Fueled by Carrots

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Vegan Sour Cream Cucumbers

wp-1470860263635.jpgHome grown cucumbers are so much more flavorful than their store bought counterpart.  I’m fortunate enough to have a vegetable stand close by that sells fresh, homegrown produce in the spring/summer/fall.

One dish I always remember growing up was my mother’s sour cream cucumbers.  They are so cool and refreshing on a hot summer day!

I dug out the frequently used recipe and pondered if I could make them vegan… and if I did, would they be any good?


you can’t tell this was a favorite recipe… can you?

I’m happy to say, that the veganized (is that a word?) recipe works… and the hubs was none the wiser that this recipe was any different (score!).

Vegan Sour Cream Cucumbers


3 cucumbers, peeled, seeded and thinly sliced

1/4 red onion, finely diced

1/2 tsp sea salt

1/4 tsp pepper

1 cup Tofu Sour Cream

2 TBS lemon juice


Combine all ingredients and mix. Chill until serving.


I’m linking up today with Kimmy from Rock My Vegan Socks & Mary Ellen VNutrition for Healthy Vegan Fridays!



  1. MaryEllen@VNutrition

    I never heard of sour cream cucumbers but they look tasty!

    1. Vicki (Post author)

      They are tasty!

  2. Julie Wunder

    What a great way to use up cucumbers! I have a ton of them in my fridge right now from my garden!

    1. Vicki (Post author)

      They are good!

  3. Kimmythevegan

    Homegrown cucumbers are way better. I live blocks from a Farmer’s Market with fresh, local produce and LOVE the cucumbers.
    I have never heard of sour cream cucumbers, but I think I’ll give this a try – it sounds great.
    Thanks so much for sharing this at Healthy Vegan Fridays – I’m pinning & sharing.

    ps. Veganized is totally a word!

    1. Vicki (Post author)

      It is really good!


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