Naturally Gluten-Free Sauces
Dairy-Free Tzatziki Sauce
Serves 6 people
INGREDIENTS
2 Cups Plain Cashew Yogurt, or Cashew Cream
2 Cucumbers, grated
½ Tsp Sea Salt
¼ Tsp White Pepper
1 Tbl Lemon Juice
2-3 Tbls Olive Oil
2 Cloves Garlic, minced, crushed
2 Tsp Fresh Dill, chopped
1 Tsp Fresh Mint, chopped (optional)
INSTRUCTIONS
Line 2 fine colanders or strainers with a double layer of
cheesecloth and set over bowls so that the bottoms don’t touch. Grate the
cucumbers and put into one of the lined strainers. Pour the cashew yogurt or
cream into the second lined strainer and refrigerate both for 1 hour or longer.
When ready to prepare the Tzatziki, take out the 2
strainers and discard any liquid that has drained into the bowls. Gently press
the cucumbers to remove any excess liquid. In a medium bowl combine all of the
remaining ingredients and add the yogurt or cream and mix well. Gently fold in
the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve
cold and store any leftovers in an airtight container in the refrigerator.
Cashew Cream
1 Cup Raw Cashew Nuts, soaked overnight and drained
½ Cup Water
¼ Tsp Salt
Place all ingredients in a high speed blender or use a
stick blender and blend or process until completely smooth. Cashew Cream should
be stored in an airtight container in the fridge.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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