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Creamy Cucumber and Onion Salad

Creamy Cucumber and Onion Salad

Serves: 4

Category: Salads, Dressings, Dips and Sauces
Tags: Quick and Easy

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Rated by: 22 members

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Simple and refreshing, this cucumber salad is a welcome addition to any picnic table. It pairs well with a wide variety of dishes.

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1/2 cup unsweetened soy, hemp or almond milk
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup white vinegar
1 teaspoon low sodium mustard
1 small clove garlic, peeled
4 large cucumbers, thinly sliced
1 medium white sweet onion, thinly sliced
1 tablespoon fresh dill or 1 teaspoon dried dill


Combine non-dairy milk, cashews, vinegar, mustard and garlic in a high-powered blender and blend until smooth and creamy.

Combine cucumbers, onion and dill and toss with desired amount of dressing.
Refrigerate for at least one hour before serving.

Calories 170; Protein 6 g; Carbohydrates 19 g; Sugars 9 g; Total Fat 8.5 g; Saturated Fat 1.4 g; Cholesterol 0 mg; Sodium 42 mg; Fiber 3.5 g; Beta-Carotene 88 ug; Vitamin C 13 mg; Calcium 108 mg; Iron 2.3 mg; Folate 44 ug; Magnesium 98 mg; Potassium 652 mg; Zinc 1.7 mg; Selenium 4.6 ug

Comments (20):



08/29/2013 11:27 AM

Rated this recipe:

This was VERY good! I have yet to find the low sodium mustard? Any suggestion on where to find it? The organic mustard has more sodium than the orginal mustard! I used the cashew butter - and it made the recipe! The longer it sits in the fridge the better it gets.


09/02/2013 11:56 PM

Rated this recipe:

Yummy! This salad is fantastic! Big hit with everyone and it stays good in the fridge for several days after!


09/11/2013 05:39 PM

Rated this recipe:

Just made this, and it is wonderful. Will be even better after it marinates!!


09/20/2013 07:45 AM

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This is a very delicious salad, will be making it again.....

Bruce Spence

07/26/2014 02:12 PM

Rated this recipe: (no rating)

You can get no sodium mustard online at: or
To see if you can buy it locally, use Westbrae's store locator:
This comment was last edited on 08/06/2015 05:05 PM


08/13/2014 02:24 PM

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Since cashews are soy expensive for me im going to use powdered soy in place of it. I found it to be very versatile in many recipes in place of other ingredients that need a creamy textured base. In this recipe it should give it an extra ummm!

dollye replies:

08/02/2018 07:51 PM

Rated this recipe: (no rating)

Joyce, I get cashews 6.99 lb at Trader Joe's. I just use for dressing and sauces and it lasts all month.cheaper than buying bottle dressing. Look for raw cashew pieces cheaper than whole cashews.


08/13/2014 07:00 PM

Rated this recipe: (no rating)

Powdered soy might be more highly processed than desirable. I wonder if a less expensive seed might work in place of the cashews (for instance sunflower seeds). I haven't tried the sunflower seeds but if anyone does, let us know how it worked out.


08/13/2014 09:56 PM

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Almond butter substitutes nicely in the recipes I've tried though I haven't tried this one. But you can save so much in nutritarian cooking that you may find it's worth it to buy cashew butter. Whole Foods sells a good one that's not too expensive. By using beans in bags instead of cans and cooking them from scratch, I think you've saved enough for the cashew butter.


08/14/2014 03:28 PM

Rated this recipe:

I was introduced to this made with sour cream by my Pennsylvania Dutch roommate in college, and loved it.This is even better, and certainly better for you. We had it with a side of garbanzo beans cold. Nice hot summer dinner!


08/05/2015 06:41 PM

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I love cucumber salads.


08/06/2015 03:36 PM

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I don't know where you live lmheath, but in Maryland I found stoneground salt free mustard and Roots which is an organic grocery store. Hope this helps. Good luck.


08/06/2015 09:54 PM

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I am so happy to see this recipe while the wonderful sweet Walla Walla onions are in season! Thanks!!


08/07/2015 04:07 PM

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I was excited to make this recipe which sounded good but was very disappointed, the dressing is too thin, too much almond milk, me and my son both found it to be very bland, sorry, I still prefer my vegenaise.


08/11/2015 02:07 PM

Rated this recipe:

Another hit! We loved it. I made the dressing as stated, but only used about half of it and saved the rest so I could make a second, fresh batch a couple of days later. Still didn't use it all.


08/11/2015 02:11 PM

Rated this recipe:

To edna1 - it could be your cucumbers had a lot of water in them, which would have thinned out the dressing. I used two large english cukes and only half the dressing as stated. That might make a difference, I think.


04/16/2016 04:20 PM

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I'mheath, it is extremely easy to make your own mustard. I purchased organic mustard seeds, ground them & mixed equal parts ground mustard seed with organic apple cider vinegar. Let it 'sit' in refrigerator for at least one week as the mixture will be extremely bitter but lessens with each passing day. After about a week it is palatable & I've gotten many compliments on my mustard. The vinegar preserves it but if you add salt, the mixture will keep in the refrigerator almost indefinitely. Making your own mustard gives you total control over how much salt or what kind of seasonings are in it.


07/23/2017 08:58 PM

Rated this recipe:

Great dish to bring to a summer potluck. 

Wendy F.

08/15/2017 06:57 PM

Rated this recipe: (no rating)

This is a delicious salad. We inhaled after I made it, it was so good. 


08/17/2017 01:03 PM

Rated this recipe: (no rating)

I know must of us don't count calories, but I still find it to be useful information.  Is the 170 calories here for the entire recipe?  Recipe says 4 servings....surely the entire recipe couldn't be 680 calories 


09/02/2018 10:00 AM

Rated this recipe:

This was good but I thought it needed a lot more vinegar for flavor.  I added about 3 T of apple cider vinegar and I thought it was better.  Thanks!  We had waaaay too many home grown cucumbers from our neighbor!