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.
Place cashews in a bowl. Cover with water. Set aside to soak for 4hrs to overnight.
Drain cashews when ready to make the dip. Place in a blender with 200ml water [US 3/4 cup]. Blend until smooth. Add garlic cloves, lemon juice, white vinegar and salt. Blend again until smooth. Transfer to a large bowl.
Grate cucumber on the coarse side of a cheese grater. Squeeze with your hands to discard as much water as possible.
Mix grated cucumber, chopped dill and chopped mint into the dip. Adjust seasoning if needed with pepper, lemon juice and/or more herbs.
Refrigerate and serve cold with a drizzle of olive oil on top. This dip will keep in the fridge for 3-5 days in an airtight container.