Dairy Free Tzatziki

By denise | {wholly rooted}
April 27, 2016
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Author Notes: This tzatziki has the creamy tang of a traditional recipe, but is dairy free! Serve with grilled meat as a dressing or keep it vegan and use as a dip for fresh veggies, with pita chips, or add a dollop over your chilled summer soups. Delicious.denise | {wholly rooted}

Serves: 6

  • 1 Medium cucumber
  • 4 Garlic scapes, or 2 cloves of garlic
  • Juice of 1 lemon
  • 1 cup Soaked raw cashews
  • Sprig fresh dill
  • Salt & pepper to taste
  1. To soak the cashews: Put 1 cups of raw cashews in a canning jar or bowl, cover with hot water from your kettle (meaning hotter than tap but not boiling), let soak 1-4 hours. Drain.
  2. Peel your cucumber, cut in half, scrape out the seeds with a spoon. If you want chunky tzatziki, save about 1/4 of the cucumber to the side. If you want creamy, use it all in this first step.
  3. Blend the cucumber, lemon juice, garlic scapes, drained cashews, dill, and a big pinch of salt and pepper in your blender until smooth. Note: If you do not have garlic scapes, you can substitute 2 garlic cloves, minced.
  4. Taste. Add additional S&P to taste.
  5. If you wanted a creamy texture, you are done, if you like some chunkiness, add the final 1/4 of your cucumber (chopped) to this mix.

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