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Vegan Tzatziki Sauce (dairy-free)

Tzatziki sauce- a Greek yogurt based sauce/dip with cucumbers, dill, garlic and lemon. How simple and so amazing it is. It pairs so well on gyros of course, chicken souvlaki, and as a dip! I don’t stop there though, literally throw dollops of it on salad and veggies like a spread too. It’s so fresh and summery and I MISS IT!! Not eating Greek yogurt has left a hole in my heart when I see Tzatziki on the table.

I’m taking a stand.

So I’m saying yes to the fresh cucumber and dill today, sans yogurt. If you can eat Greek yogurt, simply do 1 cup of it with the rest of the ingredients. I instead subbed in 1/2 soaked cashews and 1/2 coconut cream for a smooth consistency that is a dairy-free version. You won’t taste the coconut, just the ‘tzatzeeks’ as I call it. And here I sit… Chopping on crudités dipped in it- YASSS! If you have access to a great non-dairy yogurt you love, toss that in for the probiotic benefit too.

Love this- hope you do too!!


  • 1/2 cup soaked cashews
  • 1/2 cup coconut cream (on top of refrigerated coconut milk can)
  • 1 seedless cucumber
  • Juice of 1/2 lemon
  • 2 Tbsp fresh dill
  • 2 cloves garlic


  1. Soak cashews for at least 4 hours or overnight and drain. Also, refrigerate a can of coconut milk or cream to thicken up.
  2. Slice a cucumber (preferably a seedless one) and remove any excess moisture with a paper towel. If there are seeds, discard.
  3. Mince or finely chop garlic.
  4. Add all ingredients to a food processor including the thickened coconut cream and blend until well combined. Serve immediately!

-Alison Marras
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  1. Tasting all the "tzatzeeks" — love it! Coconut cream is pretty magical isn’t it?
    So glad you have this staple greek food back in your life. Totally creative, as always. xo

    • Haha amen! I just have cans and cans of coconut milk and cream and use it for so much- lifesaver. Thanks, girl! Xo

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