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Vegan Tzatziki

Vegan Tzatziki

240g/2 cups unroasted, unsalted cashews, soaked in water for 3 hours or more (I soak mine overnight)
1 large, whole lemon's juice (3 tbsp)
2 medium garlic cloves, crushed or finely chopped
¾ tsp salt
½ tsp freshly ground black pepper
½ whole cucumber, finely chopped (it will seem like too much, but is not)
2 packed handfuls fresh mint leaves, finely chopped (=15g)

  • Drain the cashews and rinse them well. Put them in a powerful smoothie maker/blender with 120ml/½ cup water and blitz to a fine, smooth, creamy consistency. You can use a food processor or stick blender, but the result won't be as smooth.
  • Add the lemon juice, garlic, salt and pepper and blitz to a smooth puree. It should have a thick, yoghurty consistency. Add a little more water if it is too thick. Bear in mind it will thicken in the fridge.
  • Transfer to a mixing bowl, or a bowl you'd like to serve it in. Add the cucumber and mint and stir through. Now refrigerate for at least 30 minutes before serving.
  • etc
  • etc

  • For Full Instruction:

    Rated 4/5 based on 1273 Reviews

    Vegan Tzatziki Reviewed by iputu c on 1:13 AM Rating: 5
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