Vegan Tzatziki

When we lived in Manchester, New Hampshire there was this gyro place ( Gyro Spot ) downtown that we would walk to more than I care to admit. Their chicken gyro is INSANE. If you are ever in Manchester GO THERE. You will not be disappointed.  Since changing our lifestyle to a plant based diet we have been searching for a way to make a satisfying vegan gyro. This tzatziki was the first piece to the puzzle. It’s creamy and full of flavor. Tomorrow’s post will have the actual gyro I make with it, so stay tuned.

Ingredients

  • 1 cup cashews; soaked in hot water for 30-60 minutes
  • 2 tbsp tahini*
  • 4 tbsp lemon juice
  • 1 tbsp minced garlic
  • 2 tbsp hemp seeds
  • 7 tbsp water
  • 1 cucumber; peeled and diced
  • 1 tbsp fresh dill
  • 1 tbsp parsley
  • salt and pepper to taste

*you can make tahini by combining sesame seeds and grape seed/light olive oil in a food processor.

In a high powered blender or food processor combine the cashews, water, lemon juice, tahini, hemp seeds, and minced garlic. Add salt and pepper and blend until completely smooth.

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Add in the cucumber, dill, parsley and more salt and pepper to taste.

Enjoy with pita chips or on gyros. (A vegan gyro will be up on the blog tomorrow.)

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