Creamy Vegan Cucumber Salad is the ultimate cool, crisp, and refreshing summer side dish. Fresh cucumbers, red onion, and fragrant fresh dill are tossed in a tangy, creamy vegan dressing for a flavor-packed bite every time.
Do you love fresh salad? Be sure and try my Tomato Cucumber Salad, Refreshing Watermelon Salad with Tofu Feta, or Easy Pineapple Cucumber Salad.
Certain classic recipes just scream summer: sweet tea, fresh watermelon, and creamy cucumber salad.
I grew up seeing this stuff at every backyard BBQ, church potluck, and family reunion. Still, back then, it was loaded with mayonnaise, sour cream, and enough cholesterol to make your arteries write angry letters.
So, I decided to make my own “healthy” vegan version. And let me tell you, this creamy vegan cucumber salad is fan-freaking-tastic. We're talking cool, crisp cucumbers, a creamy, tangy dressing, fresh dill, and just a touch of sweetness.
It’s the kind of salad that makes you want to sit on a porch swing with a glass of iced tea and pretend you live in a Southern Living magazine spread.
This is the perfect side dish for a hot summer day. It takes only about 15-30 minutes to make and is a great way to use up those hot house or garden cucumbers before they go soft from sitting on your kitchen counter.
In This Post
Why you’ll love this Creamy Vegan Cucumber Salad
- Make Ahead Friendly: Tastes even better after chilling.
- Cool & Refreshing: Crisp cucumbers + creamy dressing = the perfect summer combination.
- Simple Ingredients: Everything can be found at your local grocery store.
- Perfect for Gatherings: Ideal for BBQs, picnics, and potlucks.
- Vegan Version of a Classic: Same creamy texture, no dairy.
Ingredients (with substitutions)
You only need a handful of simple, wholesome ingredients for this creamy cucumber salad recipe.
Note: The full recipe with precise amounts can be found in the recipe card at the bottom of the post.
- Cucumbers: Fresh cucumbers are the star here. English cucumbers, Persian cucumbers, or garden cucumbers with tender skin and fewer seeds work best. If you use regular cucumbers with thicker skin, peel them first for the best flavor and texture.
- Red Onion: Adds sharpness and color. Sweet onions or white onions also work if you want a milder flavor profile.
- Vegan Mayo: This creamy base can be made with store-bought vegan mayonnaise. But, I prefer homemade mayonnaise like my cashew mayo, tofu mayo, or even white bean mayo.
- Vinegar: White vinegar gives a clean, tangy dressing, but you can use apple cider vinegar, rice vinegar, white wine vinegar, or red wine vinegar for a different flavor profile.
- Maple Syrup: Balances the tang with a touch of sweetness. Date syrup or agave is also a great alternative.
- Fresh Dill: This fresh herb is essential for that classic flavor. Dried dill works too, but use about half the amount.
- Garlic Powder: Adds a subtle savory note.
- Salt & Black Pepper: Adjust to taste.
How to make Creamy Vegan Cucumber Salad
This is such a simple recipe, you'll be tempted to make your own versions all summer long. Here's the step-by-step:
Rinse cucumbers under cold water, pat dry, then peel if desired. Slice thinly with a sharp knife or mandoline slicer.
Place cucumber slices in a colander, sprinkle with a pinch of salt, and let sit 10 minutes to release moisture. Pat dry with a paper towel.
Thinly slice red onion; soak in cold water for 10 minutes if you prefer a milder flavor.
In a small bowl, whisk together vegan mayo, vinegar, maple syrup, dill, garlic powder, salt, and black pepper until smooth.
Add the cucumbers and onion to a large mixing bowl. Pour dressing over and toss until coated.
Cover and refrigerate 30-45 minutes to allow flavors to develop. Stir before serving.
Equipment you’ll need
- Sharp Knife: For precise, thin slices.
- Mandoline Slicer: Optional, but great for uniform cucumber slices.
- Large Bowl: For mixing everything together.
- Small Bowl: For whisking the dressing ingredients.
- Paper Towel / Clean Kitchen Towel: To dry cucumber slices. It help give them that little bit of extra crunch.
Tips for the best flavor
- Add Fresh Herbs – Fresh chives or green onions pair beautifully with dill.
- Choose the Right Type of Cucumber – English cucumbers or Persian cucumbers have thinner skin and fewer seeds, which means better texture.
- Don't Skip the Chill Time – The creamy dressing needs time to soak into the cucumber slices for that perfect flavor profile.
- Adjust Sweetness & Tang – Depending on your taste, add more maple syrup for sweetness or extra vinegar/lemon juice for tang.
