This recipe is a revelation. It actually tastes like real, traditional tzatziki. I have come across a lot of vegan substitutes in my time that do indeed taste nice, but importantly don't taste similar to what they are replicating (prime example: almost every vegan cheese). This tzatziki is different. It contains absolutely no dairy products, but the combination of soaked cashews with lots of mint, cucumber and lemon juice literally tastes the same as normal tzatziki!
What's more, not only does soaking the cashews give them a creamy consistency, it also washes away the enzyme inhibitor that stops the nut from trying to sprout. Eating raw, unsoaked nuts, and therefore consuming this enzyme inhibitor, prevents us from absorbing the maximum amount of vitamins and minerals contained within them. So, yeah, soak your nuts!
3 cups / 640g tzatziki
3 hours+ for soaking cashews
|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|
|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.
- To make it look fancy, garnish with more mint leaves and tiny pieces of cucumber, a good grind of black pepper and drizzle with olive oil.