Vegan Tzatziki – Gluten Free

I made Vegan Tempeh Gyros for the first time the other day and had to make some Tzatziki to go with it of course. It turned out amazing, it has a lovely creamy, garlic flavour and the dill comes through nicely. Definitely worth you trying it and so simple to make.

Here’s the video link to the recipe.

Otherwise scroll on down for the written recipe.

Ingredients:

• 1 cup cucumber , peeled and grated
• 1 cup raw cashews (see note)
• 3/4 cup water (add up to 1/4 more to thin out as desired)
• 1 1/2 tablespoons fresh lemon juice
• 2 1/2 teaspoons white vinegar
• 3 cloves garlic , medium size
• 1/2 teaspoon sea salt
• pinch ground black pepper
• 1 1/2 tablespoons fresh dill or 3/4 tsp dry Dill

How To Prepare:

Earlier that day or night before:

• Soak the raw cashews in water overnight or if you don’t have enough time boil them in water for 30 mins. If the blender you use is not high powered then soaking will be crucial for them to soften properly and not be too grainy and chunky.

Next day or later that day:

• Grate the cucumber and squeeze out any excess moisture using paper towels and/or a sieve until mostly dry. Set aside for now.
• Put the soaked cashews in the blender along with the vinegar, garlic, salt & pepper and blend till smooth.
• Then add the grated cucumber in and blend till incorporated.
• Then finally add in the dill.

Voila you’re done. Simple as that.

You can use the Tzatziki straight away but putting it in the refrigerator it will thicken when it cools.

This makes approximately 2 and half cups and will last in the fridge for up to a week.