This vegan recipe does not taste vegan at all! Its simply delicious and such a versatile condiment for meals, snacks, mezze platters. Try this in pitas with fresh veggies and my Beetroot Falafels
What you need
- 240g (2 cups) unroasted, unsalted raw cashews
- 2 cups (500ml) and ½ cup filtered water
- The juice of 1 large lemon (or about 3 Tbsp)
- 2 medium garlic cloves, crushed or finely chopped
- ¾ tsp salt
- 1Tbsp nutritional yeast
- ½ tsp freshly ground black pepper
- ½ – ¾ whole cucumber
- 2 packed handfuls fresh mint leaves, finely chopped (about 15g)
How to make it
Place the cashews in a clean bowl and over with 500ml filtered water. Soak the cashews for 4 hours (I soak mine overnight)
Drain the cashews and rinse well. Place them in a powerful food processor or blender with ½ cup of water. Blitz into a smooth and creamy consistency.
Add the lemon juice, garlic, salt and pepper, and nutritional yeast, and blitz until it has a thick, smooth, yoghurt-like consistency (add a little more water if too thick).
Grate the cucumber using the larger/coarser grate. Once grated, pick up handfuls of the cucumber and squeeze out some of the water over the sink. This just removes some of the water from the cucumber so that the tzatziki is less sloppy.
Transfer the cashew mixture to a mixing bowl, or a serving bowl. Add the cucumber and mint and stir until well combined.
Refrigerate the mixture for at least 30-60 minutes before serving.
Just before serving, garnish the tzatziki with a drizzle of olive oil, a grind of black pepper and a few more mint leaves.
Delicious served with falafel, and pita bread, or as a snack with crackers, chips or crudités.