Vegan Cucumber Sandwiches
These Vegan Cucumber Sandwiches are the perfect summer finger food! They have a flavorful creamy spread, crisp English cucumber slices, and fresh herbs all inside of your favorite type of bread! Such a quick and easy appetizer that everyone will love!
Ingredients
- ½english cucumber, ((hothouse))
- 8 ouncesvegan cream cheese, (softened, (227g))
- ¼ cupvegan mayonnaise, ((58g))
- ½ teaspoongarlic powder
- ¼ teaspoonsalt
- ½ tablespoonfresh dill, (+ more for sprinkling)
- 1 tablespoonfresh chives, (+ more for sprinkling)
- 1 tablespoonlemon juice
- ¼ teaspoonpepper, (freshly cracked)
- 10bread slices
Directions
- 1
Soften the cream cheese by removing it from the refrigerator. Peel the cucumber in stripes or all the way. Cut the cucumber into 1/4 inch thick slices and discard the ends.
- 2
Pat the slices dry with a kitchen towel. Leave them wrapped in the towel while preparing the other ingredients so that excess moisture is absorbed.
- 3
Pull the dill off the stems and chop it. Then, thinly slice the chives. Stir the cream cheese, mayo, garlic powder, salt, dill, chives, and lemon juice together in a bowl.
- 4
Stack the bread and cut the crusts off. You can also skip this step if you want to leave the crusts on. Spread 1 tablespoon of the cream cheese mixture onto each slice. Try to get the spread all the way to the edges.
- 5
Add a thin layer of cucumbers onto half of the slices. You can use 4 to 8 slices depending on how thick you want the cucumber layer of the sandwiches. Sprinkle freshly cracked pepper and a few pinches of chives and dill on top of the cucumbers.
- 6
Close the sandwiches, press them down a bit, and then cut them into quarters with a sharp knife. You can cut them into squares or triangles.