Whole30 Vegan Tzatziki Recipe: Creamy Dairy-Free Cucumber Sauce

This Whole30 and vegan tzatziki sauce is incredibly creamy, bright, and flavorful. Made from raw cashews, fresh herbs, and lemon, it’s dairy-free, Whole30-compliant, and entirely plant-based.

Why this vegan tzatziki sauce is so good

Tzatziki has always been one of my favorite sauces. Traditional tzatziki features cucumber and yogurt; this version swaps dairy yogurt for a silky raw-cashew base, delivering the same tangy, refreshing profile in a dairy-free form.

As a devoted fan of Greek flavors, I wanted a version that anyone could enjoy, whether they’re avoiding dairy or following Whole30. This recipe checks those boxes and still tastes indulgent. Key benefits:

• Keeps up to 7–10 days in an airtight container in the refrigerator.
• Extremely versatile — use it as a dip, salad dressing, marinade, or sauce for grilled meats and vegetables.
• Bright, zesty, and satisfying: lemon, garlic, and fresh dill create multiple layers of flavor.
• Completely dairy-free, vegan, and Whole30-friendly.

What goes inside this tzatziki sauce recipe?

• Raw cashews
• Filtered water
• Cucumber
• Lemon juice
• Garlic
• Salt & pepper
• White vinegar

Most people won’t guess this is dairy-free — the cashews blend into a luxurious, tangy base that mimics yogurt’s creaminess. Many guests have told me they prefer this version to traditional tzatziki.

Once you try it, vegan tzatziki is likely to become a regular in your refrigerator. It’s great for dipping, drizzling, or tossing into recipes.

Recipe questions and substitutions

Can I use roasted cashews?

No — roasted cashews will not produce the right texture or flavor. Use raw cashews.

What kind of cucumber should I use?

An English cucumber works well because it has fewer seeds and thinner skin, but any mild cucumber will do if peeled and seeded when necessary.

Can I prep any of the recipe beforehand?

Yes. Soak the cashews in water overnight, or soak them in boiling water for 2 hours, then drain and refrigerate until ready to blend.

How to make Whole30 and vegan tzatziki

Soak the cashews: Place raw cashews in a bowl and cover them with boiling water. Let sit, uncovered, for 2 hours. Rinse with cold water and drain thoroughly.

Blend the base: Combine soaked cashews, filtered water, lemon juice, garlic, salt, pepper, and white vinegar in a high-speed blender. Blend until completely smooth and thick, scraping down the sides as needed.

Add cucumber: Stir or pulse in peeled, grated cucumber until incorporated.

Finish with dill: Stir in chopped fresh dill, taste and adjust seasoning. Refrigerate to thicken; overnight resting yields the best texture and flavor.

Storage: Keep the tzatziki in an airtight container in the refrigerator for up to 7–10 days.

What can I serve this vegan tzatziki sauce with?

This tzatziki pairs well with many dishes. Tried-and-true uses include:

• Greek-style lamb meatballs or grilled meats
• Roasted or raw vegetable platters
• Scrambled eggs or breakfast bowls
• Roasted potatoes
• Shrimp, breakfast sausages, and other proteins
• Salad dressing — especially on a Greek-style salad
• Marinade: coat meats and refrigerate overnight for extra flavor

I recommend keeping this sauce on hand — it elevates simple meals and is excellent for entertaining.

More Whole30 recipes you’ll love:

Paleo and Whole30 Greek Salad

Spanish Cauliflower Rice

The Best Paleo Mayo

Easy Vegan Spinach Artichoke Dip

Whole30 & Paleo Tuna Salad