Vegan Cucumber Sandwiches
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!
Ingredients
- 3/4 cup vegan cream cheese
- 2 tbsp 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 cucumber thinly sliced
- 8 slices of 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
Serving: 1 serving (1 half sandwich) | Calories: 166 kcal | Carbohydrates: 21.6 g | Protein: 4.1 g | Fat: 7.9 g | Saturated Fat: 1.2 g | Cholesterol: 1 mg | Sodium: 211 mg | Potassium: 100 mg | Sugar: 3.5 g | Calcium: 136 mg | Iron: 1 mg