Low Bloat Tzatziki

recipe Jul 27, 2020

Here's a fun vegan and gluten-free twist on traditional Tzatziki. I call this my Low Bloat Tzatziki! It was featured on The Marilyn Denis Show and turned out to be a total fan favourite.


1 cup  cashews⁠

3-4 tbsp  lemon juice (depending on how tart you like it)⁠

¼ tsp  lemon peel zest⁠

1 tsp  dried dill or 1 tbsp fresh dill, chopped⁠

1/4 tsp  ground cumin⁠

1/2 cup  grated young zucchini⁠

1/4 tsp  sea salt⁠

1 tbsp  olive oil⁠

2/3 cup  coconut milk⁠

Add these spices if you tolerate them well:⁠

1/8 to 1/4 tsp garlic powder⁠

Pinch of black pepper⁠


1. Soak cashews for at least 2 hours if you don’t have a high-speed blender.⁠

2. Rinse cashews after soaking thoroughly and drain.⁠

3. Put cashews, lemon juice, zest, olive oil, salt, garlic, pepper (if using) and coconut milk into a high-speed blender.⁠

4. Blend until smooth and creamy, scraping down the sides of the blender as necessary.⁠

5. If desired, add 1 tablespoon of extra lemon juice (for extra tang).⁠

6. Transfer mixture to a bowl and stir in zucchini.

7. Mix well, and then refrigerate to cool.⁠


This recipe makes 1 1/2 cups. Be sure to pass it along to your friends and family so they can use it at their next summer potluck or party!


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