Creamy Cucumber Salad… raw, vegan and soy-free!

I have five cucumber plants in my garden. I swear, they think they’re superplants. Maybe they are. I harvest about twelve cukes every day! I’m therefore always on the hunt for cucumber recipes. Can’t take total credit for this one… I got the idea from Dr. Fuhrman. As a member of his online community I get recipes sent to my inbox. Join at Dr.Furman.com! My version uses a few less ingredients just to keep it simple.

I’m doing research now on how to make cultured pickles, among other cultured foods. Have you ever tried “Bubbies” pickles? If not, go get yerself some! They’re cultured and they seriously rock. Love their cabbage, too! Cultured foods provide probiotics to build a strong immune system. How can you tell if a pickled food or sauerkraut is cultured? There won’t be vinegar in the ingredients. The veggies are naturally fermented. Anyway, I digress. I’m just excited to be learning and to get started on my own cultured food projects while my garden is still happy and producing like crazy.

Here is the easy recipe…

Ingredients:

3 large cucumbers
1 large onion
1 cup raw cashews
1 cup water
¼ cup chopped, fresh dill

Directions:

Thinly slice the cukes and the onion.
Blend the cashews and the water until smooth, in a high powered blender. If you don’t have a high powered blender, soak the cashews for about 5 hours first, then rinse and use.
Mix the cukes, onions, dill and cashew sauce together and refrigerate. As the cucumbers give up their water, the sauce will get thinner and the veggies will soften a bit.
That’s it!