Vegan, Whole30, and Paleo delicious dip & sauce.
Sunflower Seed Vegan tzatziki is an amazingly delicious dairy-free (and bean-free) version of the traditional yogurt-based Greek Tzatziki. This Mediterranean dip It’s light, creamy, ultra-fresh, and filled with cucumber and fennel. If you’re vegan or follow a dairy-free diet, you’re in luck. This is definitely one of my go-to dips.
YIELDS: 6 servings
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
DIET: Mediterranean, Vegan
1 cup raw cashews, (soaked for at least 20 minutes)
1/2 cup water
1/2 medium cucumber
1 clove garlic
2 tablespoon fresh fennel
1/2 teaspoon sea salt
1. Soak your sunflower seeds for at least 20 minutes (but you can easily be left them overnight).
2. Peel and shred the cucumber. Use a nut milk bag to squeeze out any excess liquid.
3. Blend the drain and rinse sunflower seeds, water, and garlic in a high-powered blender for 1-2 minutes, or until creamy.
4. Pour this sunflower mixture into a mixing bowl and add the drained cucumber, fennel, and salt. Stir everything together to combine.
*For the best flavor, let this chill in the fridge for about 30 minutes to an hour before serving. This gives it time to cool and for the flavors to meld together.
WAYS TO USE AND STORAGE
This dip is perfect as a fresh and easy snack or appetizer. Dip it with fresh veggies (e.g. celery, carrot, or cucumber sticks), seed crackers, or grain-free tortilla chips. Or drizzle it on falafels, salads, buddha bowls, roasted vegetables, or veggie burgers. Simply delicious.
You can also mix it with a little bit more water and use it as a substitute in curries or recipes containing dairy creams.
Also, you can also mix it up, adding a touch of some spices such as black pepper or paprika. Feel free to explore and make it your own!!
Plus, you can easily store it in an airtight container for up to a week in the fridge.
Hope you like it! 🤗