Cashew Yoghurt Tzatziki

This recipe includes one of my all time favourite dairy alternatives: Cashew yoghurt. I used to be a huge lover of plain yoghurt before I switched to a plant-based diet and it was one of the few things I found difficult to give up. Luckily there are amazing dairy-free alternatives that provide all of the creamy tart yoghurty flavour but without all the saturated fat and hormones found in dairy. The non-dairy version is also made with live probiotic cultures so it is a great way to improve gut health and immunity. In addition, cashews are super high in healthy fats and minerals like iron and zinc.

I love making my cashew yoghurt into a creamy savoury tzatziki dip and then add it as a condiment to my hot bean dishes, rice, salads (it makes for a great salad dressing) or  use it as a spread on wholegrain crackers or toast or as a dip for raw veggies. It also makes a wonderful sauce for falafel along with some hummus and tahini. But best of all, I often serve this at dinner parties and nobody ever knows that it's not the "real" dairy version.


For my patients on calorie-controlled meal plans:

1 x 62g serving of this recipes =
·       1 fat servings

It all starts with...


  • 1 cup/ 250ml Utopia Foods plain Cashew Nut Yoghurt (Or non-dairy yoghurt of choice)
  • 1 large English cucumber
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh mint
  • 3 cloves garlic, crushed
  • Juice of half a lemon
  • 2 tbsp olive oil (optional)
  • 1 tsp sea salt 
  • Pepper to taste


1.     Wash your cucumber thoroughly and then grate the entire cucumber (including the skin). 

2.     Place the grated cucumber in a bowl and mix in the remaining ingredients.

3.     Put the tzatziki in an airtight container in the fridge for at least 6-8 hours before eating to allow the flavours to infuse.

4.     Give it a good stir prior to serving and serve as a dip or spread or as a topping for curries and rice dishes.

Mark SebbaComment