Serving Larchmont Village, Hancock Park, and the Greater Wilshire neighborhoods of Los Angeles since 2011.

Cashew Cream Tzatziki Dip

A vegan delight! Cashew Cream Tzatziki Dip (photos from Deborah Brooks)


In December, I received a surprise email from The Ebell of LA, asking if I would be interested in presenting vegan recipes for their Foodie Fridays Zoom cooking classes. They shared that they were fans of my articles in The Larchmont Buzz and would like to offer plant-based cooking as a unique presentation for their members.

“Sure!” I said. I was flattered that they were following and enjoying the recipes I posted and honored to help such a wonderful organization. We agreed on March 11. I put the class on the back burner; so to speak, as I was focused on the world premiere of a documentary I was producing.

As the weeks until the class drew closer, and the film work waned, the magnitude of what I had agreed to grew larger. The spontaneous “Sure!” transformed into “Oh, my god, now I’ve got to do this!”

It’s not easy planning a plant-based cooking class knowing that most, if not all, of the viewers aren’t vegan. Not that I had or have any judgment about that. I am not about challenging or changing anyone in the moment with my new lifestyle and I wanted to make sure that the class reflected that. It’s about introducing the possibility of cooking in a new way. I wanted to make sure that I engaged them in foods they would enjoy, that they probably already ate and might try at home, with a plant-based twist.

I decided on introducing plant-based dairy replacements. I find that good replacements can be difficult to find, which often prevents people from taking that next step towards a vegan lifestyle. We love our dairy! I get it!

The class turned out to be a huge hit with the viewers. Despite a bit of nerves presenting my first online class, I settled in quickly and had a blast sharing and interacting with everyone. I posted all of the recipes on my Instagram food blog if you’re interested in checking those out.

Well, all but this one, which I saved for the Buzz.

So, let me introduce you to the mighty cashew. A nut that we’ve all been enjoying most likely roasted and salted, with a cocktail or two. Unroasted and unsalted it has become the basis of many of the dairy replacements you find in the markets. And while that is convenient, I discovered that making my own cashew cream and then adding that to recipes for sour cream, dressings, sauces, etc, I could get a richer and more defined taste.

This recipe is for Tzatziki. You will be amazed that it’s not dairy-based. Friends have sent videos gobbling down this Mezze delight, shaking their heads in disbelief that it is plant-based.

I do hope that you’ll try this yummy version.


Cashew Cream Tzatziki Dip:

2 Persian cucumbers
1 cup cashew cream (recipe follows)
2-3 T fresh lemon juice
½ tsp fine sea salt
1 clove garlic, grated or minced very fine
2 T fresh-chopped dill
1 T fresh chopped mint

2 tsp extra virgin olive oil

With the large holes of a box grater, grate the cucumber into a fine mesh strainer over a bowl. Press the water out of the cucumbers and transfer to a cloth towel. Press dry more. This is very important to have thick, not watery, Tzatziki. Set aside.

In a medium-sized mixing bowl, whisk together the rest of the ingredients, except for the EVOO. Taste for seasoning. Adjust to your liking. I state 2-3 T of lemon juice because I find different lemons to have different amounts of acid levels. Start with 2 and add more if you want it more acidic. I don’t recommend Meyer lemons, as they are too sweet. I like a very tart lemon for this recipe.

Stir in the cucumbers until well combined. Swirl in the EVOO. Stir up, but don’t completely incorporate. The tzatziki can be served immediately, although I like to refrigerate for a few hours, even overnight, for the flavors to blend. It keeps several days in the fridge. This dip is delicious as part of a Mezze (appetizer) plate or served on sandwiches.

Cashew Cream:

2 cups unroasted and unsalted cashews
Filtered water

Put the cashews in a large container and cover with filtered water. Cover the container and let soak in the refrigerator at least 6 hours, up to 24 hours. When ready to use drain the cashews in a colander (they will soften and puff up) and rinse very well. Put the drained cashews in a high-speed blender (it must be a high speed blender). Add 1 cup of filtered water and blend until completely smooth, scraping down the sides. It could take several minutes. If the cream starts heating up, stop and restart the blending after a few minutes. How long it takes depends on the power of the blender.

Store the cashew cream in the refrigerator. It keeps 5 days.


Deborah showing off her Cashew Cream Tzatziki Dip doing her Foodie Friday Zoom with Ebell members and their guests.


Print Friendly, PDF & Email
Deborah Brooks
Deborah Brooks
Deborah is currently a documentary film producer. She is also a former certified personal trainer and fitness nutrition coach. The shutdown of business due to Covid-19 and the implication of an animal wet market connection caused her to rethink her high animal protein food lifestyle. She has spent the last year exploring the world of plant based eating for her own health as well as the health of the planet and all of its sentient beings. Her recipes can be found on Instagram. She would love you to follow along on her journey.

Related Articles


Please enter your comment!
Please enter your name here


Latest Articles

.printfriendly { padding: 0 0 60px 50px; }