When enjoying this version, I often forget that traditional Tzatziki is made with dairy-based yoghurt. The cashew yoghurt creates a texture and flavour that stands up wonderfully, making this vegan Tzatziki a delicious alternative that doesn’t compromise on taste.
Serve Tzatziki with Baked Polenta Chips or as a sauce for falafel. Add a dollop to a Tortilla but it is also perfect with Wild Green Pie. It’s a testament to how plant-based ingredients can recreate and even elevate classic recipes, bringing a fresh twist to a beloved dish. For a nut-free version this soy based is an easy and creamy alternative.
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.
If you love homemade dairy alternatives, try these recipes which start with a simple fermented soy base. Middle Eastern inspired Labneh and a herby plant-based Bourisn style cheese from France. Remember to follow along on Instagram and subscribe below.
