Begin by thinly slicing the cucumber, aiming for uniform, delicate pieces that will form the crisp base of your salad. Layer the cucumber slices at the bottom of a large jar.

In a small mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce. Whisk until smooth and creamy.

Spoon the creamy dressing over the layered vegetables in the jar, keeping it towards the top to prevent sogginess.

Seal the jar and place it in the refrigerator to chill for at least an hour or overnight for best results.

After chilling, gently shake the jar to mix the ingredients before serving. Enjoy it straight from the jar or in a bowl.