Vegan tzatziki

Greek dip sauce with Indian nuts

You are looking at a recipe for a classic Greek tzatziki sauce with a wholefood twist. This cold sauce is both refreshing and delicious, light and relatively healthy. While the classic tzatziki is made with Greek yoghurt, this recipe is 100% wholegrain and not a gram less flavourful. The star of our tzatziki are the delicious Indian nuts, which give the sauce an incomparably silky texture and crunchy creaminess. And even though the sauce has a lot of nuts, the fresh cucumber and herbs make the sauce airy. Try it!

Quantity: approx 490 g sauce
Preparation time: 20 minutes + time to soak the nuts.
Severity: Light
To prepare you need:

• 150 g Indian nuts + water for soaking
• 50 ml lemon juice
• 1-2 cloves of garlic
• 400 g fresh cucumber, peeled
• 20 g fresh dill
• 35 g green onions
• 150 ml water (for sauce)
• sea salt (to taste)
• black pepper (to taste)

How to prepare tzatziki?

First, get the nuts wet. Ideally, you could soak the nuts in cold water overnight. But if you’re not so patient and want to get straight to the sauce, place the india nuts in a heatproof bowl and pour hot water over them, then soak for 15-20 minutes.

When the nuts are soft (not quite soft, but soft-side up), crush them and put them in a blender or food processor. Squeeze in the lemon juice, add the fresh garlic and a pinch of salt and finally pour over the water. Then whisk until a silky sauce forms. Season more if necessary and put the sauce in a bowl to stand.

Wash and peel the fresh cucumber and grate it finely. Squeeze the excess water out of the grated cucumber and place the cucumber in a bowl with the Indian nut sauce. In addition, chop green onions and dill and add them to the sauce. Mix it all together and enjoy instantly!