Slice the cucumbers into thin 1/8-inch rounds and place them in a large bowl. Slice the red onion into very thin half-moons and add to the cucumbers. I like to slice my onions extra thin so they soften slightly and distribute their flavor evenly throughout the salad without overpowering it. Set aside while you prepare the dressing.

In a separate bowl, whisk together the cashew milk yogurt and vegan mayonnaise until smooth and well combined. Add the minced garlic, chopped fresh dill, white wine vinegar, agave nectar, salt, freshly cracked black pepper, and red pepper flakes. Whisk everything together until the dressing is emulsified and the seasonings are evenly distributed. I find that whisking rather than stirring helps incorporate air and creates a lighter, more cohesive dressing that clings better to the vegetables.

Pour the creamy dressing from Step 2 over the cucumber and onion mixture from Step 1. Gently toss until all the vegetables are evenly coated with the dressing. Finish by sprinkling the fresh lemon zest over the top and give it a final gentle toss. Let the salad sit for at least 15 minutes before serving so the flavors can meld and the vegetables can soften slightly. The lemon zest adds a bright, fresh note that complements the tangy dressing beautifully without requiring you to add more liquid.