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
INGREDIENTS
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
CASHEW SOUR CREAM
1.5 cups cashews, soaked overnight or at least 6 hours
1/2 teaspoon salt
2 Tablespoons lemon juice
3/4 cup water
DIRECTIONS
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.
Running With Veggies 
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