Creamy Vegan Tzatziki with Garlic and Dill
Ingredients
- 1 cup cashews, soaked
- 2/3 cup water
- 1/2 large English cucumber
- 4 cloves garlic, finely minced
- 2 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp fresh dill, minced
- 1/2 tsp salt
- black pepper to taste
Preparation
Blend the cashews with the water until smooth, scraping down the sides as necessary. Add in the garlic, olive oil, red wine vinegar, lemon juice and salt just until blended. If blending has heated up the cashew cream, set aside in the fridge to chill – warm or hot cashew cream will 'cook' your cucumbers and draw out more moisture. Pour the cashew cream into a medium sized bowl.
Meanwhile, cut your cucumber in half. Scrape out the seeds and grate the cucumber with a standard cheese grater or grater blade in a food processor. Taking a handful at a time of the grated cucumber, squeeze it with both hands over the sink. If preferred, drain the grated cucumber in a cheesecloth. You should get about 1 packed cup of drained grated cucumber.
Stir the grated cucumber and fresh dill into the cashew cream. Season to taste with salt and pepper. Refrigerate until ready to use – it will thicken as it chills. If any separation occurs, just give it a stir.