Vegan Creamy Cucumber Salad With Dill Blackberries Pepitas Recipes

CREAMY VEGAN CUCUMBER SALAD

Steps:

• Mix the cucumbers, red onion, and 1/2 teaspoon salt in a bowl. Pour into a colander and suspend over a bowl. Put plastic wrap over the top. Let sit for 15-30 minutes. Discard the liquid that collects.
• Mix dill, vegan sour cream, lemon juice, and salt. Add cucumber and red onion. Mix well.

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.

VEGAN CREAMY CUCUMBER SALAD WITH DILL, BLACKBERRIES & PEPITAS

Steps:

• Drain and rinse your soaked cashew nuts until the water runs clear.
• In a high-speed blender, combine the nuts with the remaining ingredients for the Vegan Sour Cream and blend until the mixture is very smooth and creamy. As you blend, stop to scrape down the sides as necessary.
• Taste and add more vinegar or a grating of lemon zest, if you would like more tang, or additional salt if a more intense flavor is desired. Pour into a container and chill. This step can be prepared up to 5 days in advance. The sour cream will thicken up a bit more as you let it rest, so you might want to thin it by whisking in a small amount of water later.
• Wash the cucumbers and slice them. Put the pieces of cucumber into a large bowl and sprinkle 1 tbsp of salt over them. Let stand for 20 minutes, until they lose some water. Rinse them quickly and let stand for another 10 minutes. Put them on a plate with paper towels. Blot them dry.
• While your cucumbers are resting, toast the pepitas in a pan on medium-high heat unit fragrant. Let them cool on a little plate. Chop dill and mint leaves.
• Return cucumbers to the salad bowl and add the vegan sour cream, 2 tbsp of pomegranate molasses, pepitas, and chopped herbs. Gently toss the ingredients to combine. Season with more salt and pepper if needed.
• Spoon the salad into serving plates and drizzle with the remaining pomegranate molasses. Serve

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.