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!
For other recipes using cashew cream as the base check out the creamy caesar dressing, vegan mac & cheeze, and ranch dip.
vegan tzatziki
Raw cashews are used to make this vegan tzatziki super creamy!
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Servings: cup
Ingredients
- 1 C raw cashews, soaked for 20 minutes in hot water
- ½ C water
- ½ lime or lemon, juiced
- 2 garlic cloves
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ C shredded cucumber
- 3 tablespoon fresh dill, finely chopped
Instructions
- 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.
Notes
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.
Ellen Lederman
Just discovered your blog, thanks to a Google search for tzatziki sauce. Fabulous! And with all good ingredients, not like some recipes that use soygurt. Can't wait for falafel lunch tomorrow.
I was sad that Isa no longer does recipes now that she has a restaurant, but then I find equally fantastic recipes from blogs like yours! Thanks so much! Can't believe you even have cranberry bliss bars!
Lauren Toyota
Hi Ellen
Well we are so happy you found us! Happy cooking and stay in touch 🙂