Aug 18, 2014

Creamy Cucumber Salad… plant-based, oil-free

I have five cucumber plants in my garden. I swear, they think they’re superplants. Maybe they are. I harvest about twelve cukes every day! I’m therefore always on the hunt for cucumber recipes. Can’t take total credit for this one… I got the idea from Dr. Fuhrman. As a member of his online community I get recipes sent to my inbox. Join at! My version uses a few less ingredients just to keep it simple.

I’m doing research now on how to make cultured pickles, among other cultured foods. Have you ever tried “Bubbies” pickles? If not, go get yerself some! They’re cultured and they seriously rock. Love their cabbage, too! Cultured foods provide probiotics to build a strong immune system. How can you tell if a pickled food or sauerkraut is cultured? There won’t be vinegar in the ingredients. The veggies are naturally fermented. Anyway, I digress. I’m just excited to be learning and to get started on my own cultured food projects while my garden is still happy and producing like crazy.

Healthy trails,

Creamy Cucumber Salad ~ Plant-based, Oil-free

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 cups

Yummy. Creamy. Cool.


  • 3 large cucumbers
  • 1 large onion
  • 1 cup raw cashews
  • 1 cup water
  • ¼ cup chopped, fresh dill


  1. Thinly slice the cukes and the onion.
  2. Blend the cashews and the water until smooth, in a high powered blender. If you don’t have a high powered blender, soak the cashews for about 5 hours first, then rinse and use.
  3. Mix the cukes, onions, dill and cashew sauce together and refrigerate. As the cucumbers give up their water, the sauce will get thinner and the veggies will soften a bit.
  4. That’s it!
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One response to “Creamy Cucumber Salad… plant-based, oil-free”

  1. Completely relate to the cucumber glut….we had 2 rounds of it. Mum pickled some of ours when we were away for a couple of weeks in april (round 2) as she couldn't keep up! They are big producers!!! We are now harvesting spinach, rocket, silverbeet and snowpeas mostly and still lots of chilli (go figure). But heading into spring now so time to start thinking summer veg…..:)

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