Downshiftology · by Lisa Bryan★ 5.0 (26)
Vegan Tzatziki Recipe
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 7%
CARBS 8G31% OF CAL
1G FIBER0G ADDED2G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 7G63% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cashew-based, dairy-free alternative to traditional tzatziki made with fresh cucumber, dill, lemon, and garlic. This creamy dip captures the fresh, herbaceous character of the Greek classic.
condimentmediterranean🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup raw cashews (soaked 4-6 hours (or overnight))
- ½ cup water
- ¼ cup fresh lemon juice
- ½ medium cucumber (peeled and shredded)
- 1 clove garlic
- 2 tablespoon fresh dill (chopped)
- ½ teaspoon sea salt
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 7%
CARBS 8G31% OF CAL
1G FIBER0G ADDED2G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 7G63% OF CAL
1G SAT6G 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
- 2mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 13mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.