Tzatziki – with Cashew Yoghurt

While I have never missed drinking milk, but I still eat and crave some cheese and occasionally use yoghurt in cooking. Over the last few years the amount has reduced and I will eventually eliminate it. To make this transition easier I need a whole food alternative that is easy to make at home. Using homemade cashew yoghurt to make Tzatziki works really well. There are many versions of Tzatziki,

regional variations different combinations of herbs and acids in recipes, I use lemon juice and dill as the main flavours with a touch of mint. When eating this version I often forget that you are meant to make it with a dairy-based yoghurt, I think this really works.

Tzatziki – made with Cashew yoghurt


  • 1 cucumber
  • 2 cloves of garlic, minced or grated with a micro-plane
  • 300g of cashew yoghurt (or non-dairy yoghurt of your choice)
  • Zest of 1 large or 2 small unwaxed lemons
  • 2–4 tbsps of lemon juice
  • 2 Tbsp finely chopped dill
  • Chiffonade mint -approximately 12 leaves – optional
  • Seasoning – Malden sea salt and ground white pepper


Remove the seeds of the cucumber and grate, wrap the grated cucumber in a clean cloth or towel and squeeze out as much moisture as possible.
Put the grated cucumber, minced or grated garlic, lemon zest and juice, chopped dill into a bowl with 300g of cashew yoghurt.
Mix the ingredients together until well combined.
Taste the mixture, add more of your ingredients if you want to enhance any of the tastes.
Season with salt and pepper and stir through a touch of mint if desired.

Garnish with some chopped dill, lemon zest and mint.

Serve as you would normally serve Tzatziki, as a dip for Baked Polenta Chips, a side for a Tortilla, also perfect with Wild Green Pie.

Allergens and substitutes – these recipes is contains a tree nut, cashews coconut (a rare allergy) and oat milk. For an easy homemade yoghurt this simple soy based recipe.

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