Creamy Vegan Cucumber Salad

My Grandma and Mom used to make a creamy cucumber salad with dill every Summer when I was young.  It was just a classic, and frequent item on the dinner table alongside whatever protein source we were having that night.  It was always so good and refreshing, but unfortunately filled with dairy so I would not be able to have it now since I am vegan.  So, I came up with a vegan version that is just as good so that I can still enjoy it.  It uses coconut milk and cashew butter with a little cider vinegar in place of the sour cream.  It tastes rich and delicious and I like it even better than the original version.  If you have allergies to dairy, eggs, or gluten this is the perfect thing to make instead of regular cucumber salad with mayonnaise or sour cream.


Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



For the dressing, whisk all ingredients together until smooth (if you find it too thin add a little more cashew butter, too thick a little water since coconut milk varies in thickness).Place the cucumbers and scallions in a bowl, and pour the dressing over. Toss to combine. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy