Cashew Tzatziki Sauce
Makes about 1 1/4 cups
Special Equipment: Blender, box grater
This Cashew Tzatziki Sauce is a game-changer. Made with whole food ingredients, it's a sublime topping for crispy baked falafel, veggie burgers, grain bowls, and hearty salads.
Cashew Tzatziki Sauce is a creamy, cooling condiment that's cholesterol-free! Traditionally made with strained Greek yogurt, this recipe calls for buttery cashews which provide a luscious, non-dairy base rich in minerals, heart-healthy fat, and calcium. Use raw pumpkin seeds or tofu for a nut-free alternative. Shredded cucumber, fresh garlic, and dill round out the clean flavors of this simple but delectable sauce.
Ingredients
½ English cucumber (or if using a regular cucumber, peel, and seed it first)
1 cup raw cashews, soaked in warm water for about 10 minutes, drained
½ cup water
3 large cloves garlic, peeled
2 tablespoons lemon juice
½ teaspoon salt
2 tablespoons minced dill
Directions
Use a box grater to grate the cucumber. Scoop the grated cucumber into a paper towel or tea towel and squeeze out the liquid. Empty into a small bowl and toss with a sprinkle of salt.
Place cashews, water, garlic, lemon juice, and salt in a blender and blend until completely smooth and creamy. Transfer to the bowl with the cucumber. Stir in the dill. Refrigerate until ready to serve. Keep leftover sauce in the refrigerator for up to a week.
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