This is the print view. Click to go back to the full post of Vegan Tzatziki
A vegan take on the classic tangy Greek dip/sauce.
PREP
BLEND
SERVE
I wanted to make a small batch, so I used our 32-ounce container on top of our Vitamix Pro 750.
The only prep necessary is to soak the cashews. If you have the foresight, do it overnight. If not, soak them in hot water for 10-15 minutes.
You can use either olive oil or red wine vinegar as your liquid base depending on how tart you like your tzatziki (use red wine vinegar if you’re watching your calories).
The traditional dip does not have mint, but if you’re able to find some fresh we suggest using it.
Making this for a Mediterranean dinner party? Might as well make some Sun Dried Tomato Basil Hummus too!