Cashew Tzatziki

Name: Cashew Tzatziki
Prep time: 5 min
Cook time: 5 min
Yield: 1 cup
Cuisine: American
Ingredients: 1 cup cashews ((raw)); 1/2 cup water; 1/2 cup lime ((or lemon, juiced)); 2 garlic cloves; 1/2 tsp sea salt; 1/4 tsp ground pepper; 1/2 cup cucumber ((shredded )); 3 tbsp dill ((fresh, chopped))

Posted on February 10, 2015 by John and Lauren in Spreads

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Tzatziki is as fun to say as it is to eat. Quick to make, it’s always great for parties when friends are gathered round. And your gathered friends will have lots to talk about when they learn this cashew-based tzatziki is completely vegan and raw.

The tangy dill and lemon are balanced by the aroma of garlic, and the delicious creaminess of the blended cashews is a great replacement for yogurt. You get the digestive benefits of lemon and garlic, and the healthful fats and protein from cashews. And it’s all tied together by the dill.

Dill has a neat flavor which we usually associate with pickles. It’s a very simple way to add an exotic twist to your meals. This Mediterranean herb has been used in Greece for centuries both as a food and as a medicine. It’s now known to be anti-inflammatory a good source of antioxidants.

Tzatziki makes for a great veggie dip or as a spread.

Ingredients

1 cup cashews (raw)
1/2 cup water
1/2 cup lime (or lemon, juiced)
2 garlic cloves
1/2 tsp sea salt
1/4 tsp ground pepper
1/2 cup cucumber (shredded )
3 tbsp dill (fresh, chopped)

Servings: cup

Units:

Directions

Prep

5 min

Total

5 min

When using raw cashews you want to make sure to soak them for at least 3 hours. I just fill a jar with water and the amount of cashews I need and leave it in the fridge overnight when I know I want to make something.
Never use the soaking water in a recipe. Be sure to drain and rinse the cashews thoroughly in fresh water.
In a vita-mix or high powered blender combine raw cashews, water, lime (or lemon) juice, garlic, salt, and pepper until smooth. Transfer to a bowl and stir in the shredded cucumber and chopped dill. Refrigerate for at least 1 hour before serving. Keeps up to 7 days in the fridge.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: John and Lauren

Lauren and John are hot for food… as long as it's vegan! Together they’re cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe via their blog, Hot For Food.