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Tzatsiki Sauce


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I made some ground lamb meatballs and wanted some of the cucumber-yogurt sauce to dip them in.  Well Fed has a mayonnaise based one, but that didn't seem right.  So I made up my own.  It came out so good I wanted to share.


1/2 cup raw cashews (soak in water for at least an hour).  Whir in blender on high with enough water to keep it moving.  You want to completely pulverize the cashews into a smooth paste.  If too wet, drain in a coffee filter until it is the consistency of Greek yogurt.  Peel and chop fine a large cucumber, salt and drain a bit in a strainer.  Mince a clove of garlic and mince a handful of fresh dill.  Combine all this with added lemon juice (I used about a teaspoon full) and salt and pepper to taste.  Refrigerate at least an hour.


It was fabulous with the meatballs.  I served with braised Swiss chard cooked with garlic and lemon.  Delicious.

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