Vegan Cucumber Mint Sauce
This bright, herbaceous sauce is the kind of thing you'll want to drizzle on everything — grilled vegetables, grain bowls, flatbreads, or even a simple plate of roasted chickpeas. The combination of cool cucumber, fresh mint, and zippy lemon juice creates a flavor that feels both refreshing and deeply satisfying. Salting and draining the cucumber before blending is the small but smart step that keeps the sauce from turning watery, so the texture stays thick and cohesive. A short pulse in the blender leaves it slightly chunky rather than fully smooth, which gives it real character and makes it feel homemade in the best possible way. Every ingredient here is entirely plant-based — no dairy, no honey, just good olive oil, fresh herbs, and citrus doing all the heavy lifting. It comes together in under 30 minutes and keeps in the fridge for a couple of days, making it an easy prep-ahead condiment for busy weeknights. Once you have a jar of this in the refrigerator, you'll find yourself reaching for it constantly.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber, peeled, seeded, and roughly chopped
- ½ cup fresh mint leaves, packed
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 small clove garlic, minced
- ¼ tsp sea salt, or to taste
- ⅛ tsp ground black pepper
- 2 tbsp fresh parsley leaves, roughly chopped (optional)
Instructions
- 1
Place the chopped cucumber in a fine mesh strainer set over a bowl. Sprinkle with a pinch of the sea salt and let it drain for 15 minutes, until the cucumber has released most of its excess water.
- 2
Transfer the drained cucumber to a blender or food processor. Add the mint leaves, parsley (if using), garlic, lemon juice, and lemon zest.
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