Cucumber Dill Yogurt-Free Sauce | Fresh, Creamy, and Dairy-Free

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This Cucumber Dill Yogurt-Free Sauce is a refreshing and light condiment perfect for summer dishes.

Made with fresh cucumbers, dill, and a creamy cashew base, it adds a burst of flavor to salads, grilled meats, and sandwiches-without any dairy, soy, or gluten.

Vibrant Ingredients for a Refreshing Sauce

The Cucumber Dill Yogurt-Free Sauce is a celebration of fresh, wholesome ingredients that come together to create a creamy and flavorful condiment.

Finely chopped cucumbers add crispness, while dill and lemon juice brighten the flavor. Soaked cashews provide a smooth, yogurt-like texture-making this sauce perfect for anyone avoiding dairy.

Preparation Made Easy

Preparing this sauce is quick and simple. After soaking the cashews, everything is blended together until creamy and smooth. A brief chill in the fridge helps the flavors meld perfectly.

Perfect Pairings

This sauce is incredibly versatile. It works great as a dip for fresh vegetables, a drizzle for salads, or a topping for grilled meats and sandwiches. You can even use it as a creamy dressing for grain bowls or wraps.

Visual Appeal

In a serving bowl, the light green hue from cucumber and dill gives this sauce a fresh, vibrant look. Garnish with an extra sprig of dill and a drizzle of olive oil for a beautiful presentation.

Health Benefits

Cucumbers are hydrating and low in calories, while dill offers antioxidant benefits and supports digestion. Cashews provide healthy fats and plant-based protein, making this sauce as nutritious as it is delicious.

Serving Suggestions

Pair this sauce with grilled chicken or fish, toss it with a summer salad, or use it as a dip for pita and veggie sticks. It’s a great way to add flavor without any dairy or soy.

Cucumber Dill Yogurt-Free Sauce Recipe

This light and creamy sauce is packed with fresh cucumber and dill flavor – without any yogurt or dairy. It’s a perfect option for dipping, drizzling, or dressing your favorite dishes.

Ingredients

• 1 large cucumber, peeled and roughly chopped
• 1/2 cup raw cashews, soaked in hot water for 20 minutes and drained
• 1/4 cup fresh dill, chopped
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2–4 tablespoons water (as needed for blending)

Instructions

1. Soak Cashews: Place cashews in a bowl and cover with hot water. Let them soak for 20 minutes, then drain well.
2. Prepare Cucumber: Peel and roughly chop the cucumber. You can remove seeds if desired for a smoother texture.
3. Blend: In a blender or food processor, combine the soaked cashews, cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper.
4. Adjust Consistency: Add 2–4 tablespoons of water, blending until the sauce reaches your desired creaminess.
5. Chill: Transfer the sauce to a container and refrigerate for at least 10 minutes before serving to allow the flavors to develop.
6. Serve: Use as a dip, salad dressing, sandwich spread, or topping for grilled meats and veggies.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Nutrition Information (Approximate per serving)

• Servings: 4
• Calories: 120 kcal
• Fat: 9g
• Protein: 3g
• Carbohydrates: 7g

Brief Background

Cucumber Dill Yogurt-Free Sauce is a refreshing, dairy-free alternative to traditional tzatziki.

It combines crisp cucumber, fresh dill, garlic, and a creamy base like sour cream or dairy-free mayo to deliver all the cooling herbaceous flavor without the yogurt.

This sauce is perfect for those who are lactose intolerant or simply looking for a lighter, tangy condiment to pair with Mediterranean dishes, grilled meats, or fresh vegetables.

Recipe Tips or Variations

• Grate and salt the cucumber, then let it drain to remove excess moisture.
• Use vegan mayo, sour cream, or blended cashews as a creamy base if avoiding dairy entirely.
• Add a splash of lemon juice or apple cider vinegar for brightness.
• Include minced garlic or shallot for extra depth of flavor.
• Fresh dill is best, but dried dill can work in a pinch-use about 1/3 the amount.
• Let the sauce chill for at least 30 minutes to help the flavors meld.

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