse the soaked cashews. Then, in a high speed blender add in the soaked cashews, tahini, hempseeds, garlic cloves, lemon juice, spring water, white vinegar, himalayan salt and black pepper to taste.

Pulse the white sauce until it’s extremely creamy. You can stop, scrape the sides and blend again until you reach the desired consistency. Taste the sauce and add more water, lemon juice or himalayan salt to liking.

Next, add in the cucumber and fresh dill. Mix the ingredients so it’s distributed throughout the sauce. Transfer the Tzatziki Sauce to a covered jar or dish.

Would go perfectly with a Vegan Seitan or Falafel Gyro, on top of some whole-grain crackers or even as a dip for vegetables.

It can be kept in the refrigerator up to 4 days. 

Print Recipe
Vegan Creamy Tzatziki Sauce
If you’re searching for a non-dairy and vegan Tzatziki sauce, look no further! This creamy white sauce is cruelty-free with all the tang needed to give you all the Mediterranean feels needed for your gyros, crackers or even as a vegetable dip!
Course Other
Prep Time 10 minutes {soaking time not included}
Servings
cups
Ingredients
Course Other
Prep Time 10 minutes {soaking time not included}
Servings
cups
Ingredients
Instructions
Soaking the Cashews:
  1. Start by soaking your Cashews. Boil about a cup of water and transfer to a measuring cup. Add in your raw cashews and let it soak at least 30 minutes.
  2. Prepare the other ingredients in the mean time.
Preparing the Grated Cucumber:
  1. Next, while the cashews are soaking. Prepare the cucumbers. Peel the cucumbers.
  2. Then using a grater place it over a small dish to catch the grated cucumber and liquid.
  3. Pour the grated cucumber in a fine sieve strainer over the sink. Firmly press the cucumber into the strainer to drain all the liquid.
  4. Transfer the drained and grated cucumber into a small dish and set aside until ready to use.
Making the Tzatziki Sauce:
  1. First drain and rinse the soaked cashews. Then, in a high speed blender add in the soaked cashews, tahini, hempseeds, garlic cloves, lemon juice, spring water, white vinegar, himalayan salt and black pepper to taste.
  2. Pulse the white sauce until it’s extremely creamy. You can stop, scrape the sides and blend again until you reach the desired consistency. Taste the sauce and add more water, lemon juice or himalayan salt to liking.
  3. Next, add in the cucumber and fresh dill. Mix the ingredients so it’s distributed throughout the sauce. Transfer the Tzatziki Sauce to a covered jar or dish.
  4. Would go perfectly with a Vegan Seitan or Falafel Gyro, on top of some whole-grain crackers or even as a dip for vegetables.
  5. It can be kept in the refrigerator up to 4 days.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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