Best Vegan Tzatziki Sauce 🌱 We've transformed a classic greek yogurt sauce into an easy & delicious vegan recipe made without yogurt, created instead with a creamy and refreshing fusion of cashews, cucumber, dill & tart lemon. Dairy free, GF & no added oil.
2clovesgarlicminced - large cloves - see notes below
¾teaspoonsea saltadd more if needed to taste
6tablespoonlemon juiceadjust as needed
¾Cwateruse less if you want a thicker consistency
¼teaspoonblack pepperground - to taste
Place pre-soaked cashews in blender or food processor. (See notes below for soaking methods)
Add water, lemon juice, vinegar, garlic, salt & pepper.
Blend on high speed until smooth and creamy.
Add grated cucumber and dill. Pulse briefly or hand stir, just to combine.
Add extra salt, pepper, or lemon as needed, to taste.
Store covered in the refrigerator until ready to serve.
🥕Raw cashews need to be soaked before using them in this recipe. You can soak them in water overnight in the fridge, or, if you're short on time, you can boil them for 15 minutes on the stove. Rinse thoroughly under cold water and drain. I prefer to preserve more of the nutrients, so here's how I do it: Place cashews in a bowl, cover with with boiling water and allow them to sit for 1 - 3 hours. The longer they soak, the softer they'll get and the creamier your sauce. I find 1-½ to 2 hrs is enough time for this recipe. Be sure to throughly rinse (in cold water) and drain the cashews before adding them to the blender.🥕Depending on the size of your garlic cloves and how much you love garlic, adjust the quantity you use to your taste. Personally, I find 2 large cloves to be just right for me.