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Mediterranean-Style Cashew-Cucumber Dip

From Veganomicon: The Ultimate Vegan Cookbook
Cookbook
Author(s): Isa Chandra Moskowitz, Terry Hope Romero
Page 66
Cuisine: Mediterranean
Course: Appetizers
cashews cucumber dips spreads vegan
Ingredients:
  • 1 pound seedless cucumber, peeled and grated (about 1 2/3 cup, loosely packed) (1 lb.)
  • 1 cup raw cashews (4 ounces)
  • 2 large garlic cloves
  • 1 Tbl olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 3 Tbl lemon juice
  • pinch ground white pepper
  • 1 Tbl chopped fresh dill
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1 reviews, average rating 4.0 / 5
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Leeka

14 years ago
★ ★ ★ ★ ★ 4/5
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This dip is a vegan version or variation of the delicious Greek tzatziki. I was unsure when I read the ingredients but gave it a shot and was really happy with the results. It's definitely richer than tzatziki because of the cashew base but the cucumber adds a lovely freshness to balance that out. We enjoyed this dip with some toasted pita triangles and then I slathered the remains on some toast. Yum!
ETA: As I wasy typing in the ingredients I realized that I forgot to add the garlic when I... Read more
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