Tzatziki [Vegan]

Missing this classic Greek dip? Don’t worry! We’ve got you covered with this mouthwatering vegan Tzatziki!

Contents

Fresh cucumber, peeled and grated 1 large one; Vegan yogurt alternative such as soy-based or coconut-based, 1 cup; Garlic clove, minced 2-3; Lemon juice, freshly squeezed 2 tablespoons; Olive oil, high-quality extra virgin 1 tablespoon; Salt to taste; Fresh dill weed, chopped 1/4 cup.

Following cashew soaking, transfer the cashews and liquid to a fine-mesh sieve, gently tapping it against the sink to efficiently drain away excess moisture.
Blend the cashews with the new water, garlic, lemon juice, and salt in your blender until smooth. Until a silky, velvety consistency is achieved. Seriously. To achieve a smooth and creamy texture, thoroughly blend the mixture to break down any potential graininess. Set aside for now.
Combining the fresh ingredients in a mid-sized mixing bowl, place the cucumber, dill, parsley, mint, green onion, and lemon zest inside. Carefully transfer the creamy cashew mixture from your blender to a large mixing bowl, then gently fold the ingredients together until well combined.
Season with black pepper and salt to taste, then stir once more to ensure a harmonious blend of all components. Store perishable items in airtight containers within your refrigerator to maintain optimal freshness and quality.