Vegan Creamy Cucumber Salad Recipes

CREAMY VEGAN CUCUMBER SALAD WITH CHICKPEAS AND FRESH DILL

Steps:

• Place the cucumbers in a colander and toss with salt. Let them drain, stirring every 10 minutes or so, for at least half an hour. For optimal results you can even do this in the fridge overnight.
• Rinse the salt off of the cucumbers and dry them by thoroughly patting them down, or spinning them in your salad spinner.
• Combine all ingredients in a blender or food processor, stopping to scrape down the sides as needed. Add only enough water to blend everything smoothly. If you have a high-speed blender you may not need any. Adjust seasoning and sweetness to taste.
• Soak the chopped raw red onions in a small bowl of tap water for 5 to 10 minutes, and then drain. (This is to temper the aggressive raw red onion flavor a little bit.)
• Combine the cucumber, chickpeas, red onion, and dill in a bowl. Fold in the cashew-pine nut "mayonnaise". Taste for seasoning and add salt/pepper/additional dill as needed.
• Serve cold.

SIMPLE VEGAN CUCUMBER SALAD

Steps:

• Place sliced cucumber in a large bowl.
• Combine vinegar, dill, maple syrup, salt and pepper in a small bowl. Whisk to thoroughly combine.
• Pour vinegar mix over cucumbers and toss to coat. Taste and add more salt if needed.
• Serve immediately or refrigerate for 1-2 hours.

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!

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.

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.