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Creamy Cucumber Salsa (GF + DF)
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Cucumber Salsa (Dairy Free)

Creamy and dairy free this cucumber salsa is a summertime must!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Keyword: Cucumber Salsa (Dairy Free)
Servings: 4 Servings
Calories: 300kcal
Author: Sarah Hayes

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

Nutrition

Calories: 300kcal