Vegan Tzatziki with Cashews and Avocado
Cashews and avocado create a creamy texture with unsaturated fats, while cucumber keeps the sauce fresh and light. Garlic, mint, cilantro, and lemon make the flavor vivid without dairy.
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Inventory: Blender
Kitchen: Mediterranean
Goes well with: Salads, Snacks, Vegetable side dishes, Fish, Vegetables
168
Servings: 6 (1 serving ≈ 40 gram)
Digestion time: 3 hour
Soak the cashews for several hours, then rinse and drain. Blend cashews, avocado, water, lemon juice, salt, and black pepper until thick and sour-cream-like.
Grate the cucumber, salt it lightly, let it stand for 2-3 minutes, then squeeze well. Finely chop mint and cilantro, then mix the cucumber, garlic, lemon zest, a little more lemon juice, and olive oil into the creamy base. Refrigerate for 2-3 days.
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