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Updated: Jul 22, 2021

Cucumbers from my garden for a simple summer classic, veganized for modern times. Eat it up, yum!


3 cups cucumbers, peeled and thinly sliced

1 cup red onion, thinly sliced

1/2 cup vegan sour cream (I used Tofutti)

1 Tbsp white vinegar

1 Tbsp fresh dill, chopped (or dehydrated)

1 tsp cane sugar

1/2 tsp salt

1/4 tsp garlic powder


1. In a large bowl, combine vegan sour cream, vinegar, dill, sugar, salt, and garlic powder. Stir until combined.

2. Add cucumbers and red onion. Stir to combine; cover and chill at least 2 hours.

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