I often get requests for different dietary specific recipes. I wish I had the time to do complete meal planners based around different dietary needs. However, I’m not an expert on vegan, paleo, vegetarian eating and I would feel completely inadequate to offer such a service. However, my friend Ellen is a genius in the kitchen and has been creating some healthy, vegan and paleo recipes for our readers. Due to health concerns, she has chosen to eat this type of diet and has seen night and day differences. She inspires me to want to eat healthier and I can’t wait to try another wonderful recipe from her kitchen. Not to mention I am a HUGE fan of Tzatziki sauce and the thought of making it from non-dairy items is just plan awesome! Thanks Ellen for another great recipe 😉

Lemon Greek Salad with Dairy Free Tzatziki Sauce
Dairy Free Cashew Tzatziki
Cashew Cream Base
  1. 1 1/2 cups raw cashews, soaked
  2. 3/4 cup water
  3. 2 Tbs. fresh lemon juice
  4. 2 tsp. apple cider vinegar
  5. Scant 1/2 tsp. salt
Then add
  1. 1 cup grated cucumber
  2. 2 minced garlic cloves
  3. 2 Tbs. dill
  4. 2 Tbs. lemon juice
  5. 1/2 tsp. pepper
Lemon Herb Quinoa
  1. 2 cups white quinoa
  2. 4 cups vegetable broth
  3. 1 Tbs. oregano
  4. 1/2 Tbs. thyme
  5. 3 Tbs. parsley, chopped
  6. Zest of 1 lemon
  7. 3 Tbs. fresh lemon juice
  8. 1 Tbs. olive oil
Salad
  1. Spinach
  2. Grape tomatoes, halved
  3. Cucumbers, diced
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Instructions
  1. Cashew Cream Base: Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
  2. Place the drained cashews in a high-speed blender.
  3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth.
  4. Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.
  5. Herbed Quinoa: 2 cups white quinoa, triple rinsed in cold water. Heat a skillet and toas the quinoa until it starts to pop and there is no moisture left from the rinsing. Pour in 4 cups vegetable broth. Bring to a boil with 1 tbsp oregano, 1/2 tbsp thyme, 3 tbsp fresh parsley then simmer on low 15 min. Let stand off heat for 10 mins then fluff with a fork. Add rind from one lemon, 3 tbsp fresh lemon juice and 1 tbsp lemon olive oil. Serve with spinach diced tomatoes and cucumbers and yummy cashew tzatziki.
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