I have a simple, flavorful salad for you today: an easy Greek salad with vegan cashew tzatziki.
This salad is gluten-free, dairy-free and soy-free (unless you choose to top with tofu). It’s a light, satisfying option for a quick lunch, snack, or picnic.
Let’s talk about the dressing.
It’s a vegan tzatziki—creamy, tangy, and surprisingly easy to make. Traditional tzatziki uses yogurt, but here I use soaked cashews to achieve a rich, silky texture. The result is a delicious dairy-free alternative that still has the classic herb-and-garlic brightness.
Why cashews?
Cashews are a great choice for plant-based creaminess. They’re cholesterol-free, supply healthy fats, and contain vitamins, essential minerals and antioxidants. While cashews are calorie-dense, the fats are primarily the beneficial kinds that support skin, bones and overall energy.
They’re a handy way to boost nutrition and satiety—so go nuts for nuts!
I also add grated carrot along with cucumber to the dressing for texture and a hint of sweetness. If you have fresh dill use it—dill gives the dressing a light, aromatic lift. If you don’t, dried dill or even chopped mint work well.
For a protein-packed topping, I use crumbled firm tofu tossed with a little lemon juice as a dairy-free alternative to feta. If you’re not vegan, feel free to swap in feta instead.
Make this salad your own by swapping or adding vegetables, greens, olives or herbs to suit your taste.
How does it taste?
Rich, creamy, tangy and fresh—this salad feels indulgent while still being light. It’s perfect for warm weather and makes a convenient take-along meal.
Cashew tzatziki is versatile: keep it thicker as a dip for flatbreads, parathas, quesadillas or fritters, and thin it slightly with water or olive oil when using as a salad dressing. The dip will thicken in the fridge, so adjust the consistency before serving. It stores well refrigerated for up to a week.
Print recipe
Easy greek salad with vegan cashew tzatziki
Ingredients
- For the cashew tzatziki dressing
- 1 cup unsalted raw cashews, soaked and drained
- ½ cup or more water to adjust consistency
- ½ tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove fresh garlic, grated
- Salt to taste
- ½ teaspoon dried dill or fresh
- ¼ teaspoon Greek oregano
- Dash of black pepper
- ¼ cup grated cucumber
- ¼ cup grated carrot
- For the salad
- 1 head lettuce, chopped
- 1 can sliced olives
- ½ cup cherry tomatoes, halved
- 1 English cucumber, cubed
- ¼ cup crumbled firm tofu with 1 teaspoon lemon juice (optional)
Instructions
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For the dressing
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In a blender, combine the soaked and drained cashews, water, lemon juice, olive oil, grated garlic and salt. Blend until completely smooth. Add an extra tablespoon or two of water if needed to reach the consistency you want.
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Transfer to a bowl and stir in pepper, dill, oregano, grated cucumber and grated carrot. Taste and adjust seasoning. Chill until ready to use.
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For the salad
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In a large bowl, combine the chopped lettuce, olives, cherry tomatoes and cubed cucumber. Just before serving, drizzle the dressing over the salad to taste, toss to combine, then top with the crumbled tofu (or feta) and extra dill if you like.
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Mix well and serve immediately.
Notes
Hope you enjoy this recipe—do give it a try. I’d love to hear your feedback in the comments.
Happy cooking!
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