Raw vegan Tzatziki salad dressing recipe.
Hi guys, here is Nicole from RawVeganReality. Today I am sharing my own raw vegan Tzatziki salad dressing recipe.
Although I am trying to cut down on Salt at the moment and enjoy food as it comes from nature – some recepies are asking for a little bit of salt – this recipe is one of them. So I use A. Vogel Herbamare Original Seasoning Salt. This is the best salt I found in my many years of serching as it is sea salt mixed with herbs and kelp to make a more nattural, less salt heavy mix. It is available at health salts, however you can also buy it on Amazon. I included the link below if you would like to give it a try.
https://amzn.to/3L5FUVc
After 3.5 years of being raw vegan and trying dozens of slad dressing by famous youtubers like Fully Raw Kristina and others, experimenting and mixing up ingredients, I ended up going back to basics and adapting this classic sause to a raw vegan dish and it is one my favourites – I eat it every other week and every week in summer as has this fresh, zesty, zingy, minty flavour – yummmmm!!!
I ususally have this with a home made raw vegan flat bread (I ate loads of flat bread when I just started my raw vegan journey going from stodgy omnivore diet, however now I usually go for juicer foods) or as a dip with some cucumber, celery, carrots and such. It is perfect of courseas a salad dressing with Zucchini (corgette) noodles, green salad, loads and loads of tomatoes, some spring or red onion, may be olives or gherkins.
This dressing is perfect when you are going out to a restaurant – I put it in a container and order a large salad and then dress it with my lovely and fresh tzatziki sause.
Thank you guys for watching! Please like and subscribe to check out what other foods I make and just get up to in my every day Raw Vegan Reality.
Hello everyone and welcome to Raw Vegan reality show. My name is Nicole and today I would like to share with you um my version of a raw vegan taziki sauce. Um, it’s basically a copy of the, um, regular, you know, Greek ingredients of of the Greek recipe of the taziki sauce or dressing um, with the only difference that instead of the yogurt, uh, we’ll be using um cashew nut. Uh and in with combination um uh of the lime and lemon, it literally tastes like um yogurt. Uh my nuts um have been soaked and frozen and stored them sort of in this bag here. I just broke them down a little bit to be able to use some of them. The reason why I um freeze nuts is that um I use um Ninja Blender instead of the uh Vitamix. So, uh it doesn’t um it’s not as powerful as Ninja Blender. So, it really helps to have nuts nice and cold and uh obviously pre-oaked prior to being frozen. Uh it gives a much smoother finish. Um and also I don’t need to worry about using them all up in on the same day of soaking or keeping it in the fridge for just about two days. Um, I did that before and I found that they went off really fast. You know, they were going bad, the nuts. And, um, now I just, uh, freeze them. I I’ve never heard of this trick. I just thought of it probably on the second year of me being raw vegan after um, losing so many soaked nuts. Um, you know, oopsie. Um, to going, you know, bad. So, I’m very happy. I thought of it because you know now it’s it’s just really convenient as long as you have a freezer that is. So what I’m I’ll be doing is that I’m going to be putting some um cashew nuts in the blender. I don’t measure anything. I just um put it put approximate amount. I mean you can’t really go wrong with that. Um I think that should be enough. Um, so next I will be um grating my um cucumber. So I washed the cucumber. I chopped the end bits off. It’s organic cucumber. I do know that they put some organic whatever they call it natural wax on it. I’m not too keen on consuming it, but It’s the only recipe that I keep the skin on and the cucumber because it keeps cucumber from going too limp in the sauce. So, you can um sort of wash it well, soak it and then maybe rub it with some kitchen roll or um just a cloth to get rid of as much wax as you can or maybe soak it with some vinegar and baking soda. But I I I I really just wash it and um wipe it really hard to get get rid of as much wax as I can really. So next we’ll be just grating the cucumber on a large grater, the largest hole you have. Uh and then I suspended the colander over the jug. so that it catches all the juice. Um, we will be putting some water into this beaker later. But what I do is I um grate the cucumber, then I salt it slightly. That helps some juice to come out. So I substitute the water I would be putting in here with some um cucumber juice. So that it’s not too watery. So the end end result sort of yogurty um you know substance is not too watery otherwise it’s not very enjoyable to eat it when it’s too sort of liquid. So what