Vegan Tzatziki
Ingredients
Vegan Tzatziki
- 2 cups Unsweetened Vegan Yogurt (or all of the Cashew Cream, recipe below)
- 3/4 cup Diced Cucumber
- 3-4 Garlic Cloves (minced)
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 2 Tbsp Chopped Fresh Dill
- Salt & Pepper to taste
- 1/4 cup Softened Vegan Cream Cheese (optional for extra thickness)
Cashew Cream (See Notes)
- 1 1/2 cups Raw Cashews
- 1 cup Plant Milk (unsweetened)
- 1-2 tsp Lactic Acid (or Lemon Juice to taste)
Instructions
Cashew Cream
- If you are using Cashew Cream instead of Vegan Yogurt, cover the cashews in boiling water for 15 minutes. Then add them along with the plant milk and lactic acid to a high speed blender and blend until smooth. Taste and adjust for lactic acid / lemon juice.
Vegan Tzatziki
- To prepare the cucumber, slice it in half lengthwise. Scoop out the seeds and guts with a spoon. Then dice the cucumber into 1/4" cubes.
- After that, literally just add the cucumber to a bowl with all the other ingredients. If you're using vegan yogurt add that, if you're using the cashew cream instead, add all of that. Taste and adjust for final seasoning and let it chill in the fridge for at least 30 minutes to let the flavors develop.You can also add about 1/4 cup of Vegan Cream Cheese for extra thickness too!
Notes
Cashew Cream - If you can't do Cashews, you can also make some Tofu Cream.
Tried this recipe?Let us know how it was!