Dairy-Free Cashew Tzatziki

Our dairy-free tzatziki uses Cashew Butter to add the richness often lacking in dairy-free yogurts. This is a perfect Greek-inspired recipe to enjoy alongside any grilled meat, roasted vegetable dish or crudité.

Yield: 1 cup

INGREDIENTS

• ½ large cucumber, grated
• 1 cup plain dairy-free yogurt (such as coconut or soy-based)
• 2 Tbsp Nuts to You Cashew Butter (Macadamia Cashew also works well)
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 garlic clove, finely minced
• 1 Tbsp fresh dill, finely chopped
• ¾ tsp fine salt

INSTRUCTIONS

1. To remove water from the grated cucumber, use your hands to squeeze out as much liquid as possible. Set aside.
2. In a mixing bowl, whisk together yogurt, Cashew Butter, lemon juice and olive oil until smooth. Add cucumber and remaining ingredients and stir until combined. Taste and adjust seasoning.
3. Let sit in the fridge for 20 minutes before serving.
4. Store in an airtight container in the fridge for up to 4 days.

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