Plant Based Tzatiki Dip
{Original post published December 11, 2018}
This recipe has quickly become one of my favourite things to bring to a party or serve to a crowd. People go crazy for it- no one ever believes it’s plant-based and made with cashews! If you’re trying to encourage your family to try healthier options this holiday season, this is a great option. No one will feel deprived, and everyone will eat a whole lot more veggies… because they taste so dang good covered in tzatiki!
Cashew Tzatziki Dip
1 cup raw cashews, soaked for 2-4 hours in room temperature water
1/2 cup diced cucumber
1/4 cup water
Juice of 1 large lemon
1 tbsp olive oil
1-2 cloves of garlic
1/2 tsp sea salt
1/4 tsp ground pepper
3 tbsp fresh dill, chopped
Directions
Strain and rinse soaked cashews.
In a high powered blender or food processor combine cashews, cucumber, water, lemon juice, olive oil, garlic, salt, and pepper until smooth. Blend on high until well combined, adding more water tablespoon by tablespoon as needed.
Transfer the cashew cream mixture to a bowl and fold in the chopped dill. Refrigerate for at least 1 hour before serving. Serve with fresh veggies, crackers, as a sauce for fish or chicken or as a salad dressing. Keeps 5 days in the fridge.
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