Cashew Cream Tzatziki
    Servings
    32approx 2 tablespoons
    Servings
    32approx 2 tablespoons
    Ingredients
    • 12oz cashewsraw, organic (soaked)
    • 1 cucumberslarge, organic, English (grated, extra juice drained)
    • 4tablespoons dillfresh, minced
    • 4tablespoons flat leaf parsley
    • 6cloves garlicfresh, minced
    • 4 lemonszest & juice
    • 1tablespoon cuminground
    • 1teaspoon paprika
    • 1teaspoon salt
    Instructions
    1. 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.)
    2. Put the cashew cream in a bowl and fold in shredded cucumber, minced dill, parsley and garlic, lemon zest and juice, and spices.
    3. Serve as a dip for fresh vegetables, or as a sauce for roasted fish or meats.
    Recipe Notes

    Great with my Bright Minds Lamb Kabobs.

     

     

     

     

    Focus and Energy Clean energy! Boost focus, energy, and endurance – without the jitters or a caffeine crash.

       

     

    Another recipe from Chef Honor Harvey.

    Print Recipe
    Cashew Cream Tzatziki
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Servings
    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
    Servings
    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
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. 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.)
    2. Put the cashew cream in a bowl and fold in shredded cucumber, minced dill, parsley and garlic, lemon zest and juice, and spices.
    3. Serve as a dip for fresh vegetables, or as a sauce for roasted fish or meats.
    Recipe Notes

    Great with my Bright Minds Lamb Kabobs.

     

     

     

     

    Focus and Energy Clean energy! Boost focus, energy, and endurance – without the jitters or a caffeine crash.

       

     

    Another recipe from Chef Honor Harvey.