I love using cashews in the hot for food kitchen! They’re so versatile and create the creamiest of textures. In fact, cashews are so creamy and can take on any flavor that non-vegans will be surprised that they’re eating nuts. I’ve made vegan tzatziki with soy yogurt before, and you can totally sub in 1 cup to the recipe below. But in the end, cashews are the healthier choice. They’re chock full of heart healthy monounsaturated fats and are high in copper and magnesium. Go nuts for cashews, and don’t be afraid of the fat!
Raw cashews are used to make this vegan tzatziki super creamy!
- 1 C raw cashews, soaked for 20 minutes in hot water
- 1/2 C water
- 1/2 lime or lemon, juiced
- 2 garlic cloves
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 C shredded cucumber
- 3 tbsp fresh dill, finely chopped
Drain and rinse cashews from the soaking water. Add to a high-powered blender along with water, lime (or lemon) juice, garlic, sea salt, and ground black pepper and blend until very smooth.
Transfer to a bowl and stir in the shredded cucumber and chopped dill. Refrigerate for at least 1 hour before serving.
Never use the cashew soaking water in a recipe! Be sure to drain and rinse the cashews thoroughly in fresh water. This keeps up to 7 days in the fridge.