1. Slice or chop the cucumbers into whatever shape you’d like. For extra crunch, I decided to cut them into 1-1.5 inch pieces and I left the skin on. For a more delicate texture you can slice the cucumbers like you may have seen in other cucumber salads and you can peel the skin off.
2. In a medium bowl, whisk together the dairy-free yogurt, dairy-free sour cream, vinegar, lemon juice, nutritional yeast, garlic salt, avocado oil, minced dill, salt, and pepper until smooth.
3. Thinly slice the shallot and add them to the bowl with the chopped cucumbers.
4. Toss the cucumbers and shallot with half of the creamy dressing until evenly coated. Add more dressing if you desire more, otherwise you can save any remaining dressing to use as a veggie dip for a snack later in the week!
5. Refrigerate for at least 15 minutes before serving for maximum flavor and crunch.

This salad is best enjoyed right away, but you may keep any leftovers in an airtight container in the refrigerator for up to 2 days. Note that cucumbers release water over time, so give it a quick stir before serving again.