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–+ servings

German Cucumber Salad (Vegan)

This creamy German Cucumber Salad is made with dill and a dairy-free sour cream base! So simple and refreshing, this 30 minute recipe is a summer staple!
5 from 4 votes
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Course: Appetizer, Salad, Side Dish, Snack
Cuisine: German
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 30 minutes
Cook Time: 0 minutes
Marinating time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 181kcal
Author: Emily

Equipment

  • Sharp Knife
  • Mandolin optional
  • Whisk
  • Mixing Bowl

Ingredients

  • 1 English cucumbers large
  • 1 tablespoon White vinegar or ACV or Rice vinegar
  • 1 teaspoon Sugar
  • 1 tablespoon Dill minced, fresh
  • 2 teaspoon Salt more to taste
  • 8 oz Vegan Cream Cheese see notes
  • 2 tablespoon Vegan mayonnaise
  • Lemon Juice of 1 lemon see notes

Instructions

  • Use a mandolin or a sharp knife to very thinly slice the cucumbers. The thinner the better.
  • Lay the sliced cucumbers on a paper towel and sprinkle with salt to draw out excess moisture.
  • Set aside for 5 or more minutes while making the sour cream, then pat dry.
  • Finely mince the fresh dill.
  • In a small bowl, combine vegan cream cheese with vegan mayonnaise, lemon juice, salt, and a splash of warm water.
  • Whisk until smooth.
  • Taste and adjust to your liking.
  • Add the minced dill, vinegar, salt, and sugar to the vegan sour cream and whisk to create the dressing.
  • In a larger bowl, add the sliced cucumbers and coat in the dill dressing.
  • Gently toss to combine, then set in the fridge for at least 30 minutes. Around 2-4 hours in the fridge is recommend for best flavor.
  • Take the cucumber dill salad out when ready, serve chilled, and enjoy!

Notes

  • **Vegan cream cheese (I used kite hill) is combined with vegan mayonnaise and lemon juice to create a "vegan sour cream".
  • The longer this sits, the better the flavors will become! Let it sit in the fridge for at least a few hours for best results.
  • This recipe yields a slightly thicker and less watery texture. However, adding more salt and more water or lemon juice to the dressing will create a thinner texture if desired.
  • Slice the cucumbers as thin as you possibly can, while still keeping them even in size. This will help the cucumbers absorb flavor better.

Nutrition

Calories: 181kcal | Carbohydrates: 10.2g | Protein: 4.3g | Fat: 14.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Sodium: 1514mg | Potassium: 272mg | Fiber: 2.4g | Sugar: 4.3g | Vitamin A: 4.8IU | Vitamin C: 12.8mg | Calcium: 7.6mg | Iron: 1.9mg
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