Tzatziki sauce:
One of my favorite foods to eat is Mediterranean food. But since I don’t really have any good restaurants near me, I figured lets just make it all at home. And you all already know how I feel about homemade versus take out. Because nothing beats fresh, homemade food, with 100% real ingredients.
Meal Prep:
This is a staple I like to meal prep on Sunday along with other goods to build our own Mediterranean bowls at home.
For the Tzatziki sauce you will need:
- Soaked cashews
- Fresh Mint
- Fresh Parsley
- Dill
- Red Wine Vinegar
- Red Onion
- Garlic
- Persian cucumbers
- Salt + pepper
How to prepare:
I first soak more cashews with hot water for about 30 minutes. And then drain and rinse the cashews. Then I add everything to my food processor or high powered blender and pulse for 10-15 seconds until you get a creamy consistency.
Adjust flavor if needed:
I like to taste test mine as I go! And add any additional flavor to make it 100%. But keep in mind, if the consistency is too thick for your liking, just add more red wine vinegar or filtered water. But I would suggest you add 1 tbsp at a time because you don’t want to end up with a super watery sauce.
How to store and use it:
I like to store my leftovers in a mason jar in the refrigerator. And this sauce goes really well with my loaded Mediterranean bowls with lamb meatballs, turmeric cauliflower “hummus,” cauliflower rice, cucumber salad, and olives.
Vegan tzatziki sauce
Ingredients
- 1 cup soaked cashews I soaked in hot water for 30 minutes and then drained and rinsed
- 1 Tbsp mint
- 1 Tbsp parsley
- 1 Tbsp dill
- 3 Tbsp red wine vinegar
- 1 tsp minced garlic
- 1 lemon juiced
- Salt + pepper to taste
- 1 small Persian cucumber
- 1/4 cup red onion
- 1/3 cup water Optional: if you want sauce to be thinner (I did not use in mine)
Instructions
- Pulse in food processor until desired consistency
- If too thick add 1 Tbsp at a time of water to thin out