Cucumbers from my garden for a simple summer classic, veganized for modern times. Eat it up, yum!
INGREDIENTS
3 cups cucumbers, peeled and thinly sliced
1 cup red onion, thinly sliced
1/2 cup vegan sour cream (I used Tofutti)
1 Tbsp white vinegar
1 Tbsp fresh dill, chopped (or dehydrated)
1 tsp cane sugar
1/2 tsp salt
1/4 tsp garlic powder
DIRECTIONS
1. In a large bowl, combine vegan sour cream, vinegar, dill, sugar, salt, and garlic powder. Stir until combined.
2. Add cucumbers and red onion. Stir to combine; cover and chill at least 2 hours.