Vegan Tzatziki
A creamy dairy-free tzatziki made from soaked cashews, cucumber, garlic and dill.
Ingredients
| 129 g | raw cashews, soaked 4-6 hours (or overnight) | |
| 118.29 g | water | |
| 61 g | fresh lemon juice | |
| 66.5 g | medium cucumber, peeled and shredded | |
| 2 | garlic cloves | |
| 2 tablespoon | 30 ml | fresh dill, chopped |
| 1 teaspoon | 5 ml | sea salt |
Instructions
- Soak your cashews overnight (or 4-6 hours). Then drain and thoroughly rinse them.
- Blend the cashews, water, lemon juice and garlic in a high-powered blender for 1-2 minutes, or until creamy.
- Place the shredded cucumber in a fine mesh sieve over a bowl and press down to remove excess liquid. Alternatively, you could use a nut milk bag to squeeze out the liquid.
- Pour the cashew mixture into a mixing bowl. Add the drained cucumber, dill and salt, then stir together to combine.
- Chill for 30 minutes before serving.
Lisa's tips:
- Note that the mixture will thicken a bit after it's fully cooled.
- These are the raw cashews I buy in bulk for all of my vegan sauce recipes.