Step 1

If needed, prepare a batch of homemade vegan cashew sour cream.

Step 2

Mince the cucumber as finely as you can. Place it into a mesh strainer and use the back of a spoon to press out excess water. Keep going until there isn’t any water dripping from the cucumber as you press.

Step 3

Stir the drained cucumber into the sour cream along with remaining ingredients.

Step 4

Let chill in the fridge for 30 minutes before serving (if possible).

Step 5

Keeps in an air tight container/ jar for up to a week in the fridge.