I’m naming this recipe after my mom, Sue, because I just LOVE her cold cucumber salad.  It’s very simple, and I have officially veganized it with a non-dairy version that tastes exactly the same.  This is a quick and easy recipe that is refreshing in warmer weather.  It tastes very similar to a Greek Tzatziki sauce and is good served up with a version of a gyro.  It’s also delicious with hummus and perfect served with some grilled veggies.


2 large cucumbers

1 large sweet onion

1 cup organic Vegenaise (or mayo like spread of your choice)

1/4 cup cashew milk

1 TBSP Bragg’s Apple Cider Vinegar

2 pinches Himalayan Pink Salt or sea salt

Ground Pepper to taste


Slice your cucumbers and place in a large mixing bowl.  You can also run a fork along the sides or peel every other panel to get a little decor going on your cukes prior to slicing.

Very thinly slice your onion and add to the bowl with the cucumbers.

Mix the Vegenaise, milk, ACV, salt & pepper in a smaller mixing bowl and whisk.

Season to taste, and pour the mixture over the onions and cukes.

Toss with a large wooden spoon and refrigerate with a lid.

This dish tastes best after sitting in the fridge for a few hours to allow the cukes to release some of their sweetness.

Enjoy, and thanks for the inspiration, Suzie-Q!


*veggiejane recommends all organic ingredients…