Vegan Tzatziki Sauce
by Karissa's Vegan Kitchen
Ingredients
- 1 cucumber
- 1 cup non-dairy plain yogurt
- 1 cup soaked cashews*
- 2 tablespoons lemon juice - about one large lemon's worth
- 1 clove fresh garlic - quartered
- ½ teaspoon salt
- 1 tablespoon fresh dill
Instructions
- First, grate the cucumber and pat dry with a towel to remove excess moisture. This will prevent the sauce from being too runny.
- Add the grated cucumber and the rest of the ingredients to a high-speed blender and blend until smooth. If the sauce is too thick, add a little more yogurt.
- Store in a jar in the fridge.
Notes
* To soak cashews, place raw cashews in a bowl, cover with water, and let sit for at least 4 hours or overnight. Drain out the excess water and add to recipe.