I decided to try and come up with plant-based tzatziki, and I’m pretty crazy about it. Cashews are my go-to ingredient for non-dairy sauces, as they make everything rich and creamy. If you have a high-speed blender, it’s not imperative that you soak the cashews, but soaking almost any type of nut is a good practice in order to unlock their full nutrient potential.

Cashew Tzatziki Sauce [Vegan]

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  • 1 cup cashews, soaked for at least 2 hours if you don’t have a high-speed blender
  • 1 clove garlic
  • juice and zest of 1 lemon
  • 1 teaspoon dried dill
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 1 tablespoon olive oil
  • 2/3 cup almond milk
  • 1/2 cup cucumber, grated


  1. In a high-speed blender, process all ingredients, except cucumber until smooth. Give the grated cucumber a squeeze to remove excess water. Stir into blended mixture. Voila!

Nutritional Information

Total Calories: 690 | Total Carbs: 35 g | Total Fat: 58 g | Total Protein: 18 g | Total Sodium: 543 g | Total Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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