Variations & add-Ins
- Greek Yogurt Version: Swap half the vegan mayo with unsweetened vegan yogurt or coconut yogurt for a lighter, tangier dressing.
- Vegan Sour Cream Base: For an ultra-creamy base, use vegan sour cream instead of mayo.
- Mustard twist: Stir in ½ teaspoon Dijon mustard for extra zip.
- Sprinkle some seeds: Add sesame seeds for a little crunch and extra nutrition.
- Protein boost: Toss in some cooked white beans or baked tofu for extra plant-based protein.
Storage
Store leftovers in an airtight container or sealed container in the fridge.
This creamy cucumber dill salad will keep for up to 3 days, though the crispness of the cucumbers is best within the first 24 hours.
Stir before serving, as the dressing can settle.
Serving suggestions
This creamy cucumber salad recipe is the perfect salad to serve alongside:
- Any picnic or potluck spread
- Veggie burgers
- BBQ jackfruit sandwiches
- Grilled corn on the cob
- Fresh summer wraps
More delicious summer salad recipes
Looking for other recipes like this? Try these:
Final thoughts…
This creamy cucumber salad recipe comes together in just minutes, making it the perfect side dish for a hot summer day, backyard BBQ, weeknight dinner, or any time you need something light, fresh, and irresistible.
Leave a comment below with a star rating, check out my Facebook page, my Instagram page, or Pinterest for saving recipes.
Donations and tips are more than welcome and help to keep this site running.
Creamy Vegan Cucumber Salad with Fresh Dill
Cool, crisp cucumbers and red onion tossed with fresh dill in a tangy, creamy vegan dressing. This easy creamy cucumber salad recipe is the perfect side dish for summer BBQs, weeknight dinners, or any hot day when you want something light, fresh, and full of flavor.
- Prep Time: 10 minutes
- Refrigerate: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Vegan Side Dish Recipes
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 large cucumbers, peeled and sliced
- ½ red onion thinly sliced
- ¾ cup vegan mayonnaise (cashew mayo, tofu mayo)
- 2 Tablespoons white vinegar
- 1 Tablespoon maple syrup or agave
- 2 Tbsp chopped fresh dill or dried dill
- ½ teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Prep the Cucumbers: Rinse fresh cucumbers under cold water, then dry with a clean kitchen towel or paper towel. Use a sharp knife or a mandoline slicer to cut thin slices for the best crispness of the cucumbers.
- Drain for Maximum Crunch: Place sliced cucumbers in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
- Slice the Onion: Use a sharp knife to cut the red onion into thin slices. If the onion is too intense, you can soak the slices in cold water for 10 minutes to mellow them out.
- Make the Creamy Dressing: In a small bowl, whisk together vegan mayo, vinegar, maple syrup, dill, garlic powder, and black pepper until smooth and creamy. Taste and adjust seasoning.
- Combine Everything: In a large mixing bowl, add cucumbers and onions. Pour over the creamy sauce and toss until every cucumber slice is coated.
- Chill & Serve: Cover the salad bowl with plastic wrap or transfer to a sealed container. Refrigerate for at least 30-45 minutes to let the flavors mingle. Serve cold.
Notes
- Chill for Best Flavor: Refrigerate the salad for 30-45 minutes so the cucumbers can soak up the dressing.
- Dry the Cucumbers: Pat slices dry with a paper towel to prevent a watery salad.
- Slice Evenly: Use a chef’s knife or mandoline slicer for thin, uniform cucumber and onion slices.
- Use Fresh Cucumbers: For the best crispness and flavor, skip the old, soft ones.
- Add Extra Crunch: Try radishes, carrots, or celery for more texture.
- Touch of Sweetness: Dried cranberries or raisins add a delicious contrast.
Nutrition
- Serving Size: 1 of 8
- Calories: 97
- Sugar: 3.3 g
- Sodium: 150.1 mg
- Fat: 6.3 g
- Carbohydrates: 8.6 g
- Fiber: 0.9 g
- Protein: 3.1 g
- Cholesterol: 0 mg
This was really good. I made it with some mini cucumbers and red onion along with your Cashew mayo. Great flavor! Loved it!! Thanks Shane!
This creamy cucumber salad with vegan mayo is easy to whip up and a super refreshing summer side dish. Made with crisp refreshing cucumbers, red onions, and a creamy homemade vegan mayo dressing, it will be a family favorite! An easy-to-make salad perfect for any summer BBQ or potluck. Healthy, oil-free, and absolutely delicious!
I made this tonight as I could not bear the thought of cooking anything. So this delicious salad, with a little sweet onion because I didn’t have any red onion! So good and refreshing. Made using your tofu mayo. Also had some toast with hummus. Thanks for the quick recipe.
Awesome! Thanks so much for letting me know.