This vegan tzatziki is deliciously moreish. This is a dairy-free dip that you can serve with raw vegetables. It works really well on bread and wraps too. Perfect for lunch, I also like to serve it for snack or dinner as my kids like to munch on crudités.
The recipe is very straightforward but you will need to soak the cashews in advance (for 4 hours to overnight). I like an even balance of dill and mint, but you can play around with the seasonings and vary the quantities of herbs to accommodate your personal taste.
There is enough here to make a large bowl so feel free to halve the ingredients if you need less.
This vegan tzatziki will keep in the fridge for 3-5 days in an airtight containers.