This recipe includes one of my all time favourite dairy alternatives: Cashew yoghurt. I used to be a huge lover of plain yoghurt before I switched to a plant-based diet and it was one of the few things I found difficult to give up. Luckily there are amazing dairy-free alternatives that provide all of the creamy tart yoghurty flavour but without all the saturated fat and hormones found in dairy. The non-dairy version is also made with live probiotic cultures so it is a great way to improve gut health and immunity. In addition, cashews are super high in healthy fats and minerals like iron and zinc.

I love making my cashew yoghurt into a creamy savoury tzatziki dip and then add it as a condiment to my hot bean dishes, rice, salads (it makes for a great salad dressing) or  use it as a spread on wholegrain crackers or toast or as a dip for raw veggies. It also makes a wonderful sauce for falafel along with some hummus and tahini. But best of all, I often serve this at dinner parties and nobody ever knows that it's not the "real" dairy version.


Cashew Yoghurt Tzatziki


  1. 360g potatoes / baby potatoes
  2. 360g beetroot
  3. 360g diced butternut
  4. 1 tablespoon olive oil
  5. 1 sprig fresh rosemary
  6. 40g fresh rocket
  7. ½ small tub pomegranate arils
  8. A good grind salt and pepper

For the dressing

  1. 4 tablespoons tahini paste
  2. 4-6 tablespoons water
  3. Juice of 1 lemon
  4. 1 clove garlic, crushed
  5. 1 tablespoons nutritional yeast
  6. Salt to taste


  1. Preheat oven to 180’ Celsius
  2. Dice potatoes and beetroot. Mix with diced butternut
  3. Line a baking tray with baking paper and spread out the roasting veg on the tray.
  4. Drizzle with olive oil and season with salt, pepper and rosemary.
  5. Place in the oven to roast for about 75 minutes or until golden brown and cooked through.
  6. In the meanwhile, prepare the dressing by adding all the dressing ingredients into a mixing bowl and stirring until completely combined. Add more water if needed - it should be the consistency of a creamy dressing sauce.
  7. Put your rocket into your serving dish and top with the roasted veg and pomegranate arils
  8. Drizzle with 2-3 tablespoon of dressing.
  9. Serve warm or cold.

For my patients on calorie-controlled meal plans:

1 x 62g serving of this recipes =
·       1 fat servings