Dairy Free Tzatziki

1. 1

   ["To soak the cashews: Put 1 cups of raw cashews in a canning jar or bowl, cover with hot water from your kettle (meaning hotter than tap but not boiling), let soak 1-4 hours. Drain.", "Peel your cucumber, cut in half, scrape out the seeds with a spoon.

2. 2

   If you want chunky tzatziki, save about 1/4 of the cucumber to the side. If you want creamy, use it all in this first step.", "Blend the cucumber, lemon juice, garlic scapes, drained cashews, dill, and a big pinch of salt and pepper in your blender until smooth.

3. 3

   Note: If you do not have garlic scapes, you can substitute 2 garlic cloves, minced.", "Taste. Add additional S&P to taste.", "If you wanted a creamy texture, you are done, if you like some chunkiness, add the final 1/4 of your cucumber (chopped) to this mix."]

* Per serving · 4 servings · Values may vary.

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