Easy Vegan Creamy Cucumber Salad
This Easy Vegan Creamy Cucumber Salad is fresh, crunchy, and irresistibly creamy. Made with just 10 simple ingredients in under 15 minutes, it's the perfect quick and easy side dish for a hot summer day or to cool down a spicy meal.
My Notes:
Servings: - 8
Ingredients
- 2 English cucumbers thinly sliced (see step 1)
- 1 small red onion thinly sliced
For the Dressing:
- 1/2 cup(s) plain vegan yogurt (such as almond, oat, or soy)
- 1/4 cup(s) vegan mayonnaise (see notes for oil-free option)
- 1/4 cup(s) fresh dill chopped
- 3 tablespoon(s) white wine vinegar or apple cider vinegar
- 1 teaspoon(s) agave
- 1 clove(s) garlic minced or pressed
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
Instructions
- Slice the cucumbers: Slice both cucumbers into thin slices, about ยผ-inch thick. Use a knife, a mandoline slicer, or I like to use the slicer attachment on my food processor to make it super fast.
- Make the dressing: in a small bowl, mix the yogurt, mayonnaise, dill, vinegar, agave, garlic, salt, and pepper.
- Toss the salad: to a large bowl, add the cucumbers, onions, and all of the dressing and toss well to combine. Enjoy the salad right away or store in the fridge for up to 3 days. I like the salad best when it is enjoyed same day, but it is still delicious if you have leftovers.
Notes
Oil-free: to make this salad oil-free, substitute the vegan mayo with 1/4 cup more vegan yogurt.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 111kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 258mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg
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