I do I just get rid of all the cucumber I can get back into there. don’t want to waste any cucumber shavings. I just really don’t like wasting food. So, I try to get as much in as I can. That should be enough. I would normally wash this straight away, but for the purpose of the video, I’ll just put it in the sink. So, now I’ve got some I’ve got some um Vogus um salt and it’s a mixture of sea salt, vegetables and herbs which are celery, leak, crass, onion, chives, parsley, uh lavage, not sure what that means, a garlic, basil, margarm, rosemary and thyme, and a bit of kelp. even certified organic free from MSGs, gluten, lactose, milk, protein, additives, and preservatives. So, that’s been my go-to salt for quite a while, apart from when I make something sweet. And then I just use um coarse sea salt. I did used to use a lot of Himalayan salt um back in the day before I became raw vegan. But then I I do know salt I I believe salt is not good for you. Full stop. I believe that ultimately one should avoid using salt. But I just think it gives so much flavor to food. And maybe eventually when I have been raw vegan for more years and um I I already feel that I’m slowly starting to lean towards eating much more fruit than anything else. Uh but at the moment when I have maybe a salad, I I just feel like I need a bit of salt. So what I do, I I use obviously this is not just salt, it’s salt mostly, but with some extra. So it’s already less percentage of it. But I use it sparingly. So I just put a bit of salt through this little holes. And I just let it sit for a minute. And as you can see, it’s already releasing some juice in there. I can really even sort of mix it up a bit so the water comes out quicker. Oopsie. Don’t want that here. And um just do that. and leave it. Okay, now we have cashews here. Frozen cashews. Still hot cold, I believe. Um, I’m using a lot of garlic. A lot. I I love garlic. I obviously because you don’t use the whole I have massive salads with this. So, uh, you know, I have um I make um sort of zucchini noodles. I put loads of green leaves, loads of tomatoes. Sometimes I put maybe some unpasteurized olives or if I I just realized that my camera went dead, so I wasn’t filming for quite a while. Well, for a couple of minutes. Um I was trying to say that sometimes I use unpasteurized olives and sometimes I use um when I feel like having um maybe something fermented uh I’ll use some girkins or I’ll use maybe some kimchi or sauerkraut that I make um just sort of sprinkle around but most of the time it’s probably olives and um gerkins like few thin slices or maybe none of it. Um, sometimes I could put a few of the um dehydrated um well marinated and dehydrated mushrooms on top or just raw mushrooms just for a bit of meaty meaty fl you know texture. So whilst I was thinking I was filming but I wasn’t. I added some um lime, a lime, a whole peeled lime that was nice and yellow. Uh because that’s how you want your lime to be if you want them nice and juicy and ripe and full of flavor. A full lemon. Uh I also added um some zest from the lemon. It was unwaxed lemon, so it was okay to do so. Um, and I also added some liquid that was released from the uh cucumber. Uh, and I added some distilled water as well. And I added some salt. Not sure if I mentioned that um before. So, salt. So, we have frozen cashews that are not so frozen anymore. Garlic, lime, lemon, a bit of salt. I might add some black and white pepper. I recently dropped my um pepper meal, so it’s a bit wonky at the moment. Um so I add a bit of pepper here. Quite a bit actually. Pepper and maybe some white pepper as well. gives a bit of a twang, bit of an interesting flavor. That should be enough. I put I always put some on top of my salad anyway, just for extra flavor. And now I’m going to blend it until it’s very very smooth. And I’ll come back after that. Um I’m back uh after um blending the mixture. Um the only thing that I forgot to mention is that I this time I didn’t juice the um limes and um lime and lemon. I literally just peeled them and I put them in hole. But before that I tend to cut them in quarters just to make sure there are no peeps because if you do get pips in there it will make your dressing quite bitter which you don’t really want to do. Um, I did put quite a bit of ingredients in there which gave me quite a lot of dressing. I always do it. I’m not sure why, but I always do. I just always want to maximize my time and I want to make loads in one go so it lasts because it does last really well in the fridge for at least I’d say 5 days or even longer. So, now I’ll go in with my herbs. I’m using dill and I’m using um mint that’s been pre-washed and stored. Um so, it was washed in the salad spinner, spun out, and put in the bag together with some um bamboo kitchen towel for storage. And it stores