Ingredients:
1 cup raw cashews, soaked in water for at least 30 minutes, rinsed and drained (can be substituted with plant-based yogurt)
4 tbsp. lemon
2 garlic cloves
¾ cup water
2 Persian cucumbers, grated (or 1 medium cucumber, seeds removed)
Salt and freshly grated ground black pepper as per taste
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh mint (optional)
Directions:
In a food processor or high-speed blender, combine cashews, water, garlic, lemon juice and salt. Blend until creamy and smooth, adding more water if needed. Transfer to a bowl and stir in the grated cucumber, dill, parsley, and mint(if using). Taste and season with salt and pepper and stir again until all of the ingredients are thoroughly combined. Cover and refrigerate for 1 or 2 hours before serving.
PS: The cashew version of the Tzatziki Sauce is higher on caloric side. For a lower caloric version use the plant based yogurt.
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