Creamy Vegan Cucumber Salad Recipes

CREAMY VEGAN CUCUMBER SALAD WITH DILL AND RED ONION

Steps:

• In a high speed blender combine the cashews, water, lemon, garlic, vinegar, maple syrup, salt and pepper. Blend until smooth and creamy (about one minute).
• Add the dill and pulse four times to incorporate. Set aside.
• In a large mixing bowl combine the cucumber, red onion and HALF of the creamy vegan dill sauce. Stir well to evenly coat the cucumber slices. Make sure cucumber slices are not sticking together and all both sides are getting coated with the dressing. At this point the dressing will be quite thick. That is okay.
• Let the cucumber salad chill for ten minutes in the refrigerator. As the salad chills the cucumbers will naturally start to release their juices which will thin out the sauce. After the cucumber salad has chilled, mix again, taste and add more sauce if desired. I usually end up using about 3/4 of the sauce - it will depend on how creamy and how flavorful you want it. I save the extra creamy dill sauce for radish salad, tomato salad or regular salads. It makes a great dip for any raw vegetable too.
• Garnish with fresh dill and freshly ground black pepper.
• Best served when fresh. You can store leftovers in an airtight glass container for up to two days.

CREAMY VEGAN CUCUMBER SALAD (GERMAN-INSPIRED)

Steps:

• In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
• Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.
• Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance the acidity, dill for herby flavor, or more cucumber for a less saucy dressing.
• Best when fresh. If preparing in advance, store dressing and cucumber separately in the refrigerator for up to 2-3 days. Not freezer friendly.

EASY VEGAN CREAMY CUCUMBER SALAD

Steps:

• Finely slice the cucumber using a mandolin or sharp knife.
• Make the dressing: In a medium bowl, mix the yogurt, Dijon, apple cider vinegar, lemon juice, and red onion. Grate the garlic directly into the dressing. Add maple syrup to taste. Season with salt and pepper.
• Add the remaining salad ingredients: Gently fold in the cucumber and dill.

CREAMY VEGAN CUCUMBER SALAD

Steps:

• Toss the chopped cucumber and red onion in a large bowl.
• In a small bowl, whisk the dill, cashew butter, lemon juice, water, garlic, and sea salt until creamy and smooth.
• Pour the Creamy Ranch and Dill Dressing onto the vegetables. Toss until the vegetables are creamy and well coated with the dressing. Garnish with extra dill. Enjoy!

VEGAN CREAMY CUCUMBER SALAD

Steps:

• Mix mayo, sour cream, and spices in a large bowl.
• Add cucumbers and onions and toss to coat.
• Place covered in the fridge for 3-4 hours for the flavors to develop.

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.