Cashew and Avocado Vegan Tzatziki

Vegan Tzatziki is a bit contradictory as tzatziki is usually made with greek yogurt and well, yogurt is not vegan. I am on a journey to develop dairy-free versions of my favorite dairy containing items; not because I am vegan or personally have a lactose intolerance, but because I am marrying someone with a lactose intolerance. Tzatziki is one of my all time favorite sauces but yogurt is definitely a no-go for Corey. But I NEEDED the creamy cucumber and dill condiment for my falafel. My initial plan was to make the sauce using a vegan yogurt, but as I browsed the vegan yogurt options at the store and read labels I was slightly horrified by the ingredients and nutritional info. Kite Hill was the only brand I would’ve maybe bought but the store was out of the plain flavor. I stood for a second and thought, what could I do instead? Then a light bulb went off in my head — Kite Hill is made out of almonds/almond milk. I made a creamy pesto out of cashews. Avocado is also creamy. EUREKA. — I decided I would try to make a vegan tzatziki with cashews and avocado. The recipe was very simple to develop and execute and resulted in a fabulous imitation of the real deal. The fats from the avocado, cashews, and olive oil created a thick and nutrient dense sauce/dip reminiscent of dip made with whole milk yogurt. The flavor was on point. Corey couldn’t believe it was dairy-free! We topped our falafel (see previous recipe) and greek salads with the tzatziki, but this would make an EXCELLENT dip for raw veggies or crackers! This recipe created a two person serving, but could easily be doubled or tripled depending on how many people you were serving. You MUST try this ASAP!

Cashew and Avocado Vegan Tzatziki


1/4 cup cashews (soaked for at least an hour)
1/4 avocado
1 tsp olive oil
2 tbsp water
1/3 cup peeled cucumber
1.5 tsp dill
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt


  1. Pulse cashews with water
  2. Add avocado, olive oil, and cucumber and pulse until mixed well
  3. Add seasonings and spices; pulse to desired consistency.
  4. Serve on top of falafel, grilled meat, salad, or use as dip.