banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

I’m Sorry Grandma, it’s Vegan Cashew Tzatziki

Serves 4 to 5 | Ready in 10 minutes (if cashews are pre-soaked)

    Share

    I’m Sorry Grandma, it’s Vegan Cashew Tzatziki

    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!

    Advertisement

    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!

    Advertisement

    I’m Sorry Grandma, it’s Vegan Cashew Tzatziki

    Ingredients

    • 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

    Nutrition

    Per serving:

    • delicious servings: 267 calories5
    • protein7g
    • fat23g
    • carbs14g
      • sugar3g
      • fiber2g
    • sodium57mg

    Directions

    01

    Add cashews, lemon juice, tahini, garlic, water and salt and pepper to food processor and blend until very smooth, scraping down sides as necessary.

    02

    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.

    03

    Serve with salads, falafel, fresh veggies or your favorite crackers, or store in tightly sealed jar in refrigerator for up to 1 week.

    Advertisement

    Like this recipe?

    This recipe is part of the Greek to me collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.