very well. As you can see, that’s been the in the fridge for about a week now. and it’s in perfect condition. Uh I’ve done the same with deal. It is going a bit old. Oh, actually I have some old one left here which yeah, I’m not going to be using that. Uh I’ll use this one here. The whole bunch of deal. I might get rid of this big stock here, but the rest can go in. And I’m going to use quite a bit of mint. I must say from my experience, I prefer when deal um overpowers mint and not the other way around because if you put much more mint than deal um it just tends to have this sort of almost desserty flavor rather than savory flavor. So I tend to put more deal than mint. So I think basically don’t overdo on mint. It’s nice to have nice fresh minty flavor especially when it’s warm. It’s a very fresh dressing taziki. It’s just combination of mint and um dill and cucumber and garlic and lime lime and lemon. It’s really summery. It’s really cooling. So, I think I’m overdoing with mint, but I’ll just do it anyway. But see what happens. And now I’ll be blending it not longer than 10 seconds with herbs. Um I mean, you know, traditionally, uh people used to chop them like with masaluna or like, you know, with a knife or or maybe um pastel and mortar. So, when you use um a blade which is obviously metal and you know you you you I think 10 seconds is perfect because whilst in the fridge you know it’s still it all marinates and the flavors all mixed together to give it a beautiful combination of flavors. So really 10 seconds is more than enough. So I’ll put it on for 10 seconds. I I still don’t know how to mute the video. I’ll try. Let me have a look. Can I mute the video? Um, I don’t think I know how to do it. I didn’t manage to uh mute the video. Instead, I just um switched the whole thing off. So I blended the mixture for 10 um seconds as I said and it gives this lovely sort of just enough chopped consistency of herbs. Um so now last step is to um add my grated um cucumber in. Um I have a bit too much in there. So, what I’m going to do, I’m going to empty some. I’m going to empty some of it into a bowl and then I’m going to read it afterwards or I’m going just to have it now with some salad or see what happens with it. So, I’m just putting it all in there. all my grated cucumber. The consistency is really good. I mean, when you do it a couple of times, you you know how thick you like the dressing. Um you know, obviously you still mix it with the rest of the salad. So, um it’s this consistency won’t be the end result. The end result is when you know your salad will release some juices as well. And I guess you just need to figure out, you know, your preference. I might add the rest of the cucumber juice in there. Sometimes I drink it. It’s delicious. And then I just mix it all together. Going nice all the way. to the bottom all the way. All the way. All the way. And then if I can add some of I mean my lid um shuts on the inside. So I don’t want to overfill the bowl otherwise the lid will um sort of make it all the flow go everywhere. Then I just take a towel. I’ll try to clean the um cup as much as I can in and now for storage. Then I get the lid if I can find one. There it is. And then I close it and put it in the fridge. And tonight I’m probably going to have it with um zucchini noodles that I literally just peel a zucchini. Uh and I spiralize it with um I have like a large spiralizer, but I don’t really like using it. What I use is just this peeler. Uh, I mean it’s not the best, but I mean at least I don’t have to do too much washing up after that. So I just peel it around the core and leave the core and either use the core in um I can use the core maybe in other recipes or yeah that’s what I mostly do. So I just keep them in the bag maybe for a couple of days in the fridge the cores of the corettes and then I just use them as a bulky maybe agent for maybe um I don’t know flat breads or like burger buns or even pesto or any really you can put it in any um uh you know dressing really zucchini because it’s just instead of water, isn’t it? And and it’s quite nice and sort of binding ingredients because it’s sort of slimy, isn’t it? Um zucchini. Yeah. So, I’ll put some tomatoes. I’ll put some other bits and pieces, maybe some spring onion. Um or just leave onion out and I’ll have a massive salad for myself this evening. So, that was my raw vegan zucchini uh dressing. Uh, thank you so much for watching and um come back um for I’ll be posting some more videos. I’m going to be posting video of the uh raw vegan burgers made of mushrooms, uh some nuts, uh peppers, and some other bits and pieces. I’m also making some um zucchini burger buns today uh or maybe tomorrow. Um so come back and um check those out. Um lovely to uh see you all guys and see you in the next video. Bye.
Dining and Cooking