Creamy Vegan Dill Pickle Salad
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It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 5.0 (11)

Creamy Vegan Dill Pickle Salad

NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 39%
CARBS 47G52% OF CAL
12G FIBER31G OTHER5G TOTAL SUGAR
FAT 11G28% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan salad with white beans, lettuce, tomatoes, cucumber, and red onion, dressed with a dairy-free dill pickle dressing made from cashews. Fresh and tangy.

mainamericansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup raw cashews ((see step 1 for prep))
  • 3/4 cup water
  • 1/4 cup nutritional yeast
  • 1 large dill pickle ((or 2 baby dills))
  • 2 tablespoon dill pickle juice ((the liquid in the pickle jar))
  • 2 teaspoons fresh dill ((or 1/2 teaspoon dried dill))
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed lettuce greens
  • 1 can (19oz) white bean (lima beans, chickpeas, or white kidney beans) (drained and rinsed)
  • 1 cup cherry or grape tomatoes, (sliced in half)
  • 1 cup cucumber (chopped)
  • 1/4 of a red onion, (thinly sliced, )
  • 1 large dill pickle (or 2 baby dills) (chopped)
  • 1 pinch red pepper flakes for garnish ((optional))
PREP
15M
SODIUM
849MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.