Vegan Creamy Dill 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 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 CUCUMBER DILL SALAD

Steps:

• Place the onion slices in a small bowl or cup and cover them with cold water. Let the onion soak while you make the dressing.
• Place the cashews, 1/3 cup of water, garlic, red wine vinegar, and 1/2 teaspoon of salt into the bowl of a food processor fitted with an s-blade. Blend until smooth.
• Place the cucumber slices, dill and scallions into a large bowl. Drain the onions and add them to the bowl.
• Pour the dressing over the veggies and stir to coat. Add more water if the dressing seems too thick.
• Season the salad with additional salt and black pepper to taste.
• Serve immediately or chill for later.

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:

• 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 CUCUMBER SALAD

Steps:

• Slice the cucumbers really thinly. I used a food processor to get the result you see on my step by step pictures above. Alternatively, slice with a sharp knife. Peel the cucumber, if you prefer this.
• Give all the dressing ingredients into a bowl and combine well. Add the cucumbers, onions, and dill and toss everything.

CREAMY CUCUMBER SALAD

Steps:

• Clean and peel the cucumbers. Taste both ends of each cucumber for bitterness. Remove any bitter parts.
• Cut the cucumbers as thinly as possible. Use a mandoline, a shredder, or a food processor.
• Put the thinly diced cucumbers into a bowl and add a generous pinch of salt. Masage it with your hands and make sure it distributes evenly. Leave it to rest for 10 minutes.
• Finely dice a small onion. Finely dice spring onions, chives, or dill, if using for garnish.
• Grab a hand-full of cucumbers and squeeze the liquid out. Transfer the squeezed cucumbers into a clean bowl.
• Add soy yogurt and finely diced onions. Stir to combine. Add freshly ground black pepper and garnish to taste. Serve immediately or keep in the fridge up to 3 days.

VEGAN CREAMY DILL CUCUMBER SALAD

Steps:

• Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl.
• Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.

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!

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.