You may remember a few posts back I shared a recipe for Spicy Cool Cucumber Salad. I had mentioned that we were getting lots and lots of cucumbers from our garden and that there would be more cucumber salad recipes coming. Well, true to my word, here is yet another cucumber salad made with our garden fresh cucumbers.
This recipe is something I made often before going vegan. The non vegan version calls for sour cream and as such, I have not made this since going vegan in 2008. It was so crazy hot today (about 105 degrees!), we had several cucumbers freshly picked from the garden, and it really seemed like this would be the perfect salad for a day like today.
I hope you give it a try-- it was wonderfully refreshing!
Creamy Cucumber Salad
3 average size cucumbers peeled and sliced into rounds
1//4 cup plus 2 tbsp vegan sour cream (I used Tofutti brand)
2 tbsp white vinegar
3 tbsp fresh dill, chopped fine
1/4 to 1/2 tsp cayenne pepper (optional)
Salt and pepper to taste
In a bowl mix the vegan sour cream, vinegar, dill, cayenne if you are using it and salt and pepper. Stir to combine.
Place cucumbers in a large bowl and pour the vegan sour cream mxiture over top. Toss to ensure all cucumbers are coated.
Refrigerate for at least 30 minutes before serving.