Creamed Cucumber Salad

Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: Spring Salad.

When it comes to spring in the South, you'll find plenty of seasonal green vegetables to go around, but cucumbers always seem to be in abundance. This Creamed Cucumber Salad is a very popular Southern dish. It's typically made with sour cream but this prompt said "light;" so I've made this salad with Forager's plain cashew plant-based yogurt and it did not disappoint y'all!

This entire salad is filled with bright Spring flavors: fresh cucumbers, sour yogurt, slightly bitter (in a good way) dill, coconut sugar to cut the dill, and sweet onions. Don't sleep on this salad y'all it's heavenly.

P.s. Happy birthday, Son! You're the coolest cucumber I know.

Creamed Cucumber Salad

2 cucumbers, thinly sliced
1 medium sweet onion, cut in half and thinly sliced
1/2 cup plain vegan yogurt
3 tbsp apple cider vinegar
2 tbsp coconut sugar
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh dill
  1. Place cucumbers and sweet onion in a medium bowl.
  2. In a small bowl, stir together yogurt, apple cider vinegar, coconut sugar, salt, and pepper.
  3. Pour over cucumbers and toss to coat.
  4. Sprinkle dill on top.
  5. Chill in the fridge for about an hour. 

More Cucumber Dishes:

Cucumber Hummus
Cucumber Pesto
Wasabi Cucumber Salad
Stir Fried Cucumber 
Roasted Beet and Cucumber Salad with Creamy Horseradish Chive Dressing

UP NEXT: We are going on a picnic! 

ICYMI,  I shared a hella easy Slow Cooker Red Beans and Rice recipe with you. Did you see it? If the answer is no, here's your chance.

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All the love,


  1. Ooh, this looks so good! I love dill. I have made a similar salad with Vegenaise instead of sour cream. My recipe came from the Fannie Farmer Cookbook from long ago.


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