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A vegan take on the classic tangy Greek dip/sauce.
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!