Plant based tzatziki

By Julie Daniluk
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YIELDS
1 -1/2 CUPS

Ingredients

  • 1 cup cashews
  • 3-4 tablespoons lemon juice (depending on how tart you like it)
  • 1/4 teaspoon lemon peel zest
  • 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon ground cumin
  • 1/2 cup grated young zucchini
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil
  • 2/3 cup coconut milk

Spices (if you tolerate them well)

  • 1/8 to 1/4 teaspoon garlic powder
  • Pinch of black pepper

Directions

  1. Soak cashews for at least two hours if you don’t have a high-speed blender. Rinse cashews after soaking thoroughly and drain. Put cashews, lemon juice, zest, olive oil, salt, garlic and pepper (if using) and coconut milk into a high-speed blender. 
  2. Blend until smooth and creamy, scraping down the sides of blender as necessary. If desired, add one tablespoon of extra lemon juice (for extra tang). 
  3. Transfer mixture to a bowl and stir in zucchini. Mix well, and then refrigerate to cool.

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