Tzatziki Sauce — Chez Dugas (Print)

Creamy, tangy tzatziki with cashews and soymilk, finished with grated cucumber and dill.

Yield: 1 batch

Tzatziki Sauce

Notes

This sauce is adapted from a recipe by @healthyveganeating recommended by a friend on Instagram, with less cashew and added soymilk.

The soymilk plus lemon juice and vinegar curdles like yogurt and thickens the base.

Ingredients

1/2 cup raw cashews
1/4 cup cucumber juice from straining the grated cucumber below (mine only had 1/4 cup juice)
1/2 cup soymilk
1 1/2 tbsp lemon juice
1/2 tbsp apple cider vinegar
2 cloves garlic
1/8 tsp black pepper
1/2 tsp salt, or to taste
1 cucumber grated and strained
2 tbsp fresh dill chopped (or 2-3 tsp dry dill)

Instructions

Grate the cucumber, then strain it using your preferred method (a nut milk bag works well). Reserve the cucumber juice.
Set the wrung-out cucumber shreds aside to stir in at the end.
Combine cashews, cucumber juice, soymilk, lemon juice, and apple cider vinegar. Soak at least 20-30 minutes to soften the cashews.
Blend the soaked mixture with garlic and black pepper, then add salt to taste.
Stir in the grated cucumber and chopped dill.

Makes 1 batch