I wanted to write a this delicious vegan recipe out separately because it was so delicious it deserves its own page. It also can be used on top of so many other dishes besides just our spicy chickpea gyro.
I’m so thankful to have found a plain Cashewgurt that works so well in place of yogurt and even sour cream. It is from a company called “Forager Project” and can be found in Whole Foods. However I’m sure if you google the company to will find other stores that carry it too!
- 2 cups of plain Cashewgurt
- 1 cup of chopped cucumber
- 2 Tbsp lemon juice or white wine vinegar
- 2 cloves garlic. minced
- 1 Tbsp of freshly chopped dill
- Salt and pepper (to taste)
Mix all of the above ingredients in a bowl. Be sure to taste it, because I needed to put a dash of sugar in mine because I got a little heavy handed with my vinegar! However, the tangy acidity works perfectly to cool down spicy dishes. So don’t be worried if it seems to bite you a little bit!!
That’s it. So simple and absolutely delicious.