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  • Writer's picturemeghannbower

Cashew Tzatziki

I had some Greek food last weekend and I completely forgot how much I love the magic of tzatziki. So creamy, tart, refreshing....just an all-around fantastic condiment. Except for that whole....dairy makes me itchy and gassy thing.

Cue cashew tzatziki! And I have to say, this one tastes AUTHENTIC. I need a Greek to come to my house and tell me that it reminds them of the mother country. So, if you know a Greek person, slip into my DM's for my address.

Ok, enough ridiculousness. Let's get to the recipe!


  • 1 cup of raw cashews, soaked

  • 1/3 cup unsweetened, unflavored almond milk

  • Juice of 1 lemon

  • 2 cloves of garlic (or 1 large clove), minced

  • 1/2 cup cucumber, peeled and chopped

  • 1 1/2 tsp. dried dill

  • 3/4 tsp fine sea salt

  • 1/4 tsp black pepper

  • 1 tsp red wine vinegar

In a high-speed blender, combine the raw cashews, almond milk, and lemon juice, until smooth and creamy. Transfer to a small bowl.

To the cashew cream, add the minced garlic, cucumber, dried dill, sea salt, pepper, and red wine vinegar. Stir to combine, cover, and refrigerate for at least 2 hours so the flavors can mingle and hang out. Serve with chips, crackers, or my Mediterranean Sweet Potato & Quinoa Fritters!

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