I fell in love with the salad at Sweet Lemon. It is greens, grated carrot, sautéed soy curls (in a teriyaki type sauce) and this wonderful vegan creamy dressing that they call "creamy cucumber".
I searched several websites (like this one and that one) and experimented in the kitchen.
Don't worry that this makes such a large quantity, it's the kind of dressing you glob all over the greens so two large salads can easily use up 1 C of dressing.
In food processor with grating disc, grate 1 medium size cucumber. Toss cucumber shreds with 1/2 tsp salt. After a couple minutes, strain and press out the extra liquid.
In the emptied food processor with the S blade, combine:
1 box silken firm tofu
3 TB lemon juice
0.5TB to 1 TB white wine vinegar
1/2 tsp salt
1/4 tsp ground black pepper
3 garlic cloves
1 TB grated white or yellow sweet onion
2 TB olive oil
2 tsp dijon mustard
1 TB agave or maple syrup (or more to taste)
Once silky smooth, add approx 1 TB dried or fresh herbs. I like the Parisien herbs from Penzey's, or you could use marjoram, basil, thyme, dill.
Add the grated drained cucumber. Pulse to combine.
Taste and adjust seasoning. If it tastes too astringent, you might need more agave. Surprisingly this dressing needs more sweetness than I am accustomed to adding to dressing, but that's what it took be as craveable as the restaurant's version.
Chill and serve.