Mediterranean Dolmades With Cashew Tzatziki - cooking recipe

Ingredients

1 cup cashews
1/3 cup lemon juice
1/2 tsp sea salt
1 clove garlic, crushed
2 tbsp chopped dill
1/2 cup finely diced peeled cucumber
None None FOR THE DOLMADES
1 cup chopped peeled parsnip or fresh Jerusalem artichoke
3/4 cup chopped cauliflower
1/2 tsp lemon juice
2 tbsp olive oil, plus additional, for coating dolmas
1/2 cup diced, peeled and seeded cucumber
1/2 clove garlic, chopped
3 tbsp capers, finely chopped
2 tbsp finely chopped preserved lemon (or peel of 1/2 lemon and an additional 1 tbsp lemon juice)
3 tbsp pine nuts or chopped macadamia nuts
1 None shallot, finely chopped
3 tbsp dried currants
6 None olives (any kind), pitted and chopped
1 tbsp finely chopped dill
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped fresh mint leaves
20 None grape leaves

Preparation

For the cashew tzatziki, place the cashew nuts, lemon juice, salt, garlic, and 1/4 cup water into a high-powered blender. Blend until creamy and smooth. Fold in the dill and cucumber. Let stand for 30 mins to allow the flavor of the cucumber and dill to develop in the sauce. The sauce will keep in the refrigerator, in an airtight container, for 4-5 days.
For the stuffing, pulse the parsnip and cauliflower pieces in a food processor to achieve the texture of large rice grains.
Transfer the mixture to a bowl. Add the lemon juice, mixing with a wooden spoon to preserve the color. Add 2 tbsp olive oil and gently stir in the remaining ingredients (except the grape leaves and oil for coating). Season.
Rinse the grape leaves and pat dry. Place about 1 1/2 tbsp of filling into the center of each leaf. Fold up the stem end first, then the sides, then roll tightly.
Coat the dolmades with some olive oil. They keep in the refrigerator for several days. When ready to serve, arrange on a platter with a dish of tzatziki.