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Wash and peel the cucumbers. Using a spiralizer, transform the cucumbers into long noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons.

In a blender, combine the drained silken tofu, 1/4 cup chopped fresh dill, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, maple syrup (if using), salt, black pepper, and 2 tablespoons of water. Blend until completely smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.

Place the cucumber noodles in a large mixing bowl. Pour the creamy dill dressing over the noodles. Gently toss until the noodles are evenly coated.

Divide the cucumber noodles among 4 serving plates. Garnish each serving with halved cherry tomatoes, thinly sliced red onion, additional chopped fresh dill, and toasted pumpkin seeds, if desired. Serve immediately.


Wash and peel the cucumbers. Using a spiralizer, transform the cucumbers into long noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons.

In a blender, combine the drained silken tofu, 1/4 cup chopped fresh dill, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, maple syrup (if using), salt, black pepper, and 2 tablespoons of water. Blend until completely smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.

Place the cucumber noodles in a large mixing bowl. Pour the creamy dill dressing over the noodles. Gently toss until the noodles are evenly coated.

Divide the cucumber noodles among 4 serving plates. Garnish each serving with halved cherry tomatoes, thinly sliced red onion, additional chopped fresh dill, and toasted pumpkin seeds, if desired. Serve immediately.
