Vegan Tzatziki Sauce | Greek Cucumber Dip | The Vegan Test Kitchen

Peel the English cucumbers and grate them using a shredder.

Place the grated cucumber in cheesecloth or heavy-duty paper towels and squeeze out as much water as possible, saving the water.

In a food processor, combine the cashews, lemon juice, half of the grated cucumber, garlic, olive oil, oregano, salt, and pepper.

Blend the mixture, scraping down the sides as needed, until you achieve a rich consistency.

Add 1 to 3 tablespoons of the reserved cucumber water to reach a creamy, not too thick hummus-like consistency.

Mix in the remaining grated cucumber and optional chopped dill.

Cover the dip and chill it until ready to serve, or serve immediately if desired.

Equipment Needed

Dietary

Allergens