Tzatziki is a Greek yogurt–based sauce and dip. It's served cold and is flavored with cooling cucumbers, garlic and lemon juice. Chickpea flour is used here to form the creamy base that tzatziki is known for, and does a remarkable job of duplicating it without any yogurt. This is best made the day before you plan to serve it, but can also be made the morning of; it needs time to cool and for the flavors to meld.

Serves 4 to 6


  • 1 medium cucumber, grated with a box grater
  • 1 cup water
  • 1/4 cup chickpea flour
  • 1/4 cup raw cashews, soaked overnight and drained
  • 2 garlic cloves, roughly chopped
  • 1 Tbsp. apple-cider vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice
  • Coarse sea salt and freshly ground pepper
  • 2 Tbsp. chopped dill


    Place the grated cucumber in a fine-mesh sieve. Use your palm and push to squeeze out as much liquid as possible; set aside.

    In a small saucepan, whisk together the water and flour until smooth. Turn heat to medium and continue whisking until the mixture thickens, about 6 to 7 minutes; the mixture will resemble a roux or melted cheese. Remove from the heat.

    Place the flour mixture, cashews, garlic, vinegar, oil, lemon juice and salt and pepper, to taste, in a high-speed blender; blend for 1 minute, until smooth. Pour the mixture into a bowl; stir in the grated cucumber and dill. Let the tzatziki cool to room temperature, then refrigerate for at least 4 hours.

    Remove from the refrigerator when ready to serve and give it a good stir.

    Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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