We are headed to Greece with this delicious cashew cream! Crisp cucumber, zesty lemon and fresh dill are the stars of the show front and center all mixed into a yogurt style dairy free (Tat-Z-ki) tzatziki cashew cream sauce. Dairy free and you can’t even tell ->->-> your welcome 😊
This sauce is usually made with a strained or diluted yogurt and it derives from Greece and other surrounding countries along the Mediterranean. It is as common as mayo here in the states! Used on salads, a dip for veggies, breads or meats and it is always served cold.
I have been missing cheese lately not gonna lie. Could be all the summer party trays of cheese and crackers or my wine calling out for her prefect pairing. This is when I really start looking, tasting and researching all that amazing vegan style artisan chees out there. Vegans have really paved the road for cashew cream. It’s a go to for cheesy cream based sauces or dip; who knew blending cashews and water could be so spectacular? A food that is neutral like a basic muffin or cake – how many flavors can there be? Creative foodies have delivered on the variety in both the sweet and savory category and I hope to add couple that folks can put in their memory bank. When it’s time to whip something up quick that will WOW—think of this tzatziki cashew cream sauce. It will go with a simple veggie tray and take it to the next level, put it with pasta and there is a take on an alfredo or make a layered dip with it. Sounds good huh? Keep watching those weekly posts b-cuz this gal has got some FLAvah coming at cha soon!
Let’s talk more about those cashews. The best version (from a nutritional AND a non-inflammatory stand point) of a cashew to use is raw, organic, vacuum sealed cashews. Why is that? Raw is the closest thing you are going to get to picking it yourself. It has not been treated with anything suspect, it is not growing in soil that could be damaging and they are sealed to help keep fresh vs. being out in the air and going rancid quickly. I know bulk items in those big bins are very alluring, if I had a choice I would pick a sealed packet any day!
Tzatziki Cashew Cream Sauce
Ingredients
1 c cashews
1 c hot water
1 T garlic
2 t Bragg’s apple cider vinegar
2 T lemon juice
1 t lemon zest
½ t pink Himalayan salt
½ c Japanese cucumber
1 heaping Tablespoon of fresh dill
1 b Italian parsley
Prepare
- You will need boiling HOT water so get that started first in the kettle, when ready add the cashews and water to blender. Add in the garlic, vinegar, lemon juice, zest and salt. Let it all rest together for at least 5 minutes. Blend on smoothie setting for 30-45 seconds until you reach a cream with no lumps.
- Shred the cucumber with the skin on. Use a cheesecloth or thinner dishtowel and strain the liquid from the cucumber. I mean “wring” that veggie out like you would a sponge! The drier the veggie is the better.
- Finely chop the dill and parsley tips – I didn’t use the stems.
Combine and Serve
- In a medium bowl add the cashew cream, cucumber and herbs. Fold in gently and refrigerate about 30 minutes before serving.
- Stays fresh for 2-3 days if you end up savings some, but I doubt it!
Tips
- Dill can be too strong for some. If you have not tried it before go with a level tablespoon or a bit less your first time. The hubby said that was too much for him. The way it is served was perfect to me and the guests though!
- The fresh mint was in one of those small little packets at the grocery and all that chopped up was about a teaspoon and a half
Time 15 minutes
Makes 3 cups