Home grown cucumbers are so much more flavorful than their store bought counterpart. I’m fortunate enough to have a vegetable stand close by that sells fresh, homegrown produce in the spring/summer/fall.
One dish I always remember growing up was my mother’s sour cream cucumbers. They are so cool and refreshing on a hot summer day!
I dug out the frequently used recipe and pondered if I could make them vegan… and if I did, would they be any good?
I’m happy to say, that the veganized (is that a word?) recipe works… and the hubs was none the wiser that this recipe was any different (score!).