While I have never missed drinking (cow) milk, I still eat and crave some cheese and occasionally like to use yoghurt in cooking. I have reduced the amount I consume over the last few years and will eventually eliminate it. To do this I am working on alternatives, recipes that I consider to be Plant-based essentials. The latest project I am really happy with is cashew yoghurt.
I have used my cashew yoghurt to make Tzatziki. This is a dip I would miss when I eventually stop eating all dairy.
There are many versions of Tzatziki, there are different combinations of herbs and acids in recipes, I use lemon juice and dill as the main flavours with a touch of mint. When eating this version I often forget that you are meant to make it with a dairy based yoghurt, I think this really works.
Tzatziki – made with Cashew yoghurt (which is dead-easy to make)!
2 cloves of garlic, minced or grated with a micro-plane
300g of cashew yoghurt (or yoghurt of your 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
Remove the seeds of the cucumber and grate it, 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 and 300g of cashew yoghurt in a bowl.
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 with crudite and crackers or sauce on a meal, or as part of a Raw tart.