Vegan Dairy Free Cucumber Salad

I’ve been obsessed with this dairy-free cucumber salad ever since I discovered how creamy and tangy cashew yogurt can be as a base for the dressing. The crisp English cucumber rounds paired with fresh dill create such a refreshing combination that I find myself making this at least once a week during the warmer months. It’s become my go-to side dish for everything from weeknight dinners to backyard barbecues, and I’m excited to share this simple recipe with you today!

Estimated Nutrition

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

• Calories: 120-150
• Protein: 8-10 g
• Fat: 1-2 g
• Carbohydrates: 20-25 g

Ingredients

For the salad base:

• 1 large English cucumber (thinly sliced into 1/8-inch rounds)
• 1/4 medium red onion (halved and thinly sliced into half-moons)
• 1/2 cup chickpeas (drained and rinsed)
• 1/3 cup fresh dill (chopped)

For the dressing:

• 2/3 cup cashew yogurt
• 2 tsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lemon juice
• 1 large garlic clove (grated)
• 2 1/2 tsp date syrup
• 1 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp freshly cracked black pepper

Step 1: Prepare the Vegetables

• 1 large English cucumber
• 1/4 medium red onion

Thinly slice the English cucumber into 1/8-inch rounds and set aside on a clean cutting board or plate.

Halve the red onion lengthwise, then thinly slice into half-moons.

I recommend slicing the cucumber and onion separately so you can add them to the salad at slightly different times—the onion benefits from a few extra minutes to soften and mellow its sharp bite before serving.

Step 2: Build the Creamy Dressing

• 2/3 cup cashew yogurt
• 2 tsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lemon juice
• 1 large garlic clove
• 2 1/2 tsp date syrup

In a medium bowl, whisk together the cashew yogurt, Dijon mustard, apple cider vinegar, fresh lemon juice, grated garlic, and date syrup until smooth and well combined.

The mustard and vinegar will add brightness and prevent the dressing from tasting one-dimensional, while the date syrup balances the acidity with subtle sweetness.

Whisk until there are no lumps and the mixture is creamy and uniform.

Step 3: Season and Finish the Dressing

• dressing mixture from Step 2
• 1 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper

Add the extra virgin olive oil, red pepper flakes, salt, and black pepper to the dressing from Step 2, whisking until fully incorporated.

Taste and adjust seasoning as needed—you may want additional salt or a squeeze more lemon juice depending on your preference.

The red pepper flakes add a subtle warmth without overwhelming heat.

Step 4: Assemble the Salad

• cucumber from Step 1
• red onion from Step 1
• 1/2 cup chickpeas
• 1/3 cup fresh dill
• dressing from Step 3

In a large serving bowl, combine the sliced cucumber from Step 1, sliced red onion, drained and rinsed chickpeas, and chopped fresh dill.

Pour the seasoned dressing from Step 3 over the vegetables and gently toss until everything is evenly coated.

I like to let the salad sit for 10-15 minutes before serving so the flavors meld together and the vegetables soften slightly while absorbing the dressing.

Vegan Dairy Free Cucumber Salad

Delicious Vegan Dairy Free Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 135

Ingredients Method

Ingredients

  

For the salad base:

• 1 large English cucumber (thinly sliced into 1/8-inch rounds)
• 1/4 medium red onion (halved and thinly sliced into half-moons)
• 1/2 cup chickpeas (drained and rinsed)
• 1/3 cup fresh dill (chopped)

For the dressing:

• 2/3 cup cashew yogurt
• 2 tsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lemon juice
• 1 large garlic clove (grated)
• 2 1/2 tsp date syrup
• 1 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1/2 tsp salt (plus more to taste)
• 1/2 tsp freshly cracked black pepper

Method

 

1. Thinly slice the English cucumber into 1/8-inch rounds and set aside on a clean cutting board or plate. Halve the red onion lengthwise, then thinly slice into half-moons. I recommend slicing the cucumber and onion separately so you can add them to the salad at slightly different times—the onion benefits from a few extra minutes to soften and mellow its sharp bite before serving.
2. In a medium bowl, whisk together the cashew yogurt, Dijon mustard, apple cider vinegar, fresh lemon juice, grated garlic, and date syrup until smooth and well combined. The mustard and vinegar will add brightness and prevent the dressing from tasting one-dimensional, while the date syrup balances the acidity with subtle sweetness. Whisk until there are no lumps and the mixture is creamy and uniform.
3. Add the extra virgin olive oil, red pepper flakes, salt, and black pepper to the dressing from Step 2, whisking until fully incorporated. Taste and adjust seasoning as needed—you may want additional salt or a squeeze more lemon juice depending on your preference. The red pepper flakes add a subtle warmth without overwhelming heat.
4. In a large serving bowl, combine the sliced cucumber from Step 1, sliced red onion, drained and rinsed chickpeas, and chopped fresh dill. Pour the seasoned dressing from Step 3 over the vegetables and gently toss until everything is evenly coated. I like to let the salad sit for 10-15 minutes before serving so the flavors meld together and the vegetables soften slightly while absorbing the dressing.