Tzatziki Sauce
One of our favorite dips, spreads, toppings or just eat with a spoon out of the dish! You'll never know it's vegan!! Print recipe here.
1 cup cashews
2 lemons
2 Tbsp tahini
2-4 garlic cloves
2 Tbsp hemp seeds
1/2 - 1 cup water
salt and pepper to taste
Soak cashews in filtered water overnight. If you are on a time crunch you can boil water and soak them for 30-60 minutes. Drain cashews and put them along with all other ingredients in high speed blender or food processor. Process until smooth and creamy.
1 cucumber
1 Tbsp fresh dill
1 Tbsp fresh parsley
Peel and deseed cucumber, dice into extra small chunks. Chop dill and parsley. Combine cucumber, dill and parsley to cream mixture. Add lemon juice, salt and/or pepper as needed.
1 cup cashews
2 lemons
2 Tbsp tahini
2-4 garlic cloves
2 Tbsp hemp seeds
1/2 - 1 cup water
salt and pepper to taste
Soak cashews in filtered water overnight. If you are on a time crunch you can boil water and soak them for 30-60 minutes. Drain cashews and put them along with all other ingredients in high speed blender or food processor. Process until smooth and creamy.
1 cucumber
1 Tbsp fresh dill
1 Tbsp fresh parsley
Peel and deseed cucumber, dice into extra small chunks. Chop dill and parsley. Combine cucumber, dill and parsley to cream mixture. Add lemon juice, salt and/or pepper as needed.
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