Tzatziki 💚
This sauce is largely based on the recipe by @healthyveganeating that was recommended by @plant.eating.angie. I put my dip and dressing experience to good use and dialed back the cashews and brought in some soy milk. The soy milk combined with the lemon juice and vinegar curdles and thickens to produce a complex creamy addition. This happens every time, and I love having that knowledge in my plant-based toolbelt. The rest is pretty much the same as Javant's recipe except English cucumbers are like 5x more expensive here so I just used a regular cucumber 🥒 😋
Tzatziki Sauce:
½ cup raw cashews
¼ cup cucumber juice from straining the grated cucumber below (mine only had ¼ cup juice)
½ cup soy milk
1 ½ tbsp lemon juice
½ tbsp apple cider vinegar
2 cloves garlic
â…› tsp black pepper
½ tsp salt, or to taste
1 cucumber grated and strained
2 tbsp fresh dill chopped (or 2-3 tsp dry)
Grate, then strain cucumber using your preferred method (I used a nut milk bag), reserving cucumber juice. Set wrung out cucumber shreds aside to stir in at the end. Combine cashews, cucumber juice, soy milk, lemon juice, and apple cider vinegar to soak for at least 20-30 minutes to soften the cashews. I soaked for about an hour while I made falafel.
Blend soaked mixture with garlic & black pepper and then salt to taste. Stir in grated cucumber and chopped dill.
#plantbased #oilfree #tzatziki