This tzatziki taste a lot like the traditional Greek version but is totally plant based with nuts and seeds instead. It’s a delicious sauce to try even if you’re not a vegan or vegetarian. Enjoy as a dip with veggies, as a salad dressing, with baked potato or bean burgers and it’s also a tasteful sauce with falafel.
1 cup soaked cashew nuts
1 small garlic clove
3 tbsp lemon juice
1-2 tsp fresh or frozen dill (optional)
1/2 cup water
a dash of salt
1 grated cucumber
Soak the cashew nuts for 4-5 hours (or at least 30 minutes). Remove the water from the nuts and mix them with lemon juice, water, garlic and black pepper in a high speed blender until smooth. The cashew nuts are naturally pretty sweet, therefore add a bit of salt according to taste.
Grate the cucumber and remove the water from the cucumber by squeezing it with your hands. Stir the grated cucumber with the rest of the sauce and add dill (optional). Add more salt/pepper/lemon juice if needed. Serve cold.
This sauce will be smoother if you make it in a high speed blender, such as a Vitamix. A food processor will also be fine but the sauce will be rougher. I’ve also find that the color of the sauce depends on the cashew nuts being used. Some labels will make this sauce more yellowish.