Vegan Creamy Dill Cucumber Salad Food

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 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.

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.

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.