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Dairy-Free Tzatziki Recipe
by Denise C.

Dairy-Free Tzatziki

This tzatziki has the creamy tang of a traditional recipe, but is dairy free! Serve with lamb or chicken, as a dip for fresh veggies, with pita chips, or as a dollop over chilled summer soups. Delicious.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Greece Greek
  Servings: 4

Goes Well With: lamb, chicken, any raw fresh vegetables, pita chips

Ingredients

  • 1 medium cucumber
  • 4 garlic scapes (or 2-3 cloves)
  • juice of 1 lemon
  • Salt & Pepper
  • Sprig of fresh dill
  • 1 cup of soaked raw cashews

Directions

  1. To soak the cashews: Put 1 cups of raw cashews in a canning jar or bowl, cover with hot water from your kettle (meaning hotter than tap but not boiling), let soak 1-4 hours. Drain.
  2. Peel your cucumber, cut in half, scrape out the seeds with a spoon.
  3. If you want chunky tdadziki, save about 1/4 of the cucumber to the side. If you want creamy, use it all in this first step.
  4. Blend the cucumber, lemon juice, garlic scapes, drained cashews, dill, and a big pinch of salt and pepper in your blender until smooth.
  5. Taste. Add additional S&P to taste.
  6. If you wanted it creamy, you are done, if you like some texture, add the final 1/4 of your cucumber to this mix cut into small pieces.
  7. Serve.
  8. Will keep in the refrigerator for a few days.