I decided to try and come up with a plant-based tzatziki, and I’m pretty crazy about it. Cashews are my go-to ingredient for non-dairy sauces, as they make everything rich and creamy. If you have a high-speed blender, it’s not imperative that you soak the cashews, but soaking almost any type of nut is a good practice in order to unlock their full nutrient potential.
Cashew Tzatziki Sauce [Vegan]
Ingredients
- 1 cup cashews, soaked for at least 2 hours if you don’t have a high-speed blender
- 1 clove garlic
- juice and zest of 1 lemon
- 1 teaspoon dried dill
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt
- pinch of black pepper
- 1 tablespoon olive oil
- 2/3 cup almond milk
- 1/2 cup cucumber, grated
Preparation
- In a high-speed blender, process all ingredients, except cucumber until smooth. Give the grated cucumber a squeeze to remove excess water. Stir into blended mixture. Voila!
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