We love cashews over here 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 flavour that one who isn't vegan would be surprised that they're eating nuts. I used to make vegan tzatziki with soy yogurt, and feel free to 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. So go nuts for cashews and don't be afraid of the fat!
ingredients (makes 1 cup):
1 C raw cashews (soaked for 20 minutes in hot water)
1/2 C water
3 tbsp lemon juice
2 garlic cloves
1/2 tsp sea salt
1/4 tsp ground pepper
1/2 C shredded cucumber
3 tbsp fresh dill, chopped
In a high powered blender combine cashews, water, lemon juice, garlic, salt, and pepper until smooth.
After shredding the cucumber ensure to squeeze the excess water out wither through a fine mesh sieve using your hands or in a nut milk bag, which is what I do. Transfer the cashew cream mixture to a bowl and stir in the shredded cucumber and chopped dill. Refrigerate for at least 1 hour before serving. Keeps 5 to 7 days in the fridge.