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.


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.


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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.