A Mediterranean favorite (but plant-based)! Cool, refreshing, and light, this recipe is perfect for hot summer days. Pair it with falafel or with your favorite fresh veggies.
½ large cucumber (finely grated with skin)
1 cup coconut yogurt
½ cup raw, unsalted soaked cashews
3 cloves garlic, minced
1½ tbsps fresh squeezed lemon juice
¼ cup finely chopped fresh dill
1 tsp Celtic Sea salt
Pinch of black pepper, to taste
1 tbsp extra virgin olive oil
Add soaked cashews (soak in warm water for 4-6 hours or overnight), garlic, lemon juice, Celtic Sea salt, pepper, and olive oil to food processor and process until smooth consistency is achieved.
Add cucumber and dill to the food processor and pulse a couple of times.
Add coconut yogurt to a medium mixing bowl and fold in processed ingredients from the food processor.
Transfer to glass container for storage.
Serve with Baked Falafel, fresh cucumber slices or with pita chips/bread.
** Stores for up to 5 days in the refrigerator.
** Stain cucumber with a milk back or cheesecloth for a thicker consistency.