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}
Ingredients
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1
Medium cucumber
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4
Garlic scapes, or 2 cloves of garlic
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Juice of 1 lemon
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1 cup
Soaked raw cashews
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Sprig fresh dill
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Salt & pepper to taste
Directions
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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.
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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.
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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.
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Taste. Add additional S&P to taste.
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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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