Vegan Tzatziki
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.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 150 g unsalted cashews nuts
- 200 ml water
- 4 garlic cloves
- 2 Tbsp lemon juice
- 2 tsp white vinegar
- 1/2 tsp salt
- 200 g cucumber
- 4 Tbsp freshly chopped mint leaves
- 4 Tbsp freshly chopped dill leaves
- pepper to taste
- olive oil - optional
Instructions
- Place cashews in a bowl. Cover with water. Set aside to soak for 4hrs to overnight.150 g unsalted cashews nuts
- 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.200 ml water , 4 garlic cloves, 2 Tbsp lemon juice, 2 tsp white vinegar, 1/2 tsp salt
- Grate cucumber on the coarse side of a cheese grater. Squeeze with your hands to discard as much water as possible.200 g cucumber
- Mix grated cucumber, chopped dill and chopped mint into the dip. Adjust seasoning if needed with pepper, lemon juice and/or more herbs.4 Tbsp freshly chopped mint leaves, 4 Tbsp freshly chopped dill leaves, pepper to taste
- 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.olive oil - optional
Nutrition
Serving: 1servingCalories: 75kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 102mgPotassium: 121mgFiber: 1gSugar: 1gVitamin A: 84IUVitamin C: 2mgCalcium: 14mgIron: 1mg