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.
- 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.
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.)