So if you know me at all, I struggle with IBS. One of the things my body is funky about, is dairy. So if I can find a dairy alternative for something that actually tastes good, I'm all over it. Thus, vegan tzatziki was born!
- 2 Cup Raw Cashews
- Water to Cover Cashews
- Zest of Half Lemon Rind
- Juice of a Whole Lemon
- 2 Tsp Extra Virgin Olive Oil
- 1 Tsp of Himalayan Pink Salt
- 1 English Long Cucumber Peeled and Shredded
- 2 Sprigs of Fresh Dill or 2 Tsp Dried (fresh is always best )
- 3 to 4 Large Cloves of Garlic
Place cashews into large measuring cup (must be 2 1/2 cups or larger) and cover cashews with water. Let cashews soak for at least 20 minutes. While cashews are soaking, peel and shred cucumber into colander. Sprinkle half the sea salt over cucumber and let sit for 20 minutes. While cucumber and cashews are chill'n, peel and roughly chop garlic, grate lemon rind, squeeze lemon juice, and wash and remove dill sprigs. Place all in blender or Bullet of sorts. Once cashews have sat for 20 minutes, blend all in bullet together except for cucumber. Once all is blended super smooth, place in bowl. Next squeeze cucumber with paper towel and remove as much moisture as possible. Mix cucumber into bowl and enjoy!!
Fix Portions: 1/4 cup serving = 1 Blue