I have been wanting to make falafels for sometime now, but I have not found the time or patience. Recently, I stumbled upon what I thought was the perfect looking falafel recipe. Now, that I had the falafels, I needed tzatziki sauce to go with it. Conventional tzatziki sauce is made with yogurt or sour cream, and those are 2 ingredients I am not interested in using, especially since vegan alternatives are mostly made with soy. I don’t really do soy. I thought I could replace the “cream” part with cashews and water. I found different tzatziki recipes, and they all were pretty much the same. I just subbed the yogurt for cashews and water. Surprisingly after a few tries, it tasted really great! I have been using it to dip veggies in for the last week. Incase you were wondering, the falafels turned out very good, and they tasted devine with the raw tzatziki sauce.
Give it a try, and let me know what your taste buds think. Do you have any favorite dip recipes or tzatziki recipes to share?
Raw Tzatiki Sauce
Yields: about 2 cups
- 1 cup of cashews, soaked for 2-4 hours
- 1/4 cup to 1/2 cup of water
- 1 Tbsp of dried dill, more to taste if needed
- 1 Tbsp of olive oil
- 2 Tbsp of lemon juice, about 1/2 lemon
- 3 garlic cloves
- 1 cup of grated cucumber
- Salt and pepper to taste
- Place all the ingredients, except for the cucumber in a high powered blender, and blend until creamy.
- Grate the cucumbers, and strain the juice off.
- Add the grated cucumber to the cashew mixture, and pulse 2-3 times to incorporate it together. You still want it to be a bit chunky.
- Add salt and pepper to taste.
- Add more dill, if needed.
- Store in the fridge up to an hour so all the flavors come together.
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dip, organic, recipe, vegan