I decided to try and come up with 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]

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Serves

6-8

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

  1. 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!

Nutritional Information

Total Calories: 690 | Total Carbs: 35 g | Total Fat: 58 g | Total Protein: 18 g | Total Sodium: 543 g | Total Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Koko Brill

See My Recipes

Wholesome snacks and meals for the win!

Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.

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