Creamy, garlicky and tangy, this vegan tzatziki is the perfect dip for flatbread, fresh or roasted veggies and olives. Easy to make, it's great spread on wraps, burgers and sandwiches, and as a dollop in a free-style Buddha bowl!
Blend the cashews with the water until smooth, scraping down the sides as necessary. Add in the garlic, olive oil, red wine vinegar, lemon juice and salt just until blended. If blending has heated up the cashew cream, set aside in the fridge to chill – warm or hot cashew cream will "cook" your cucumbers and draw out more moisture. Pour the cashew cream into a medium sized bowl.
Meanwhile, cut your cucumber in half. Scrape out the seeds and grate the cucumber with a standard cheese grater or grater blade in a food processor. Taking a handful at a time of the grated cucumber, squeeze it with both hands over the sink. If preferred, drain the grated cucumber in a cheesecloth. You should get about 1 packed cup of drained grated cucumber.
Stir the grated cucumber and fresh dill into the cashew cream. Season to taste with salt and pepper. Refrigerate until ready to use – it will thicken as it chills. If any separation occurs, just give it a stir.
*If you don't have a high speed blender, soak your cashews before blending in a regular blender or food processor. Place them in a bowl and cover with cold water and set in the fridge for 8 hours. Short on time? Quick soak by placing the raw cashews in a small pot, cover with water and bring to a simmer for 10 minutes. Drain, rinse and continue with the recipe.Storage Instructions: Refrigerate for up to 5 days. I don't recommend freezing tzatziki as it will pull more moisture out of the cucumbers making the dip thinner and a bit slimy in texture.This tzatziki is perfect for Vegan Cauliflower Gyros!Yields: about 2 cups