Ingredients

3/4 cup raw cashews, soaked overnight
1/4 cup + 2 tbsp water
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1-2 cloves garlic
1/4 tsp salt
1/4-1/2 cucumber, seeded

Method

1. Drain and rinse the soaked cashews, and add to a blender or food processor.
2. Add the remaining ingredients except for the cucumber and blend until completely smooth.
3. Shred the seeded cucumber with a grater (whichever grate size you prefer) and add to the creamy cashew sauce, stirring to combine.
4. Store in the fridge in an airtight container for up to 1 week.

Notes:

1. Jazz up the flavour of your tzatziki with some fresh dill! I recommend chopping it by hand and adding it after blending (alongside the shredded cucumbers). I prefer just a couple of tablespoons, but add as much or as little to your taste preference.
2. Enjoy with a Greek style dinner with other accompaniments like Roasted Red Pepper Hummus and Greek Salad, as a dip for veggies or a Mediterranean Feta Panini, as a sandwich spread or burger topping, on a baked potato, in chicken salad (instead of mayo), and more!