Quick Vegan Cucumber Salad

I’ve been making this creamy vegan cucumber salad on repeat all summer, and I honestly can’t get enough of it! The combination of crisp cucumbers and fresh dill in a tangy cashew yogurt dressing is exactly what I crave when it’s hot outside. It comes together in about 10 minutes and tastes even better after sitting in the fridge for a bit, making it perfect for meal prep or last-minute potlucks.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 220-300
• Protein: 3-4 g
• Fat: 11-18 g
• Carbohydrates: 25-33 g

Ingredients

For the salad:

• 2 large cucumbers (thinly sliced into 1/8-inch rounds)
• 1 small red onion (sliced into very thin half-moons)

For the dressing:

• 1/2 cup unsweetened cashew milk yogurt
• 1/4 cup vegan mayonnaise
• 1/3 cup fresh dill, chopped
• 4 tbsp white wine vinegar
• 1.5 tsp agave nectar
• 1 large garlic clove, freshly minced
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes
• 1 tsp fresh lemon zest

Step 1: Prepare the Vegetables

• 2 large cucumbers, thinly sliced into 1/8-inch rounds
• 1 small red onion, sliced into very thin half-moons

Slice the cucumbers into thin 1/8-inch rounds and place them in a large bowl.

Slice the red onion into very thin half-moons and add to the cucumbers.

I like to slice my onions extra thin so they soften slightly and distribute their flavor evenly throughout the salad without overpowering it.

Set aside while you prepare the dressing.

Step 2: Build the Creamy Dressing

• 1/2 cup unsweetened cashew milk yogurt
• 1/4 cup vegan mayonnaise
• 1 large garlic clove, freshly minced
• 1/3 cup fresh dill, chopped
• 4 tbsp white wine vinegar
• 1.5 tsp agave nectar
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes

In a separate bowl, whisk together the cashew milk yogurt and vegan mayonnaise until smooth and well combined.

Add the minced garlic, chopped fresh dill, white wine vinegar, agave nectar, salt, freshly cracked black pepper, and red pepper flakes.

Whisk everything together until the dressing is emulsified and the seasonings are evenly distributed.

I find that whisking rather than stirring helps incorporate air and creates a lighter, more cohesive dressing that clings better to the vegetables.

Step 3: Combine and Finish

• cucumber and onion mixture from Step 1
• creamy dressing from Step 2
• 1 tsp fresh lemon zest

Pour the creamy dressing from Step 2 over the cucumber and onion mixture from Step 1.

Gently toss until all the vegetables are evenly coated with the dressing.

Finish by sprinkling the fresh lemon zest over the top and give it a final gentle toss.

Let the salad sit for at least 15 minutes before serving so the flavors can meld and the vegetables can soften slightly.

The lemon zest adds a bright, fresh note that complements the tangy dressing beautifully without requiring you to add more liquid.

Quick Vegan Cucumber Salad

Delicious Quick Vegan Cucumber Salad recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 260

Ingredients Method

Ingredients

  

For the salad::

• 2 large cucumbers (thinly sliced into 1/8-inch rounds)
• 1 small red onion (sliced into very thin half-moons)

For the dressing::

• 1/2 cup unsweetened cashew milk yogurt
• 1/4 cup vegan mayonnaise
• 1/3 cup fresh dill, chopped
• 4 tbsp white wine vinegar
• 1.5 tsp agave nectar
• 1 large garlic clove, freshly minced
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes
• 1 tsp fresh lemon zest

Method

 

1. Slice the cucumbers into thin 1/8-inch rounds and place them in a large bowl. Slice the red onion into very thin half-moons and add to the cucumbers. I like to slice my onions extra thin so they soften slightly and distribute their flavor evenly throughout the salad without overpowering it. Set aside while you prepare the dressing.
2. In a separate bowl, whisk together the cashew milk yogurt and vegan mayonnaise until smooth and well combined. Add the minced garlic, chopped fresh dill, white wine vinegar, agave nectar, salt, freshly cracked black pepper, and red pepper flakes. Whisk everything together until the dressing is emulsified and the seasonings are evenly distributed. I find that whisking rather than stirring helps incorporate air and creates a lighter, more cohesive dressing that clings better to the vegetables.
3. Pour the creamy dressing from Step 2 over the cucumber and onion mixture from Step 1. Gently toss until all the vegetables are evenly coated with the dressing. Finish by sprinkling the fresh lemon zest over the top and give it a final gentle toss. Let the salad sit for at least 15 minutes before serving so the flavors can meld and the vegetables can soften slightly. The lemon zest adds a bright, fresh note that complements the tangy dressing beautifully without requiring you to add more liquid.