Vegan Tzatziki
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
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