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Dairy-Free Tzatziki
This tzatziki has the creamy tang of a traditional recipe, but is dairy free! Serve with lamb or chicken, as a dip for fresh veggies, with pita chips, or as a dollop over chilled summer soups. Delicious. Ingredients
- 1 medium cucumber
- 4 garlic scapes (or 2-3 cloves)
- juice of 1 lemon
- Salt & Pepper
- Sprig of fresh dill
- 1 cup of soaked raw cashews
Directions
- To soak the cashews: Put 1 cups of raw cashews in a canning jar or bowl, cover with hot water from your kettle (meaning hotter than tap but not boiling), let soak 1-4 hours. Drain.
- Peel your cucumber, cut in half, scrape out the seeds with a spoon.
- If you want chunky tdadziki, save about 1/4 of the cucumber to the side. If you want creamy, use it all in this first step.
- Blend the cucumber, lemon juice, garlic scapes, drained cashews, dill, and a big pinch of salt and pepper in your blender until smooth.
- Taste. Add additional S&P to taste.
- If you wanted it creamy, you are done, if you like some texture, add the final 1/4 of your cucumber to this mix cut into small pieces.
- Serve.
- Will keep in the refrigerator for a few days.
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