Best 2 Cucumber Coconut Milk Raw Vegan Recipes

**Cucumber Coconut Milk Raw Vegan: A Refreshing and Nutritious Culinary Trio**

Escape the ordinary and embark on a culinary adventure with our refreshing Cucumber Coconut Milk Raw Vegan dish. This delectable trio of recipes offers a harmonious blend of flavors, textures, and nutrients, catering to the needs of vegans, raw foodists, and health-conscious individuals. From the zesty Cucumber Coconut Milk Gazpacho to the creamy Cucumber Coconut Milk Dressing and the indulgent Coconut Milk Popsicles, each recipe promises a unique taste experience that will tantalize your palate. Get ready to relish the crispness of cucumbers, the richness of coconut milk, and an array of herbs and spices that come together to create a symphony of flavors. These recipes are not only a treat for your taste buds but also a nourishing feast for your body, providing essential vitamins, minerals, and antioxidants. Dive into the world of raw vegan cuisine and discover a new dimension of culinary delight with our Cucumber Coconut Milk Raw Vegan extravaganza.

Here are our top 2 tried and tested recipes!

CREAMY VEGAN CUCUMBER SALAD (GERMAN-INSPIRED)

Creamy Vegan Cucumber Salad (German-Inspired) image

Creamy, German-inspired cucumber salad with fresh dill and tangy coconut yogurt. A refreshing, plant-based side for BBQs and beyond. Just 15 minutes, 10 ingredients, and 1 bowl required!

Provided by Minimalist Baker

Categories Side Dish

Time 15m

Number Of Ingredients 10

Ingredients

2/3 cup finely diced red onion ((or halved & thinly sliced with a mandolin* // ~1/2 medium onion as recipe is written))
1 large clove garlic, minced
1 cup unsweetened plain coconut yogurt ((we like Culina))
1/2 tsp each sea salt and black pepper
2 Tbsp lemon juice ((~ 1 medium lemon as recipe is written))
1 ½ Tbsp apple cider vinegar
2 tsp dijon mustard ((or yellow mustard))
1-2 tsp maple syrup ((to balance out the flavor))
1/4 cup finely chopped dill
1 medium cucumber, halved lengthwise, thinly sliced ((~2 cups as recipe is written))

Steps:

In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.
Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance the acidity, dill for herby flavor, or more cucumber for a less saucy dressing.
Best when fresh. If preparing in advance, store dressing and cucumber separately in the refrigerator for up to 2-3 days. Not freezer friendly.

Nutrition Facts : ServingSize 1 side serving, Calories 127 kcal, Carbohydrate 8.4 g, Protein 0.9 g, Fat 12.8 g, SaturatedFat 11.4 g, Sodium 373 mg, Fiber 1.5 g, Sugar 4.2 g, UnsaturatedFat 0.2 g

CUCUMBER COCONUT MILK (RAW VEGAN)

Cucumber Coconut Milk (Raw Vegan) image

(LFRV - in moderation) Heavenly!! This is an absolute delicious drink to start your day or anytime you need PURE ENERGY! This will also ward off any cravings for junk food you might be having. You can find young coconuts in some grocery stores but most asian markets will have them. They have white husks - not the old brown ones. NOTE: This does require a juicer and a sturdy knife.

Provided by Mindelicious

Categories Smoothies

Time 10m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

2 medium cucumbers (if not organic peel these first)
1 young coconut water

Steps:

Send the cucumbers through your juicer.
Pop open the coconut (there are videos on youtube if your not sure how to do this) and add the water to the cucumber juice. Save the coconut meat for something else.
Drink this nectar and feel AMAZING! This stuff is seriously like a sports drink/energy drink but even better!

Tips:

If you don't have time to chill the coconut milk, you can use canned coconut milk instead. Just be sure to shake the can well before opening.
If you want a thicker soup, you can add more coconut milk or avocado. You can also add some silken tofu for a creamier texture.
If you don't have a food processor, you can grate the cucumbers and carrots by hand. Just be sure to grate them finely so that they blend well with the other ingredients.
This soup is a great way to use up leftover vegetables. You can add any type of vegetables that you like, such as broccoli, cauliflower, or zucchini.
This soup is also a great way to get your daily dose of vitamins and minerals. Cucumbers are a good source of vitamin C, potassium, and magnesium. Coconut milk is a good source of healthy fats, lauric acid and caprylic acid.

Conclusion:

This cucumber coconut milk raw vegan soup is a delicious and refreshing way to enjoy the summer harvest. It's easy to make, and it's packed with nutrients. So next time you're looking for a light and healthy meal, give this soup a try. You won't be disappointed!