This creamy cashew based tzatziki is packed with dill and cucumber. Eat it with lemony roasted potatoes or use it as a dip on your next veggie platter.
I’ve swum several times, in both the ocean and nearby lakes, which means it’s official… summer is here! Hopefully many warm evenings on the deck and cool mornings in the garden await us.
The long days mean the garden (as well as the weeds) have been growing like crazy. I try and use every opportunity I have to stay on top of weeding, watering, harvesting and seeding. It’s magical seeing tiny seeds grow into food! So far we’ve harvested several varieties of greens, radishes, hakurei turnips (Adrian’s favourite vegetable), snow peas and snap peas. But it won’t be long until we have our own tomatoes, peppers, carrots and cucumbers to eat with this tzatziki! If you want to follow along, I often post garden updates in my Instagram stories.
Now you’re probably thinking… another cashew dip, deep sigh. However I honestly don’t know what I would do without cashews?! Because I avoid cooking with dairy, cashews are my go to for a neutral creamy substitute. And I have to say, this dip makes an excellent substitute for the traditional yogurt based version.
- 1 cup Cashews, soaked overnight (or soaked in hot water for at least 1 hour)
- 1 cup Grated cucumber (about 1/3rd large cucumber)
- 1 clove Garlic
- 1 Tbsp. Fresh dill, chopped
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1/4 cup Lemon juice (about 1 1/2 lemons)
- 1 Tbsp. Olive oil
Grate cucumber, transfer to a fine mesh strainer and sprinkle with salt. Place over a bowl or in sink to drain water. Let it sit for at least 10 minutes, then squeeze to extract as much water as you can.
Drain and rinse cashews. Blend with lemon juice, garlic, salt and pepper until smooth. Stir in chopped dill and cucumber. Top with some fresh chopped dill and a drizzle of olive oil.