Vegan tzatziki. Yep, I did it—and before I dive into this recipe, I feel like I owe an apology to my family. I must admit making this dip didn’t feel right. It was like I was cheating on my Greek family . . . but then I tried it. Oh my gosh: it’s pretty damn close to the real deal and so flavorful. Suddenly my guilt evaporated, and I was surprisingly happy that I made it!
This dish is traditionally vegetarian and often accompanies me at the table with all my vegetable recipes. I decided why not make it vegan and add it to my list of plant-based recipes that everyone must have, and I certainly do not regret it. It doesn’t lack flavor, creaminess or strength. It’s completely balanced with the amounts of fat, acidity and salt—I know you will love it!
1 cup cashews, soaked for at least 2 hours
1/4 cup lemon juice
3 Tbsp sesame tahini
3 garlic cloves
1/2 cup water (add less or more for preferred consistency)
Salt and pepper, to taste
1 cup cucumber, grated, excess liquid squeezed out
1/4 cup fresh dill, finely chopped
1/2 Tbsp mint, finely chopped (optional)
2 to 3 Tbsp extra-virgin olive oil
Add cashews, lemon juice, tahini, garlic, water and salt and pepper to food processor and blend until very smooth, scraping down sides as necessary.
Remove mixture from processor and transfer to large mixing bowl. Add cucumber, dill, mint (if using) and olive oil and stir until well combined. Adjust seasonings as desired.
Serve with salads, falafel, fresh veggies or your favorite crackers, or store in tightly sealed jar in refrigerator for up to 1 week.