Vegan Tzatziki Pasta Salad

This vegan tzatziki pasta salad is vibrant, delicious and super easy to make. The creamy non-dairy tzatziki sauce is made with cashews, dill and gherkins and tastes very similar to the real thing. It's just the perfect summer pasta salad!

Tzatziki is a deliciously creamy Greek sauce that's light and flavourful at the same time and seems to go with just everything.

If you've ever been to Greece, you may have noticed how tzatziki is not only very present but also used in copious amounts. It doubles up as a dip and a sauce for countless meals, and its flavour is unmistakable.

The main ingredient in tzatziki is Greek yoghurt, but this version is a completely dairy-free one.

I use blended cashews mixed with olive oil, plant-based milk, lemon juice, garlic, fresh dill and gherkins to make this vegan tzatziki creamy and delicious.

The sauce is just perfect for a Greek-style pasta salad, but you can also use it as a dip or in other recipes.

Why you'll love this vegan tzatziki sauce

• It’s easy to make. You need a high-power blender to make this easy vegan tzatziki in just 5 minutes.
• It's completely dairy-free. There's absolutely no trace of dairy in this plant-based tzatziki. You can get it creamy and tasty with just cashews and plant-based milk.
• You can use it in many other recipes. Pasta salad is just one of the things you can do with a fresh batch of cashew tzatziki. This sauce also works great in sandwiches, with your favourite falafel or in Buddha bowls. Or you can simply dip your fries in it!

Ingredients and substitutions

Raw cashews — It's best to soak the cashews overnight but if you didn't plan ahead, soak them for at least 4-6 hours in cold water or 30 minutes in very hot water. Use a high-power blender to make sure the sauce gets super smooth.

Olive oil — Use the best extra virgin olive oil for this plant-based tzatziki because it makes a difference.

Cashew milk — Any plant-based milk works here. I used cashew for that nutty taste, but soy or almond are also great.

Lemon juice — Feel free to use as much lemon juice you like for that fresh, bright flavour.

Garlic — If you like your tzatziki garlicky, use two garlic cloves. For a more subtle garlic flavour, only use one.

Fresh dill — Dill is an important ingredient in tzatziki, so make sure you use at least a handful. Cut the stems and roughly chop the dill before adding it to the blender.

Gherkins or fresh cucumbers — Most tzatziki recipes use fresh cucumbers, but gherkins are just as good. No matter what type you use, it's important to place the shredded cucumber in a sieve and remove all the extra liquid by pressing down.

Pasta — Bow-tie, farfalle, shells, macaroni and even orzo are all great options for this pasta salad.

Olives — Kalamata olives are great here, but any other type of Greek olives will do.

Sundried tomatoes — Sub the sundried tomatoes with fresh cherry tomatoes if you like.

Artichokes — if you use artichokes hearts packed in oil, make sure you drain them well and pat them dry before adding them to the pasta salad.

How to make vegan tzatziki pasta salad

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package.

Meanwhile, make the vegan tzatziki sauce. Place the raw cashews, olive oil, cashew milk, lemon juice, garlic, fresh dill and salt and pepper into a high-speed blender and puree until smooth.

Squeeze out the excess water from the grated cucumber using paper towels or a strainer and add it to the sauce. Pulse a couple of times until incorporated.

Assemble the pasta salad by tossing the cooked pasta with the vegan tzatziki sauce and then stirring in the olives, sundried tomatoes and artichoke hearts.

Next, stir in the rocket salad, season to taste and serve with toasted pine nuts or extra rocket salad on top.

Recipe notes and tips

• If you're not using the tzatziki sauce immediately, store it in an airtight container in the fridge for up to 5 days. The sauce will thicken as it sits in the fridge.
• The pasta salad will keep well in the fridge for up to 3 days in an airtight container.
• Use a box grater to grate the cucumber or simply chop it very finely with a sharp knife.

If you liked this vegan tzatziki pasta salad, you might also like some of my other easy vegan pasta recipes:

Creamy Avocado Pasta Sauce

Vegan Leek and Mushroom Pasta

Coconut Milk Pasta Sauce

Creamy Vegan Buffalo Pasta

Creamy Vegan Tahini Pasta

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