Recipe: Vegan Tzatziki (Soy Free)

Tzaziki is along with guacamole and hummus one of my favoirte things to eat ever, so we had to veganize this incredible garlic bomb. The original tzaziki calls for dairy which in this recipe has been replaced by (organic) cashew nuts. This tzaziki is creamy and so satisfying to add to your meals. Above I have paired it with leftovers from the night before, ovenbaked salted potatoes, added a handful or two of peas and a tablespoon of sesame seeds. Everything fried on the pan in some coconut oil at medium heat for 7-10 minutes. 

Servings: 4  // total time: 15 minutes + overnight in the fridge

1 cucumber
¾ cup cashew nuts
¼ cup lemon juice
2 garlic clove
1 tbsp. dried dill or fresh dill to taste
¼ tsp. of Himalayan pink salt

Grate the cucumber and squeeze out the liquid into the blender. Place the shredded cucumber in a bowl and set it aside. Place the rest of the ingredients in the blender with the juice of the cucumber.

Blend until you have a nice thick crème. The crème will be thick but it will become thinner when it draws in the fridge overnight.

'Mix the grated cucumber with the crème. Place it in the fridge till the next day. If you feel the tzatziki is too thick, you can now add a little water to desired consistency. Season with salt. Store in the fridge for up to 4 days.