Four Vegan Sauces and Dips
Ingredients
Tzatziki
- 6 tbsp soy yogurt
- 2 tbsp cucumber, finely grated
- 1 tsp lemon juice
- 1 small garlic clove, crushed
- 1 tsp fresh dill
- Salt and pepper to taste
Salsa dip
- 6 tbsp sliced tomatoes, canned and finely chopped
- 1 small garlic clove, crushed
- 1 tbsp red onion, finely chopped
- 1 tsp cilantro, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
Avocado dip
- 1 avocado, mashed
- 1 small garlic clove, crushed
- 1 tsp cilantro, chopped
- 4 tsp lemon juice
- Salt and pepper to taste
Cashew sour cream
- 1.5 cups cashew nuts
- 0.75 cup water
- Juice of 1 lemon
- 1 garlic clove
- 2 tbsp apple cider vinegar
- Salt to taste
Preparation
Let the sauces sit for a while so that the spices have time to pass through. The quantities are for about 4 servings.
Tzatziki
Combine all ingredients in a bowl.
Salsa dip
Combine all ingredients in a bowl.
Avocado dip
Combine all ingredients in a bowl.
Cashew sour cream
Cut the cashews into small pieces and soak them for at least 1 hour in boiling water.
Put all the ingredients, including the cashews and water, in a blender and mix well until it has your desired consistency.
