Cashew Cream Tzatziki

Nutrition Facts
Cashew Cream Tzatziki
Amount per Serving
Calories
65.5
% Daily Value*
Fat
 
5.1
g
8
%
Saturated Fat
 
0.9
g
6
%
Sodium
 
74.7
mg
3
%
Carbohydrates
 
4.2
g
1
%
Fiber
 
0.5
g
2
%
Sugar
 
0.7
g
1
%
Protein
 
1.9
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 32 approx 2 tablespoons

Ingredients:

  • 12 oz cashews raw, organic (soaked)
  • 1 cucumbers large, organic, English (grated, extra juice drained)
  • 4 tablespoons dill fresh, minced
  • 4 tablespoons flat leaf parsley
  • 6 cloves garlic fresh, minced
  • 4 lemons zest & juice
  • 1 tablespoon cumin ground
  • 1 teaspoon paprika
  • 1 teaspoon salt

Directions:

  • Soak the cashews ideally at least 8 hours. Drain and rinse and put in a high-powered blender with fresh cold water just to cover. Blend on high for a minute or so until thick and creamy. (Add water a little at a time if necessary - you want a thick yogurt consistency.)
  • Put the cashew cream in a bowl and fold in shredded cucumber, minced dill, parsley and garlic, lemon zest and juice, and spices.
  • Serve as a dip for fresh vegetables, or as a sauce for roasted fish or meats.

Notes:

Great with my Bright Minds Lamb Kabobs.
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