Vegan Okroshka with Cashew Yogurt
The original recipe calls for ham, eggs, and buttermilk or sour cream that we are going to omit here because we want egg-free, meat-free and dairy-free environment. Do not get upset though. Our vegan Okroshka is going to taste the same as meat one and will be satisfyingly fulfilling.
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Servings: 8 people
Ingredients
- 24 oz cashew or soy yogurt
- 1 liter mineral water (naturally carbonated, sparkling)
- 18 oz radishes
- 2 medium cucumbers
- 1 bunch dill
- 1 bunch spring onions (4-5 strings)
- 1 tbsp Dijon mustard
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 lemon juice
Instructions
- Prepare your ingredients
- Slice radishes (using a mandoline), dice cucumbers and chop dill and spring onions
- Add yogurt to the pot, get a whisk and add mineral water slowly while whisking yogurt to dissolve with water completely.
- Add mustard, salt, and pepper and whisk again.
- Add vegetables to the pot and taste. Add lemon juice by little portions to reach a unique okroshka flavor that has a perfect balance of salty-saur-acid flavor.
- Put in a fridge for at least 2-3 hours and enjoy chilled. Bon Appetite!
Tried this recipe?I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to mention me @LentenChef or tag #LentenChef!