Vegan Tzatziki
This vegan tzatziki sauce offers an authentic taste experience with its creamy texture, achieved using cashews and chickpea flour. Seasoned with refreshing cucumber, mint, lemon, and garlic, this dairy-free dip is a versatile side, perfect with grilled vegetables or as a mezze.
Instructions
- 1
Wash the cucumber (1) and grate it coarsely; no need to peel.
- 2
Squeeze excess water from the grated [cucumber] using a muslin cloth or fine sieve. Reserve the liquid.
- 3
In a small pot, combine chickpea flour (2 tbsp) with water (6 tbsp). Simmer on low-medium heat, stirring frequently, until a thick roux forms. This takes about minutes (5).
- 4
Drain the [cashews] and chop them roughly, dividing into four portions. This aids in smoother blending.
- 5
Place lemon juice (2 tbsp), the reserved [cucumber] juice, and extra virgin olive oil (1 tbsp) in a blender. Add one portion of chopped [cashews] and blend until smooth.
- 6
Add another portion of [cashews] and blend until smooth. Repeat with the remaining two portions of [cashews].
- 7
Finally, add the [chickpea roux] and blend until well combined.
- 8
Season with cloves (2 garlic), salt (2 pinches), pepper white (0.25 tsp), dried mint (1 tsp), and apple cider vinegar (2 tsp) for desired acidity.
- 9
Transfer the dip to a container and stir in the grated [cucumber]. Refrigerate for 3-4 hours to allow it to thicken before serving.
Nutrition Facts
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