Creamy cucumber salsa is light and refreshing! It is slightly sweet from crisp cucumber yet savory from cilantro and cumin. It adds a fresh take to your taco bar and is a perfect way to use your garden bounty.
Ingredients in Cucumber Salsa
A few years ago and pre-plant based days, my best friend made a cucumber salsa for a cookout and we fell in love with this tasty refreshing dip. Their version was a sour cream cucumber salsa though which meant it was not dairy free.
After a summer of receiving 10+ cucumbers every CSA haul, I recalled that cool creamy cucumber salsa and gave it a dairy free makeover! This mexican cucumber salsa has creamy and crunchy textures and super fresh flavors.
- Cucumbers
- Cilantro
- Jalapeño
- Red Onion
- Lime Juice
- Cumin
- Vegan Sour Cream
This dairy free vegan cucumber salsa is an easy recipe and includes directions on how to make easy dairy free sour cream!
How to Make Cucumber Salsa
Cucumber salsa is very easy to make! You will be making this cucumber dip all summer long.
First you will need to make your vegan sour cream in the blender. Vegan sour cream is very easy to make with only a few ingredients such as soft tofu, apple cider vinegar and lemon juice. This vegan sour cream is tangy and light! This vegan sour cream recipe will make more than you need for this recipe. Store the remaining homemade sour cream in the refrigerator and use it for your baked potato or to make this creamy cucumber, tomato and corn salad.
Next, peel and deseed your cucumbers. Deseeding your cucumbers will result in a less watery mexican cucumber dip. Dice your jalapeño and remove seeds. If you want a spicy cucumber salsa you can opt to leave your jalapeño seeds in this dip, but I always remove them! Dice your red onion. Add cucumbers, jalapeño and red onion to a bowl.
Add remaining spices, cilantro and vegan sour cream. Stir together and serve immediately or store in the refrigerator for a few hours! This cucumber dip is best ate the same day, but can be stored for up 2 days.
How to Serve Cucumber Salsa
This cucumber salsa is perfect for your next taco night! It’s light and creamy textures are full of fresh flavor that are great for a taco bowl or to serve alongside your tacos.
We also love to eat it with our simple homemade tortilla chips!
This cucumber salsa dip is packed with flavor is dairy free and gluten free. We love how easy it is to make and I know you will love it too!
If you make this cucumber salsa, tag @badtothebowl on social media.
Cucumber Salsa (Dairy Free)
Ingredients
Cucumber Salsa
- 2 cups cucumber, peeled, deseeded and chopped
- 1 jalapeño, finely chopped
- 1/4 cup red onion, chopped fine
- 1/4 cup vegan sour cream (recipe follows)
- 2 Tblsp minced fresh cilantro
- 1 garlic clove, minced
- 1 tsp lime juice
- 1/4 tsp cumin
- 1/4 tsp salt
Vegan Sour Cream
- 1 – 12.3 oz package silken tofu
- 2 Tblsp Lemon Juice
- 1 Tblsp apple cider vinegar
- 1 Tblsp green onion, finely chopped
- 1 garlic cloved, minced
- 1 tsp salt
- 1 tsp garlic powder
Instructions
Cucumber Salsa
- Place all ingredients in bowl, stir to combine. Chill until serving.
- Store in refrigerator. Best ate within 2 days.
Vegan Sour Cream
- Place all ingredients in blender and blend until smooth.
- This recipe will make more than you need. Store remainder in fridge, use on tacos, nachos, potatoes or make our
