The Mediterranean Dish · by Joy Manning
Vegan Tzatziki
NUTRITION · PER SERVING70M COOK
CAL 3%·PRO 3%
CARBS 4G25% OF CAL
1G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 5G70% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy cashew-based vegan tzatziki with cucumber, dill, and mint. Cool and tangy without any dairy, it works as both a dip and condiment.
condimentgreek🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 english cucumber, (peeled)
- 1 cup raw cashews, (soaked in water overnight and drained)
- 1/2 cup water
- 2 tbsp lemon juice
- 1 small garlic clove
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 3/4 tsp salt
- 1/4 tsp pepper
- Extra virgin olive oil, (for topping)
At a glance
PER SERVING · TIME 70M
CAL 3%·PRO 3%
CARBS 4G25% OF CAL
1G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 5G70% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 147mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 8mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.