Vegan Cucumber Walnut Yogurt Dip

Serve with crudités, crackers, or pita chips.  

  • One dash of ground cumin 
  •     ½ cup cucumber, seeded, quartered, sliced    
  •     ¼ cup walnuts, finely chopped    
  •     1 tablespoon fresh lemon juice 
  •     1 cup plain soy or coconut milk yogurt 
  •     ½ teaspoon garlic salt 
  •    1/8 teaspoon freshly ground black pepper

Stir all ingredients together in small bowl. Taste for seasonings. Top with additional walnuts.

Hint:   

The English Hot House cucumber has a mild flavor and the seeds are small; the skin is also thin and does not need to be peeled.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

Buy the Book!

Buy Now!

Testimonials

Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.