Dairy and I do not agree with one another. When I was younger I ate dairy anyway, because I didn’t make the connection between what I ate and how I felt. Also, milk is a primary ingredient in cereal and I wasn’t prepared to give up cereal – soy, coconut, and nut milk were not readily available at the time, at least not in the town I grew up in. In my 20s, I stopped eating dairy for some new diet I was trying. The diet didn’t last, as most don’t, but it did bring my dairy sensitivity to light. Often, it isn’t until you reintroduce a food that you realize the effect it has on your body.
Tzatziki was something I thought I’d have to give up when I stopped eating dairy. This recipe proves me wrong.
This tzatziki is so good I eat it with a spoon. Seriously. Another plus – it’s super easy to make. The hardest part is soaking cashews, which involves nothing more than putting cashews in a bowl of water and letting it sit. Tastes amazing AND it’s easy?! What more could you ask for?
I typically make it in my Magic Bullet (my favorite kitchen tool of life), but you could make it in a food processor or normal blender as well.
Personally, I love using fresh herbs, but you could easily sub dried herbs if you don’t have fresh. Keep in mind that you will have to adjust the measurements if you do so.
My favorite part of this recipe is the chopped cucumber IN the tzatziki. It makes it seem hardier for some reason. Maybe that’s just me.
Without further ado, here it is…
The BEST vegan tzatziki. Super easy to make and gluten free. Use it as a dip for veggies or just eat it with a spoon (as I do).
- 1 cup raw cashews (soaked at least 4 hours)
- 3 tbsp lemon juice (1-2 lemons)
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 tbsp hemp seeds
- 2 garlic cloves (roughly chopped – the blender should take care of breaking them down)
- 1/2 tsp sea salt
- dash of black pepper
- 1 tbsp fresh dill (or more if you love dill like I do)
- 1 tbsp fresh parsley
- 1/3 cup diced cucumber
- 2 tsp fresh mint (optional, but recommended)
- filtered water (as needed for consistency)
- At least 4 hours ahead of time, place raw cashews in a bowl and cover them with filtered water. I usually leave them on the counter with a dish towel over the top of the bowl.
- After 4 hours (or more) drain and rinse the cashews.
- Add the soaked cashews, tahini, lemon juice, olive oil, garlic, hemp seeds, salt, and pepper to a high-speed blender or food processor and blend until smooth.
- Stir in the fresh herbs and chopped cucumber.
- Add filtered water about a tablespoon at a time until you reach the desired consistency.
- Try not to eat the whole thing at once.
- I typically put it in the fridge for 30 minutes or so before I eat it. It tastes even better chilled.
- Use as a dip for veggies and falafel or use it instead of dressing in your salad.
- Serving Size: 2 tbsp
- Calories: 57
- Sugar: 0.6
- Fat: 5.2
- Saturated Fat: .8
- Carbohydrates: 3
- Fiber: .5
- Protein: 1.9
- Cholesterol: 0
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