Mix the cucumbers and ½ teaspoon salt in a bowl. Place a colander over the bowl and put cucumber in it. Let sit for 15-30 minutes. Discard the liquid that collects.
Mix dill, vegan sour cream, lemon juice, and salt and pepper. Add cucumber and red onion. Mix well.
Notes
This cucumber salad recipe will last 4-5 days in an airtight container in the fridge.