Peel the cucumbers and cut them in half. Slice each half lengthwise and run a spoon down the center to remove the seeds.

Chop the cucumbers into rough chunks and put in a blender with the lemon juice, avocado oil, sea salt, ground black pepper (to taste), sage, and parsley.

Blend on high until smooth.

Turn the blender to low and, with it still running, add the guar gum, egg white powder, and heavy cream. Blend for 10 seconds.