By the Gracious Vegan
Tzatziki is a delicious side dish from Greece. Traditionally made from yogurt, cucumbers, garlic, salt, and dill, tzatziki can also be made with cashew cream, and it comes out divine. You can use tzatziki with many other dishes (or just eat it straight from the refrigerator!).
Makes 1.75 cups
Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)
1 cup cashews
Drain the cashews and rinse them under cold water. Then place them in a blender with these ingredients and blend on high for 30 seconds to several minutes until very smooth.
1/2 cup water
1/4 cup lemon juice
3/4 teaspoon garlic powder
3/4 teaspoon salt
Grate the cucumber (I peel mine first) and use a clean kitchen towel, cheesecloth, nut milk bag, or several paper towels to squeeze out the excess moisture.
About 6” of cucumber, any kind; remove seeds if they are prominent
Stir in (don’t blend) the grated cucumber and dill.
1 teaspoon dried dill
Stir in more water if needed for a yogurt-like texture.
Timing: 25 minutes (more like 10 minutes if you have a high-speed blender)
Nutrition: whole-food unprocessed; WFPBNO