This is my dairy-free take on one of my favorite foods, tzatziki. Tzatziki is a traditional Greek dip made from thick, Greek-style yogurt with grated onions, garlic, cucumbers, and lemon juice. This version is so creamy and delicious that you’ll quickly forget there is no dairy in it. Not only does the taste measure up to the more commonly known dairy version, but it also contains even more probiotics than the original. Your taste buds and your gut will thank you! Serve tzatziki with cooked or raw vegetables; over your favorite veggie burgers, sausages, or meatballs; or on a sandwich or in a wrap with your favorite fixings. You can also toss romaine lettuce or baby spinach greens with tzatziki in place of salad dressing for a savory probiotic-rich lunch or dinner.
Ingredients
- 1 cup raw, unsalted cashews
- ½ cup filtered water
- 1 probiotic capsule or ¼ teaspoon probiotic powder
- 1 lemon juice
- 1 garlic clove, minced
- 2 tablespoons minced onion
- 1 teaspoon unrefined sea salt
- One 3-inch piece of a medium cucumber (or about ½ cup grated, drained, and packed cucumber), plus additional cucumber slices and/or slivers, for garnish (optional)
- In a small to medium glass bowl, combine the cashews and water. Empty the contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder into the cashew mixture, and stir to combine. Cover and set aside for twenty-four hours. Alternatively, you can use 1½ cups of the World’s Easiest Yogurt.
- In a blender, combine the cashew mixture with the lemon juice, garlic, onion, and salt, and blend until smooth and creamy; return the mixture to the bowl. Grate the cucumber, add it to the cashew mixture, and stir until combined. Store, covered, in the refrigerator for up to three days. When ready to serve, garnish with cucumber slices and/or slivers, if desired.