Easy vegan tzatziki

18 Jun 2020

Mhmmm! That was the first thing I said once I tried my vegan tzatziki. I think it's the best 'word' to describe it! It's just soooo delicious! I have made lots of cashew-based dishes before but I did not expect how amazing this one would taste! I would say better than the dairy-based original! It's just so full of flavour you want to eat it all in one go! As always the fresher the ingredients the better!

As you know, tzatziki is normally made with dairy, but I resorted to good old cashew nuts. Once you blend them they just become the best dairy replacement ever without actually tasting of nuts anymore.

And, as always, I wanted to keep this recipe as easy as possible without compromising on taste. It's prepared in less than 10 minutes. All you have to do is a bit of chopping and switching on a blender. And you can get all the ingredients in your local supermarket.

For more delicious, quick and easy vegan recipe ideas, also check out my other videos on my youtube channel and subscribe here:

https://www.youtube.com/c/exceedinglyvegan

Try this vegan tzatziki with freshly toasted pitta bread. it's amazing!

I'm normally not a fan or drizzling oil over some food when it's not necessary, but trust me, adding a little bit of extra virgin olive oil brings this dish to life even more. It increases the flavours and makes it even more addictive. But if you don't want to it's absolutely fine and still very delicious without the oil.

Make sure you use fresh lemons for this recipe. The better the quality of ingredients the better the outcome of this dish. So as much as I like to use lemon juice from concentrate for speed sometimes, in this recipe you should deffo use some freshly pressed one. Also, my favourite vinegar is apple cider vinegar. If you don't have any I would use more lemon juice instead of other vinegar varieties like wine vinegar.

A scoop of heaven. That's what the Greek godesses and gods would've eaten in ancient times ;)

INGREDIENTS (one medium size bowl):

Step 1:

1/2 cucumber
1/2 handful of dill

Step 2:

150g cashew nuts
100ml water
1 clove of garlic
3 tbsp lemon juice
2 tbsp apple cider vinegar
1/2 - 3/4 tsp salt

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METHOD:

Step 1:

Finely cube 1/2 a medium size cucumber and then chop up some dill (I would say half a handful).

Put aside.

Step 2:

Then add all ingredients from step 2 into a smoothie blender and then blend for 1 minute or until everything is super smooth. You don't need to soak the cashews unless you have a super weak blender (it's an urban legend that you need to do it - if you do it then you may need to reduce the water content in the recipe, otherwise it may be too runny).

Step 3:

Pour the blended mixture into a medium size bow, ad the cucumber and dill and mix together.

Drizzle some olive oil on top (optional) and serve with sliced veggies like carrots or peppers or with toasted bread like pita bread. Enjoy!

And if you like this recipe, why not try my delicious chickpea polenta quiche, it's perfect for picnics in the park.