A vegan take on the classic tangy Greek dip/sauce.
- olive oil or red wine vinegar - 2 tbsp (30 mL)
- tofu - third of a pack or 5 oz. (140 g)
- cashews (soaked) - 1 cup (150 g)
- lemon - 1/4 whole with peel
- garlic - 4-6 cloves
- cucumber - 1 whole with skin
- dill - 1 1/2 Tbsp. (22 g)
- salt & pepper - to taste
- mint - 8-10 leaves
- Soak cashews overnight if possible
- If not, soak in hot water for 10-15 min
- Add ingredients in order listed above using just half of the cucumber
- Blend on high for 30 seconds
- Add the other half of the cucumber (and mint if you’re using it)
- Pulse on high 5 times, you want to leave some texture
- Refrigerate for an hour before serving (if possible)
- Use as a sauce or dip
- Keep refrigerated in an airtight container for up to 1 week
- Snap a picture and tag #lifeisNOYOKE
Useful tips for Vegan Tzatziki
I wanted to make a small batch, so I used our 32-ounce container on top of our Vitamix Pro 750.
The only prep necessary is to soak the cashews. If you have the foresight, do it overnight. If not, soak them in hot water for 10-15 minutes.
You can use either olive oil or red wine vinegar as your liquid base depending on how tart you like your tzatziki (use red wine vinegar if you’re watching your calories).
The traditional dip does not have mint, but if you’re able to find some fresh we suggest using it.
Making this for a Mediterranean dinner party? Might as well make some Sun Dried Tomato Basil Hummus too!