Shio Koji tzatziki

Our take on tzatziki calls for vegan cashew cultured yogurt — and we especially like the plain cashew yogurt from Blöde Kuh, our neighbors at the Hollywood Farmers Market. Serve with cut tomatoes and sliced baguette.

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Ingredients

  • 8 oz cashew cultured yogurt

  • 3-4 oz cucumber (about 1 medium cucumber)

  • 1 clove garlic, grated

  • 1/2 Tbsp Yuzu Shio Koji

  • 1 Tbsp lemon juice

  • 1 tsp lemon zest

  • 1 Tbsp dill

  • Black pepper to taste

  • Olive oil to taste


Directions

  1. Chop cucumber into fine pieces.

  2. Transfer chopped cucumber to a paper towel, and set aside. After about 10 minutes, pat cucumber pieces with towel to remove excess water.

  3. Mix all ingredients (except black pepper and olive oil) in a bowl.

  4. When ready to serve, top with fresh cracked black pepper and olive oil to taste.

  5. Store in fridge, and consume within 5 days.

Ai FujimotoYuzu Shio Koji