Buy Now → Turkish cacik, a creamy cucumber yogurt sauce, is bright, fresh, and delicious! This plant-based version is made with silken tofu, cucumber, garlic, and fresh herbs. Ready in just 15 minutes, it’s perfect as a soup, appetizer, or dip. Oil-free, vegan, and gluten-free.
Only use silken tofu for this recipe if you want a smooth sauce. Regular tofu will be too thick and “mealy.”
This sauce is not meant to be thick like tzatziki. If you want it thicker then squeeze the moisture out of the cucumber before mixing with the silken tofu.
Unsweetened plain vegan yogurt is a good substitute if you don’t have silken tofu.
Dry spices may be used in place of fresh spices. Use half the amount of fresh spices as they are more concentrated in flavor.
Vegan cacik can be stored in the refrigerator for up to 2-3 days, but it does not freeze well.