It is gluten-free , dairy free and soy free . Perfect light salad on the go , for snacking or as a light meal.
Let’s talk about the dressing .
It is vegan tzatziki . Oh I love saying tzatziki 😉 sounds so fancy right. But it is super simple. Tzatziki is a greek dip made with creamy greek yogurt similar like apna desi raita 🙂 . But for this recipe I have used cashews instead of yogurt. I promise you will love the vegan version of it.
ummmmmm, why not!!! nuts are so good for your body. Adding nuts to your diet means adding more energy. Energy required to happily work through the day. Cashews have so many health benefits . They are cholesterol free and low in fibre packed with vitamins, essential minerals and anti oxidants .
But they are packed with fats!!! yes but good fat needed for healthy bones and glowing skin and eyes.
So go nuts over nuts and include them in your every day diet.
Hellooooo they even help you to maintain weight.
More cashew benefits can be found here . Click on this link .
I have even added some grated carrots along with cucumber.
I have used dried dill leaves instead of fresh ones . But if you have fresh dill , prefer using it. Dill imparts a light sweet flavor to the dressing.
I have even used tofu crumbs with a dash of lemon juice instead of feta for some protein power . It’s soy free if you omit tofu topping.
Feel free to customise this gorgeous salad as per your preference .
How does it taste ?
It’s rich , creamy , tangy, healthy and equally yummy .
Summertime calls for more and more quick no cook foods and we absolutely love this salad.
It makes great lunch pack and a quick salad to carry outdoors.
Cashew tzatziki makes a great dip as well as dressing.
Keep it thick when using as dip or as a side with quesadillas , parathas or fritters.
Thin it a bit with water or oil when drizzling over a salad.
This dip thickens in the fridge, just adjust the consistency as per your need.
Keeps well in the fridge for a week .
Easy greek salad with vegan cashew tzatziki
- For the cashew tzatziki dressing
- 1 cup unsalted raw cashews soaked and drained
- ½ cup or more water to adjust consistency
- ½ tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 fresh garlic grated
- Salt to taste
- 1/2 teaspoon dried dill or fresh *
- ¼ teaspoon greek oregano*
- Dash of pepper
- ¼ cup grated cucumber
- ¼ cup grated carrots
- For the salad
- 1 head lettuce chopped *
- 1 can sliced olives *
- ½ cup cherry tomatoes halved *
- 1 English cucumber cubed
- ¼ cup crumbled firm tofu with a 1 teaspoon of lemon juice *
For the dressing
In the blender / grinder blend first 6 ingredients for the dressing until smooth. Add 2 tablespoon more water if needed to adjust consistency.
Take it out in a bowl. Stir in the pepper, herbs, carrots and cucumber .
Taste test and chill until use.
For the salad .
In a big mixing bowl add everything except tofu . Just before serving drizzle in the dressing as required , top it with crumbled tofu and more dill if desired.
Mix well and serve.
Soak cashews overnight or atleast for 3 hours in equal amount of water. Discard the cashew water before blending.
I have used less water for grinding as cucumber has lot of water content which balances the consistency later.
If dill and oregano is unavailable you can use dried or freshly chopped mint .
For the salad use greens and other veggies of your choice . Feel free to customize
Feel free to use your favorite olives , pitted and sliced .
You can skip carrots and use cucumber entirely.
You can replace tofu with feta if not vegan.
You can add a dash of cayenne pepper to the salad if desired.
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest .
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