Nate harvested over 25 cucumbers from the garden last week: minted cucumber soup, diced cucumber in Mexican Salad, and Tzatsiki Sauce. We had enough left over to bundle with a copy of our recipe and give them as gifts to guests at an impromptu gathering. No one licked the Tzatsiki bowl clean, but it didn’t need much rinsing. This can also be used as salad or sandwich dressing. The Sauerkraut is essential in providing the tang that comes from fermentation one would conventionally get from yogurt. Don’t want to stock it? Bump up the amount of lime juice.
Vegan Tzatsiki Sauce
1 cup raw unsalted cashews
1 cup fresh cucumber, chopped
1/8 cup Sauerkraut
1 tablespoon dried dill
1 tablespoon extra virgin olive oil
juice of half a lime
1 clove garlic, minced
1/4 teaspoon sea salt and fresh ground pepper to taste
1/8 – 1/4 cup water*
*Less water means a thicker sauce
1. Soak the cashews for at least 2 hours. Rinse, drain, and dry (on a towel.)
2. Add all ingredients to a food processor or blender and blend to desired consistency.
3. Taste and, if necessary, adjust the flavor by correcting the seasoning (lime juice, pepper, salt – in that order) and chill until serving. This will last well covered in the refrigerator for 2-3 days, providing there’s any left.