When summer’s heat calls for a light, refreshing dish, few salads answer the call quite like a creamy cucumber salad. But what if you could elevate this classic with a vegan twist that’s as flavorful as it is indeed fresh? Enter the Creamy Cucumber Salad with Vegan Dill Cheese-a vibrant medley that marries crisp cucumbers with a luscious, plant-based cheese infused with fragrant dill. This beautifully balanced combination not only tantalizes your taste buds but also offers a nourishing and wholesome choice for those seeking dairy-free delights. In this article, we’ll dive into the simple, yet delightful world of this salad, exploring how each ingredient works in harmony to create a dish that’s perfect for summer picnics, light lunches, or anytime you crave a burst of creamy, herbal goodness.
creamy Cucumber Salad with Vegan Dill Cheese: Fresh & flavorful
The creamy cucumber salad with vegan dill cheese offers an irresistible blend of cool, crisp textures and herbaceous tang that transforms a simple side into a star dish. Born from a love of fresh garden flavors combined with plant-based indulgence, this salad captures the essence of summer with a velvety vegan cheese that’s brightened up by zesty dill and a silky, luscious finish.
Prep and Cook Time
- Preparation: 15 minutes
- Chilling: 30 minutes (optional, but recommended)
- Total Time: 45 minutes
Yield
Serves 4 as a refreshing side or light lunch.
difficulty Level
Easy – perfect for beginner cooks and plant-based enthusiasts alike.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1 cup raw cashews, soaked for at least 4 hours
- 1/3 cup water, plus more as needed
- 2 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 2 tbsp fresh dill, finely chopped
- 1 garlic clove, minced
- 1 tsp sea salt
- 1/2 tsp onion powder
- Freshly ground black pepper, to taste
- 1 tbsp olive oil (optional, for richness)
Instructions
- Prepare the vegan dill cheese: Drain soaked cashews and transfer to a high-speed blender or food processor. Add water, lemon juice, apple cider vinegar, nutritional yeast, garlic, sea salt, and onion powder. Blend until silky smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add water a teaspoon at a time to reach a velvety texture.
- incorporate fresh dill: Add finely chopped fresh dill to the blender and pulse briefly to distribute evenly while keeping small flecks of herb for visual appeal and bursts of flavor.
- Prepare the cucumbers: Rinse cucumbers under cold water and pat dry. Using a sharp knife or mandoline, slice into thin, uniform rounds. Place in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture – this prevents the salad from becoming watery.
- Combine and chill: Gently pat cucumbers dry with paper towels and transfer them to a large bowl. Pour the vegan dill cheese over the cucumbers and toss gently to coat each slice with luscious creaminess.
- Final seasoning: Taste and adjust salt, pepper, or dill to preference.Drizzle with olive oil if desired for an extra layer of flavor and silkiness. Cover and refrigerate for at least 30 minutes to let flavors meld and the creamy texture to chill perfectly.
- Serve beautifully: Before serving, give the salad a gentle toss, garnish with a couple of sprigs of fresh dill, and optionally sprinkle toasted pine nuts or sunflower seeds for added crunch and nuttiness.
Chef’s Notes: Tips for Success with Vegan Dill Cheese Summer Salads
- Cashew soaking: Don’t skip this step-soft cashews are the secret to ultra-creamy cheese. For faster soaking, use warm water for 1-2 hours.
- Herb variations: Try swapping dill partially with fresh chives or parsley for a different herbaceous profile.
- Balancing the tang: Adjust the lemon juice and apple cider vinegar gradually. The magic is in balancing the creamy and tangy notes to your personal taste preference.
- Make-ahead: This salad keeps well in the fridge for up to 2 days, as the flavors develop beautifully-just stir gently before serving.
- texture tip: If you prefer an even creamier texture, strain the blended vegan cheese through a fine mesh sieve to remove any fibrous bits.
Serving Suggestions and Pairings
The vibrant creaminess of this cucumber salad is a perfect companion to grilled vegetables, roasted chickpeas, or as a bright side to hearty grain bowls. Serve it atop fresh arugula or baby spinach for a lightly dressed green salad alternative. Garnish with edible flowers or radish slices for stunning visual contrast.For a Mediterranean twist, offer alongside warm pita bread and marinated olives for a refreshing mezze platter.
