Dairy Free Whole30 Smoked Salmon Cucumber Rounds
These elegant little bites prove that creamy, indulgent appetizers don't need a drop of dairy to feel luxurious. The secret is a silky cashew cream blended with fresh lemon juice, chives, and dill — soaked raw cashews process into something genuinely smooth and spreadable, with a richness that rivals any cream cheese you'd normally reach for. Piled onto crisp cucumber rounds and topped with tender pieces of smoked salmon, each bite delivers bright, briny, herbaceous flavor in one clean mouthful. For anyone navigating dairy-free entertaining, this is the kind of recipe that makes guests do a double-take when you tell them what's in it. Capers and fresh dill sprigs on top add a finishing touch that looks like it came from a catering spread, not a home kitchen. The whole thing comes together with minimal cooking and a food processor, making it as low-stress as it is impressive.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- 3 tbsp fresh lemon juice
- 2 tbsp water, plus more as needed
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the rounds
- 2 large english cucumbers, sliced into ¼-inch rounds
- 4 oz smoked salmon, torn into small pieces
For serving
- fresh dill sprigs, for serving (optional)
- capers, for serving (optional)
Instructions
- 1
Drain and rinse the soaked cashews, then add them to a food processor along with the lemon juice, 2 tbsp water, chives, dill, salt, and black pepper. Process until very smooth and spreadable, about 2–3 minutes, scraping down the sides as needed. If the cream is too thick to spread, add water 1 tsp at a time until it reaches a smooth, spreadable consistency.
- 2
Arrange the cucumber rounds in a single layer on a serving platter.
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