Tzatziki is a brilliant and cooling condiment that is a gift from our Greek friends. While it has traditionally been used to dress meat dishes, it can easily and deliciously be used for vegetarian meals €” for veggie dipping, salad dressings, falafel, pitas stuffed with all kinds of goodies, or my own version of a delicious gluten-free vegan wrap.

One lazy summer Sunday I was hungry. I had discovered these amazing raw gluten-free vegan wraps and wanted to load them with fresh summer goodies, and I had dill and cucumbers in the garden. I also happened to have some recently made cashew sour cream. Thus my vegan tzatziki recipe was born.

Watch the latest 1 minute video tutorial to see just how easy it is€¦

Vegan Tzatziki


Cashew Sour Cream

  • 2 cups organic raw cashews (soaked for 3 hours)
  • juice of 1 lemon
  • 2 teaspoon organic apple cider vinegar
  • 1/4 teaspoon of good salt
  • 1 €“ 1 1/2 cups good clean water


  • 1 1/2 cup cashew sour cream (ingredients listed above)
  • 1/4 cup fresh dill chopped
  • 1/2 cup fresh cucumber, skinned and chopped finely
  • 2 €“ 3 cloves raw garlic, crushed
  • 2 tablespoons of red wine vinegar
  • salt & pepper to taste


  1. Make the cashew sour cream: Soak the cashews in water for at least 3 hours to soften them and bring out their happy enzymes (they are more digestible in this form).
  2. Drain the cashews, and blend everything up in the blender. Add water in small amounts as needed to make it smooth and creamy.
  3. Refrigerate until needed (it will thicken after refrigeration).
  4. Make the tzatziki: Combine all the remaining ingredients. Refrigerate until needed.