Tzatziki Sauce

Running off of 2 hours of sleep this morning, thanks to this wiggle worm that ended up in my bed early last night…

So I’m going to keep this one brief since it seems no amount of healthy eating can help with a severe lack of sleep, haha.

Tzatziki Sauce | thegreenforks.com

I’ve been using the leftover Tzatziki Sauce from my Falafel Wraps to try and entice Scarlett into eating veggies.

Kind of like a dip.

I put some out before dinner with some carrot sticks. And we eat it ‘together’. It’s mostly just me eating it and her observing, but that is still progress! If she sees me eating/dipping carrots then she will eventually become more comfortable with the idea and maybe one day, even try some for herself. Maybe.

Not sure if this dip is ideal for a picky child to start off with though. Great for an adult! Probably not so much for kids though…

I think if this sauce were more like ranch, in that it didn’t have grated cucumber in it or raw garlic, and contained just a subtle herb flavor, it would be more kid-friendly. I’ll save that for next time, I guess.

Annnnnnd, just a quick note about making cream sauces/dips/anything with soaked cashews. The longer you soak the cashews, the smoother the final product will be. This particular photo was taken of tzatziki sauce that was made from cashews soaked only 2 hours. The next time I made this, I soaked them overnight. HUGE difference. Zero graininess. Tasted pretty much the same, but the appearance is much better. So if you can plan ahead like that- I urge you to do so.

5.0 from 2 reviews
Tzatziki Sauce
Serves: makes about 1½ cups
 
Ingredients
  • 1 cup of cashews, soaked for at least 2-4 hours (or overnight)
  • ½ cup water
  • 1 tablespoon dried dill, more to taste if needed
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice, about ½ lemon
  • 3 garlic cloves
  • 1 cup grated cucumber (preferably seeded)
Instructions
  1. Place cashews, water, dill, oil, lemon, and garlic into the bowl of a food processor or high-speed blender.
  2. Process until completely smooth, about 2 to 3 minutes depending on which method you use.
  3. Pour mixture into bowl and stir in the cucumber.
  4. Set aside to chill in the fridge, covered, at least 1 hour.
  5. Serve.

 

 

4 Responses to “Tzatziki Sauce”

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  • Noa May 16, 2015, 8:18 am

    I made this the other day and it was yummy! so smooth and tastes better than the “real” Tzatziki :)
    Thanks for a great recipe!

  • Jen September 13, 2015, 12:56 am

    Any substitutes for the nuts? We’re a dairy-free, nut/peanut free family. Thanks

  • Laura October 8, 2016, 3:59 am

    I can hardly wait to try this recipe.
    If you process the cucumber with the rest of the ingredients, your daughter would never know cucumber is in it. Have you done this or does it get watery, I’d just pour off any liquid.