Vegan tzatziki dip
Prep time
Total time
Author: EnHealthy
  • ½ cup sunflower seeds soaked for 3 hours
  • ½ cup cashews soaked for 3 hours
  • ½ cup water
  • 1 garlic clove
  • 2 tablespoons dried mint
  • Pepper, salt (up to taste)
  • Juice of 1½ lemon
  • 2 mini pickle cucumbers
  • 1 cucumber roughly grated and drained
  • 1-2 tablespoons olive oil + extra for garnish
  1. Drain sunflower seeds, cashews and place them in a blender with the water, garlic dried mint, salt, pepper, lemon juice, pickle cucumbers, olive oil and blend until smooth and creamy.
  2. Taste and adjust flavor adding more lemon juice, salt or pepper.
  3. Add grated cucumbers and stir. Let it stand for at least 2-3 hours in the fridge. Serve cold with pita bread, salads, falafel, pasta, soutzoukakia, stuffed grape leaves (koupepia) or as dipping sauce for veggies!
4-5 Servings
Recipe by - Delicious & Nutritious at