I firmly believe that a good sauce can elevate a meal. Tzatziki – traditionally a yogurt-cucumber-dill sauce popular in Greece and Turkey – is the type of sauce that can do exactly that.

Vegan Tzatziki

In this “veganified” version, I swap yogurt for cashews, tahini and hemp seeds.

The result?

A refreshing, flavorful and herby sauce – perfect for salads, wraps, sammies, falafel, grilled veggie skewers and more!

Vegan Tzatziki

Vegan Tzatziki


  • 1 cup raw cashews, soaked overnight or at least 4 hours
  • 1 tablespoon tahini
  • Juice of 1 lemon
  • 2 cloves garlic, peeled and quartered
  • 1 tablespoon hemp seeds
  • ¾ cup water
  • 1 tablespoon extra virgin olive oil
  • Sea salt, to taste
  • ½ cucumber, finely diced
  • 4 to 5 tablespoons of fresh dill (or 2 tablespoons of dried dill)


  1. Drain cashews and add to a high-speed blender with the next seven ingredients and blend until smooth.
  2. Transfer the tzatziki to a bowl and stir in the cucumbers and dill.
  3. Chill until ready to serve.

If you’re a tzatziki lover (like me), I’d love to know how you think this vegan version stacks up to the original?

AND…I’m also curious to know about your favorite sauce(s) – what are some of your go-to’s?

Tell me all about it/them, down in the comments.


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