Vegan Tzatziki

I can’t take credit for this recipe as my husband created it but I can take credit for helping eating it all! There is actually quite a lot of cucumber in this recipe, and combined with the cashews it is full of nutrients. Try this tasty dairy-free alternative as a dip or a spread in your favourite sandwich. You will have leftover cashew sour cream if you are making it specifically for this recipe because it is difficult to make only 3/4 cup of it.  Use the remainder as you would any sour cream.

Makes approximately 1 cup

3/4 cup cashew sour cream (recipe below), or your favourite dairy-free sour cream
1/2 grated English cucumber
1 Tablespoon minced dill, dried or fresh
1 clove of garlic, finely grated or chopped
1 Tablespoon fresh lemon juice
salt and pepper to taste

1.5 cups cashews, soaked overnight or at least 6 hours
1/2 teaspoon salt
2 Tablespoons lemon juice
3/4 cup water

1. Prepare your cashew sour cream by combined all of the ingredients into a high-speed blender.  Mix until completely smooth. Scrape down the sides as you go. If it is too thick for your liking, then add a bit more water.
2.  Prepare the tzatziki by placing 3/4 cup of the cashew sour cream with the cucumber, dill, garlic, lemon juice. Season with salt and pepper to taste.
3. Refrigerate for a couple of hours to let the flavours blend. Serve chilled.  At this point you can adjust seasoning to your taste.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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