Finely grate the cucumber with the skin on- aim for roughly 1 cup. I did a little more. Add the grated cucumber to a nut milk bag or cheesecloth and squeeze out as much water as you can.
Whisk together the vegan yogurt, strained cucumber, lemon juice, extra-virgin olive oil, minced garlic, chopped fresh dill, salt, and pepper. Stir to combine.
Taste and adjust the following: salt, black pepper, lemon juice, and dill.
Serve immediately or store in the fridge for up to 5 to 7 days.