There are many versions of Tzatziki, regional variations, different combinations of herbs and acids and of course personal preference.Tzatziki with cashew yoghurt is mine, rich and creamy withI lemon juice, dill and of course of mint. When eating this version I often forget that this vegan Tzatziki is traditionally made with a dairy-based yoghurt as this recipe works really well.
Tzatziki – made with Cashew yoghurt
Ingredients:
- 1 cucumber
- 2 cloves of garlic, minced or grated with a micro-plane
- 300g of cashew yoghurt, soy yoghurt or product of choice.
- Zest of 1 large or 2 small unwaxed lemons
- 2–4 tbsps of lemon juice
- 2 Tbsp finely chopped dill
- Chiffonade mint -approximately 12 leaves – optional
- Seasoning – Malden sea salt and ground white pepper
Method:
Remove the seeds of the cucumber and grate, wrap the grated cucumber in a clean cloth or towel and squeeze out as much moisture as possible.
Put the grated cucumber, minced or grated garlic, lemon zest and juice, chopped dill into a bowl with 300g of cashew yoghurt.
Mix the ingredients together until well combined.
Taste the mixture, add more of your ingredients if you want to enhance any of the tastes.
Season with salt and pepper and stir through a touch of mint if desired.
Garnish with some chopped dill, lemon zest and mint.
Serve as you would normally serve Tzatziki, as a dip for Baked Polenta Chips, a side for a Tortilla, also perfect with Wild Green Pie.
Allergens and substitutes – these recipes is contains a tree nut – cashews, coconut (a rare allergy) and oat milk. If you need to avoid these you could try this super simple homemade soy based recipe.
