My Herbs 1

Vegan raw Tzatziki
Ingredients:
- One handful cashews (unsalted, unroasted)
- 1 large salad cucumber
- ½ tablespoon fresh lemon juice
- 1 teaspoon virgin olive oil
- fresh or dried dill
- 1–2 garlic cloves or dried ground garlic
- salt
Directions:
Soak the cashews in cold to lukewarm water for at least two hours. They
will swell a bit and it will be easier to mix them into a crème and “liven”
them up a little. Afterwards drain the water, and put them into a grinder
for nuts or poppy seeds. Peel the cucumber (if you have an organic cucumber
or a cucumber from your own garden, you can leave the skin (containing
many nutrients) on, but the tzatziki will have a bit coarser
consistency) and grate coarsely, although half of it you can grate finely.
The grated cucumber should be pressed on a sieve over a bowl in order to
remove the water. Pour the water into a glass, and take the cucumber off
the sieve. Place it in the bowl. Now back to the grinder, where we have the
prepared nuts. Add the lemon juice to them with a little of the cucumber
water (about one tablespoon), dill, and garlic put through a garlic press.
Mix into a creme. Place it into the bowl with the grated cucumber and
stir. Taste, add salt if desired, or drip olive oil over it. It can be eaten immediately
or placed in the refrigerator, but tzatziki should be consumed
within one day.
68 MY HERBS MAGAZINE