Tzatziki Sauce
Creamy, tangy tzatziki with cashews and soymilk, finished with grated cucumber and dill.
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)
- 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
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Notes from Craig
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.