Four Vegan Sauces and Dips
Ingredients
Tzatziki
- 6 tbsp soy yogurt (I used the one from @alpro)
- 2 tbsp cucumber, finely grated
- 1 tsp lemon juice
- 1 small (or 1/2 ) garlic clove, crushed
- 1 tsp fresh dill
- Salt & pepper to taste
Salsa dip
- 6 tbsp sliced tomatoes, canned & finely chopped
- 1 small (or 1/2 ) garlic clove, crushed
- 1 tbsp red onion, finely chopped
- 1 tsp cilantro, chopped
- 1 tsp lemon juice
- Salt & pepper to taste
Avocado dip
- 1 avocado, mashed
- 1 small (or 1/2 ) garlic clove, crushed
- 1 tsp cilantro, chopped
- 4 tsp lemon juice (3 tsp)
- Salt & pepper to taste
Cashew sour cream
- 1 1/2 cups cashew nuts
- 3/4 cup water
- Juice of 1 lemon
- 1 garlic clove (or more)
- 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. I prefer it a bit more crunchy, but you can also mix it a bit longer to get a smooth texture
