1. Prepared the sauce by combining the ¾ cup Vegenaise, garlic,
lemon juice, agave, ½ teaspoon salt, ¼ teaspoon pepper and
minced chives in a mixing bowl. Grate the peeled cucumber into a
paper towel and squeeze out all the juice. Stir into the sauce
mixture, place in a serving dish, cover and refrigerate until serving
time. Can be made a day or two ahead.