Tzaziki was one of my favorite things before I went plant based and cut out dairy. While at my friend Elizabeth’s house, she served a fantastic plant based take on tzaziki. I was soooo excited to make it at home and use it to top falafel (or falafel pie)! Since it makes quite a bit, later this week I plan on using it to top Zucchini Cakes. This is based on a recipe in Veganomicon.
Super easy to make ahead of time (and give the flavors a better chance to meld)! I made it in the morning for serving in the evening, although I often try to make it the night before if I have time. Makes dinner prep in the evening that much easier!
- 1 pound cucumber, peeled and grated (I used food processor for quick grating, since you’ll need it anyway later)
- 1 cup raw cashews
- 2 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp salt
- 3 Tbsp fresh lemon juice
- pinch of black pepper
- 1 Tbsp dried dill (or fresh if you have it) – I love things very dill-y, so if you don’t back off on the dill a lot!
After grating the cucumber, remove half of it from the food processor and squeeze well to get rid of as much water as possible. Then place in a bowl. Add the remaining ingredients EXCEPT dill to the food processor with the remaining half of cucumber and let the processor run for a while until everything is very smooth. Add to the bowl, season with dill and stir well. Chill before serving.