Life-changing Vegan Cashew Tzatziki
This good-for-you vegan tzatziki is so good, you’ll crave it. Never watery, it tastes even better than dairy because it’s made with creamy cashews. A perfect quick appetizer for company, or weekend snack prep….no one will know it’s vegan!
Equipment
- High Speed Blender a strong blender really is a must for this one!
Ingredients
- 1 ¼ cups raw cashews
- ½ cup water
- ¼ cup freshly squeezed lemon juice
- 2 cloves garlic peeled and chopped
- ¾ teaspoon salt plus more to taste
- ½ teaspoon garlic powder
- 1 medium English cucumber (about 2 cups squeezed)
- ¼ cup lightly packed fresh dill chopped
- freshly cracked pepper
Instructions
- To soak the cashews quickly: bring a kettle to the boil before you do anything else. Place cashews in a heat proof bowl, cover with just boiled water and let soak for 30 minutes. Drain and rinse.
- Meanwhile, prep your ingredients: grate the cucumber. Grab small handfuls of the grated cucumber and squeeze the excess moisture out over the sink, then place the squeezed cucumber into a medium bowl. Add the dill to the bowl.
- To a blender, add the water, lemon juice, garlic, salt, garlic powder, and plenty of pepper. Once the cashews are soaked, rinse and drain and add to the blender.
- Blend on medium speed, slowly increasing to high as the cashews liquify, until silky smooth, about 1 minute total. If you need to, scrape the side of the blender once mid-blend so there are no chunks.
- Pour over the cashew mixture over the cucumber and stir to combine. Cover with plastic wrap and chill for an hour for the flavours to blend. Taste and adjust salt or lemon juice to your liking.
Over time, liquid may separate, just stir before enjoying! It won't ever get too runny as the dip thickens over time.