Make The Perfect Vegan Creamy Cucumber Salad

It’s that time of year when we use our barbeques more and get together with our friends for picnics and potluck dinners. As a vegan, I am usually relied upon to bring salads to these events as folks know I won’t bring anything with meat in it.

Here is an easy salad and if you don’t tell anyone, no one will know that it is completely vegan. I find that diehard omnivores are reluctant to try a vegan dish because they assume it will lack flavour (or maybe they are afraid they might actually like it!) so I say nothing until after the meal. Their shocked look brings me some satisfaction!

One great little side salad that my mom made was a creamy  cucumber salad which was basically sliced cucumbers in a mayonnaise type of dressing. I have altered my version somewhat and of course veganized the dressing. This dressing can be used as a dip or a salad dressing and will keep in a sealed container for up to two weeks. This creamy cucumber salad is great with barbecued vegan burgers and my favourite ones are made by Field Roast which Spud carries.

Salad Ingredients

• 1 large cucumber, cubed or sliced
• 3 tbsp capers, drained + chopped
• 1 small sweet onion diced or a bunch of green onions, chopped

Dressing Ingredients

• 1 ¼ cups cashews
• ¾ cup water
• 2 T. lemon juice
• ¼ cup apple cider vinegar
• 1/3 cup avocado oil
• 1 tsp. maple syrup
• 3 cloves garlic
• 3 tsp onion powder
• 1 tsp dried dill weed (or 1 tbsp fresh)
• 1 tsp sea salt

Directions

Put all dressing ingredients in your blender and blend until it is smooth. I find that soaking cashews for at least four hours them makes this smoother but it will also work out just fine if you can’t.

Put cucumbers, capers and sweet onions in a small salad bowl. Mix in as much dressing as you like to suit your preferences.  Mix well. This is best if you can let it all sit covered in the fridge for an hour or two, I find the flavours are more intense.