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Close up of cucumber sandwiches.

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!
5 from 8 votes
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Bonnie - Serene Trail

Course: Appetizer
Cuisine: English
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 20 tea sandwiches
Calories: 73kcal

Ingredients

  • 1/2 English cucumber, (hothouse)
  • 8 ounces vegan cream cheese, softened, (227g)
  • 1/4 cup vegan mayonnaise, (58g)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 tablespoon fresh dill, + more for sprinkling
  • 1 tablespoon fresh chives, + more for sprinkling
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper, freshly cracked
  • 10 bread slices

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Video

Notes

  • You can keep the bread crusts and cucumber peel on if you prefer.
  • Depending on the size of the bread slices, there may be some leftover cream cheese spread. It's great as a veggie dip or spread for your breakfast bagels!
  • Stacking the bread before trimming the crusts helps to ensure that the slices are the same size.
  • Wiping the knife clean between cuts when quartering the sandwiches helps to keep the edges of the sandwiches from getting messy.

Nutrition

Serving: 1 tea sandwich | Calories: 73kcal | Carbohydrates: 8g | Protein: 2.8g | Fat: 3.6g | Saturated Fat: 0.1g | Potassium: 197mg | Fiber: 1.1g | Sugar: 1.2g | Calcium: 90mg | Iron: 1mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.