Pasta Tzatziki (Raw Vegan)
1 cup cashews (soaked 2 hours)
3 Tablespoons lemon juice
1 cucumber, peeled and chopped
1/4 cup water (if needed)
1 small garlic clove, chopped
3 Tablespoons fresh dill (2 teaspoon dried)
1 Tablespoon fresh mint
2 teaspoons dried chives (optional)
1/2 teaspoon sea salt
1 zucchini per person, spiralized or cut into noodles
In blender, mix cashews, lemon juice and cucumber. (Add water only if needed)
Add remaining ingredients and blend until creamy.
Store in refrigerator for up to 4 days.
Pour Tzatziki over "pasta," mix and garnish as desired.
Pairs Well With
With some leftover Tzatziki from the Mediterranean Pizza, I threw together this "pasta" dish in minutes. Making Tzatziki Sauce is easy peasy. Check out this QUICK QUICK QUICK and delicious meal.