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Carbohydrates | 12 g |
| Fat | 13 g |
Looking to explore more refreshing vegan dishes? Check our article on Vegan Summer Salads to Beat the Heat. For an in-depth look at nut-based cheeses and their health benefits, visit Healthline’s Cashew Benefits Guide.
Q&A
Q&A: Creamy Cucumber Salad with Vegan dill Cheese - Fresh & Flavorful
Q1: What makes this Creamy Cucumber Salad with Vegan Dill Cheese so special?
A1: This salad is a vibrant twist on the classic cucumber salad, blending crisp, refreshing cucumbers with a luscious, plant-based dill cheese that’s both creamy and tangy. It’s a perfect balance of fresh crunch and rich flavor, offering a dairy-free delight that’s as nourishing as it is indeed delicious.
Q2: How do you make the vegan dill cheese?
A2: The vegan dill cheese is typically crafted from cashews or almonds soaked and blended with nutritional yeast, lemon juice, garlic, fresh dill, and a touch of salt. This combination creates a tangy, herbaceous cheese alternative that mimics the creaminess and brightness of traditional dill cheese, making it ideal for this salad.
Q3: What kind of cucumbers work best for this salad?
A3: English or Persian cucumbers are ideal due to their thin skins and fewer seeds, giving you a tender bite without excess bitterness or watery texture. However, regular cucumbers peeled and deseeded can also do the trick if those aren’t available.
Q4: Can this salad be prepared ahead of time?
A4: Absolutely! Actually, letting the salad rest for 30 minutes to an hour allows the flavors to meld beautifully. Just keep it chilled in the fridge before serving to maintain that refreshingly crisp texture.Q5: Is this dish suitable for people with dietary restrictions?
A5: Yes! It’s naturally vegan and gluten-free. Plus, it’s free from dairy and eggs, making it accessible for those with lactose intolerance or egg allergies. Plus, it’s packed with whole-food ingredients, so it’s a healthy choice for most diets.Q6: What are some great pairings with this creamy cucumber salad?
A6: This salad pairs wonderfully with grilled veggies, roasted chickpeas, or grain bowls. It also shines as a side for barbecues, picnics, or fresh summer meals, complementing everything from tofu kebabs to vegan burgers effortlessly.
Q7: Can the dill cheese be used in other recipes?
A7: Definitely! The vegan dill cheese is versatile – spread it on crackers, dollop onto baked potatoes, use as a dip for veggies, or swirl it into grain salads. It adds a zesty, creamy punch wherever a burst of fresh herb flavor is welcome.Q8: Any tips for achieving the perfect creamy texture?
A8: Soaking the nuts thoroughly and blending them until ultra-smooth is key. Adding just enough water or plant-based milk helps achieve that silky texture without making it runny. Also,fresh dill and acid (like lemon juice) brighten the flavor and cut through the richness beautifully.
Q9: How can I adjust this recipe for extra zest or spice?
A9: Feel free to add a pinch of cayenne or crushed red pepper flakes for a spicy kick. A splash of apple cider vinegar or a bit more lemon juice can ramp up the tanginess,while fresh minced garlic amps up the savory depth.
Q10: Why is this dish a great option for summer?
A10: It’s light, hydrating, and cooling – perfect to beat the heat! The fresh cucumbers provide crisp juiciness, and the herby, creamy vegan cheese offers satisfying richness without heaviness. Together, they create a refreshing dish that feels like a breath of fresh summer air.
To Conclude
Bringing together the crisp, cooling crunch of cucumbers with the tangy richness of vegan dill cheese, this creamy cucumber salad is more than just a side dish-it’s a celebration of fresh, vibrant flavors that delight the palate while staying plant-powered. Whether you’re seeking a light lunch, a refreshing picnic companion, or a colorful addition to your dinner table, this salad offers a perfect harmony of texture and taste.So next time you crave something bright and wholesome, remember that creamy, dreamy bowl of vegan goodness waiting to elevate your meal with every bite. Fresh, flavorful, and effortlessly satisfying-it’s the kind of recipe that keeps you coming back to the garden of plant-based possibilities.
