Thinly slice the pickling cucumbers and layer them at the bottom of a large jar. Lightly press them down for stability.

Add the sliced red onion, diced tofu, frozen shelled edamame, and julienned carrots, creating a colorful vertical arrangement.

Top it off with the chopped spring onions.

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

Gently spoon the creamy dressing over the layered vegetables in the jar to keep everything fresh until ready to serve.

Sprinkle sesame seeds over the top and optionally add nori flakes.

Seal the jar tightly and refrigerate for at least one hour to allow flavors to meld.

When ready to serve, gently shake the jar to mix the dressing with the veggies or transfer to a bowl.