Vegan Tzatziki

Name: Vegan Tzatziki
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1/2 english cucumber, (peeled); 1 cup raw cashews, (soaked in water overnight and drained); 1/2 cup water; 2 tbsp lemon juice; 1 small garlic clove; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh mint; 3/4 tsp salt; 1/4 tsp pepper; Extra virgin olive oil, (for topping)

Prep 10 min Serves 12 Source

Ingredients

1/2 english cucumber, (peeled)
1 cup raw cashews, (soaked in water overnight and drained)
1/2 cup water
2 tbsp lemon juice
1 small garlic clove
2 tbsp chopped fresh dill
2 tbsp chopped fresh mint
3/4 tsp salt
1/4 tsp pepper
Extra virgin olive oil, (for topping)

Steps

1
Prepare the cucumber. Using the coarse holes of a box grater, shred the cucumber. You should have about 1 cup. Place the cucumber in the center of a clean tea towel, and squeeze out excess moisture. Set aside.
2
Blend the base. Combine the soaked cashews, water, lemon juice, and garlic in a blender and blend until smooth and creamy, about 1 minute.
3
Mix the tzatziki and chill. In a mixing bowl, stir together the cucumber, cashew cream, dill, mint, salt, and pepper. Refrigerate for at least one hour. As it cools, the mixture will thicken and the flavors will meld. Serve, drizzled generously with extra-virgin olive oil.