Yield 1 pint
1. Peel cucumbers and shred with a grater. Put them in a colander and sprinkle with the teaspoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 20 minutes. Drain well and squeeze dry with clean hands.
2. In food processor or high-speed blender, add sunflower seeds, lemon juice, vinegar, garlic, nutritional yeast and water. Blend until completely smooth.
3. Add grated cucumbers, dill, parsley, salt & black pepper to taste. Process until evenly combined. Taste before adding any extra salt.
4. Transfer to an air-tight container and place in the refrigerator for at least two hours before serving so flavors can intensify.
This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
Courses Appetizer, Side
Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-nut-free-tzatziki-dip-10-ingredients/