Vegan Creamy Cucumber Salad Food

CREAMY VEGAN CUCUMBER SALAD

Creamy Vegan Cucumber Salad image

This Creamy Vegan Cucumber Salad is perfect for a hot Summer day. Crispy cucumber is combined with red onion, dill, vegan sour cream, and lemon juice.

Provided by Willow Moon

Categories Salad

Time 10m

Number Of Ingredients 7

Ingredients

1 English cucumber ((4 cups sliced))
1/4 cup thinly sliced red onion
3 tablespoons chopped dill
1/4 cup vegan sour cream (- I used Tofutti)
3 tablespoons lemon juice
1/2 teaspoon salt (+ more for salad)
pepper

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.

Nutrition Facts : Calories 28 kcal, Carbohydrate 4 g, Fat 1 g, Sodium 181 mg, Sugar 1 g, ServingSize 1 serving

CREAMY VEGAN CUCUMBER SALAD (GERMAN-INSPIRED)

Creamy Vegan Cucumber Salad (German-Inspired) image

Creamy, German-inspired cucumber salad with fresh dill and tangy coconut yogurt. A refreshing, plant-based side for BBQs and beyond. Just 15 minutes, 10 ingredients, and 1 bowl required!

Provided by Minimalist Baker

Categories Side Dish

Time 15m

Number Of Ingredients 10

Ingredients

2/3 cup finely diced red onion ((or halved & thinly sliced with a mandolin* // ~1/2 medium onion as recipe is written))
1 large clove garlic, minced
1 cup unsweetened plain coconut yogurt ((we like Culina))
1/2 tsp each sea salt and black pepper
2 Tbsp lemon juice ((~ 1 medium lemon as recipe is written))
1 ½ Tbsp apple cider vinegar
2 tsp dijon mustard ((or yellow mustard))
1-2 tsp maple syrup ((to balance out the flavor))
1/4 cup finely chopped dill
1 medium cucumber, halved lengthwise, thinly sliced ((~2 cups as recipe is written))

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.

Nutrition Facts : ServingSize 1 side serving, Calories 127 kcal, Carbohydrate 8.4 g, Protein 0.9 g, Fat 12.8 g, SaturatedFat 11.4 g, Sodium 373 mg, Fiber 1.5 g, Sugar 4.2 g, UnsaturatedFat 0.2 g

CREAMY VEGAN CUCUMBER SALAD

Creamy Vegan Cucumber Salad image

Vegan Creamy Cucumber Salad is made with fresh dill and a homemade Creamy Ranch Dressing. The perfect side for a Summer BBQ or to bring to a cookout.

Provided by Ceara

Categories Salad

Time 10m

Yield 5 servings

Number Of Ingredients 8

Ingredients

2 large English cucumbers or 7 to 8 small cucumbers
½ medium purple onion, thinly sliced
3 Tbsp fresh dill, chopped (plus extra for garnish on top)
3 tbsp cashew butter*
3 tbsp lemon juice
2 tbsp water
2 cloves garlic, minced
½ tsp sea salt

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!