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Vegan Tzatziki

Prep Time 10 minutes
Passive Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • High-speed blender


  • 2/3 cup cashews (soaked)
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 2-3 tbsp water
  • salt and pepper
  • 1/2 cucumber (grated/ roughly 1/2 cup)
  • 1/4 cup fresh dill (finely chopped)


  • Begin by soaking the cashews in boiling hot water for 30 minutes. This helps to soften the cashews so they are easier to blend and creamier. NOTE a high-speed blender is KEY.
  • Once the cashews have soaked for 30 minutes, grate 1/2 of a cucumber over a towel or paper towel (you can leave the skin on it will just give the Tzatziki a bit of a green hue). Once grated, bundle the cucumber up in the towel it's on, and squeeze out as much of the water you can. Set aside. 
  • Drain the water from the cashews and then add the cashews to a high-speed blender along with the lemon juice, water (start with 2 tbsp), garlic, cucumber and salt and pepper. Depending on the blending process goes, and how thick you want your Tzatziki, add 1 more tbsp of water.  Blend until smooth. 
  • Lastly, fold in the dill. Best eaten fresh. But can store in the fridge for a few days.