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These vegan cucumber sandwiches are filled with cream cheese, mayonnaise, and plenty of fresh herbs. The perfect appetizer for tea parties, picnics, or basically any occasion! Fresh, crunchy, and ready in just 10 minutes!
⭐️ Why You Should Try It
- Fresh and crunchy. Packed with crunchy and juicy cucumbers, fresh herbs, and tangy cream cheese, these sandwiches are super refreshing!
- Ready in just 10 minutes. These little sandwiches make a great last-minute appetizer! Simply combine the cream cheese ingredients together, spread it on sandwich bread, and top with sliced cucumber. It’s that quick and easy!
🥪 What Are These
Cucumber sandwiches are crustless sandwiches filled with cream cheese and thinly sliced cucumber. These little tea sandwiches first appeared in the UK around the 1800s and were served for afternoon tea. Originally containing only butter and cucumbers, these sandwiches were later upgraded in the United States by adding herby cream cheese and mayo.
🍞 Ingredient Notes
- Vegan cream cheese – Cream cheese makes the base of the spread, bringing a fresh and tangy flavor. You can use store-bought vegan cream cheese or homemade vegan cream cheese. I used the latter here.
- Vegan mayo – Mayonnaise adds richness to the cream. Again, use store-bought or homemade vegan mayo.
- Fresh herbs – While traditionally, we use dill and green onions, feel free to use what you have on hand. I personally went with green onions and fresh basil.
- Salt and pepper – For flavor.
- Cucumbers – Use English or Persian cucumbers, as these have thin skin and smaller seeds.
- Sandwich bread – Use good quality sandwich bread. You can use the one with crust and cut it off or use the crustless kind.
🥣 How to Make It
Here is the process for making vegan cucumber sandwiches:
- Prepare the cream cheese. Add the vegan cream cheese, mayo, fresh herbs, salt, and pepper to a small bowl. Stir to combine and taste to adjust the seasonings to your liking. You might have to add an extra pinch of salt if using unsalted homemade cream cheese.
- Slice the cucumbers. Slice the cucumbers into thin slices, about 1/8-inch thick.
- Prepare the bread. Slice off the crust of the sandwich bread.
- Assemble. Spread the cream cheese over each slice of sandwich bread. Arrange the cucumber slices on half of them and top them with the other slice of bread.
- Cut. Finally, cut the sandwiches into triangles, small squares, or rectangles. The choice is yours!
⏰ Make Ahead
These cucumber sandwiches are best served within 3-4 hours. However, you can prepare the cream cheese up to 3 days before using it. Assemble right before serving for the best texture and flavor.
📔 Tips
- Peel the cucumbers. Depending on the type of cucumber used, you might have to peel them, especially if their skin is thick or bitter. If using English or Persian cucumbers, you do not have to peel them.
- Adjust the seasonings to your liking. You can add minced garlic, smoked paprika for a smoky flavor, or lemon zest for a bright and zesty flavor.
- Use a very sharp knife. While cutting the sandwiches, make sure you use a sharp knife not to mash the bread or the cucumber and get a clean cut.
- Make smaller sandwiches. If you plan to serve these as appetizers, cut each sandwich into 4-6 pieces.
🍱 How to Serve It
Arrange the sandwiches on a platter and serve them with other appetizers on the side, like Herb Crackers, Caramelized Shallots Hummus, Roasted Asparagus Dip, or Crunchy Coated Peanuts!
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Vegan Cucumber Sandwiches
Ingredients
- 3/4 cup (190 g) vegan cream cheese
- 2 tbsp (28 g) vegan mayo
- 2 tbsp finely chopped green onions
- 2 tbsp finely chopped dill or parsley, basil, cilantro
- 1/8 tsp salt adjust to taste
- 1/8 tsp ground black pepper
- 1 medium (250 g) cucumber thinly sliced
- 8 slices of (280 g) sandwich bread
Instructions
- Add the vegan cream cheese, mayo, finely chopped herbs, salt, and ground black pepper to a small bowl and stir to combine. Taste and adjust the seasonings to your liking.
- Cut off the crust of the sandwich bread slices. Spread 2-3 tablespoons of cream cheese over each slice of bread.
- Thinly slice the cucumber into 1/8-inch thick slices. Arrange the cucumber slices over half of the bread slices. Finally, top with the remaining bread slices (cream cheese down).
- Slice in half into triangles or in your desired shape! Serve immediately or store in the refrigerator for up to 3 hours.
Notes
- Peel the cucumbers. Depending on the type of cucumber used, you might have to peel them, especially if their skin is thick or bitter. If using English or Persian cucumbers, you do not have to peel them.
- Adjust the seasonings to your liking. You can add minced garlic, smoked paprika for a smoky flavor, or lemon zest for a bright and zesty flavor.
- Use a very sharp knife. While cutting the sandwiches, make sure you use a sharp knife not to mash the bread or the cucumber and get a clean cut.
- Make smaller sandwiches. If you plan to serve these as appetizers, cut each sandwich into 4-6 pieces.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
This was delicious! I haven’t made cucumber sandwiches in years, ever since I knew I couldn’t eat dairy. I normally eat a healthier, heartier bread, but to me, this really did call for soft white bread. This made a delightful treat, much better than I remember from my younger days. I am making it again for a light supper tonight.
Awesome! I’m glad you liked this recipe Michelle, thanks for your feedback 🙂
If not served immediately, won’t the cucumber “sweat”, making the sandwiches soggy?
The cashew cream prevents the bread from getting soggy.
This Vegan Cucumber Sandwiches look amazing. Cucumber is good for your health.