The night before, place your cashews in a bowl and cover with water. Place a lid or wrap on top and put either on your counter or in the fridge overnight. If you want a quicker option, boil the cashews in a pot with water covering them for about 10 minutes. This makes them warm, so make sure you cool them well in cold water so you don’t end up with warm tzatziki!

Using a large plate and a large cloth or tea towel, place the cloth on the plate and start grating your cucumber onto it. The juice can get quite out of hand and messy, so a plate works better than a cutting board for me to help keep the juices off of my workspace! As for the grater size, I use the side that I would usually use for grating cheese to go on a pizza (hope that helps!).

Once the cuke is grated, arrange the cucumber flat on the towel and sprinkle 1 1/2 tsp of sea salt evenly on top. This is for flavour and to encourage the juices to release from the veggie. Put this aside while we work on the cream.

With the cashews, make sure you drain all the water they soaked in and add them to a blender with 1/2 cup of cold water. Blend until very creamy. To the blender, also add in 1/2 tsp of sea salt, vinegar, garlic, lemon juice, mustard and pepper. Blend until very creamy! I like to scrape down the sides and put my blender on full blast. I don’t like any chunks!

Pour your cashew cream into a bowl and add in your dill and green onion. Mix well. Then, taking the cloth with cucumber, pick up the cloth over the sink and squeeze out all the cucumber juice from the grated cucumber. We won’t be needing that juice!

Once well squeezed, put the grated cucumber into the cashew cream and mix one more time. Put in the fridge to cool and eat whenever you are ready!

I serve this with chicken or potatoes or as the perfect sauce in pita pockets!

It keeps for 7-10 days in the fridge.