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Fresh Vegan Cucumber Salad with Creamy Cashew Dressing

fresh vegan cucumber salad - featured image

A light, refreshing vegan cucumber salad featuring a creamy, dairy-free cashew dressing that’s perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 3 medium English cucumbers, thinly sliced
  • 1 cup raw cashews, soaked for at least 2 hours or overnight
  • 3 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon maple syrup
  • 1/3 to 1/2 cup water, to blend dressing
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup thinly sliced red onion (optional)

Instructions

  1. Soak the cashews in water for at least 2 hours or overnight. Drain before blending.
  2. Thinly slice the cucumbers using a sharp knife or mandoline. If very watery, sprinkle with salt and let sit in a colander for 10 minutes, then pat dry.
  3. In a blender or food processor, combine soaked cashews, lemon juice, minced garlic, maple syrup, 1/3 cup water, and salt. Blend until smooth and creamy, adding more water if needed to reach desired consistency.
  4. In a large mixing bowl, combine sliced cucumbers, optional red onion, and chopped dill. Pour the cashew dressing over the vegetables.
  5. Gently toss to coat the cucumbers evenly with the dressing. Adjust seasoning with salt, pepper, or lemon juice as needed.
  6. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled.

Notes

Soak cashews properly for a creamy texture; use a high-speed blender for smoothest dressing. Chill salad before serving to enhance flavors. For nut-free option, substitute soaked sunflower seeds for cashews. If dressing thickens after refrigeration, stir in a splash of water or lemon juice.

Nutrition

Keywords: vegan cucumber salad, creamy cashew dressing, dairy-free salad, summer salad, vegan side dish, gluten-free, healthy salad