Thick and rich cream cheese with sliced cucumber and fresh dill make these the very best vegan cucumber sandwiches you’ll ever try! Perfect with tea, an appetizer board, or after school or work snack.
Cucumber sandwiches are a British invention, traditionally served for afternoon tea. (AKA cucumber tea sandwiches) However, many other parts of the world have adopted this delicious and easy-to-make dish, and with good reason.
To make these vegan cucumber sandwiches, I’m using my homemade cream cheese, although store-bought also works. Serve them with or without the crusts.
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Ingredients + Substitutions
Here’s what you’ll need.
- Vegan cream cheese: You may use homemade or store-bought.
- Bread: Use your favourite sliced bread here, whether it’s whole grain, seeded, or gluten free, if needed. Pictured above is whole wheat bread.
- Dill: Fresh is really best, but if you cannot get fresh, you may sub with dried dill.
- Cucumber: Use the English variety as it has fewer seeds and a thinner skin so there’s no need to remove them.
- Green onion: For added flavour. You may sub for chives or scallions if preferred.
- Spices: I’m using garlic and onion powder for added savoury flavours, but if preferred, you may skip and just stick with salt and black pepper.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the cheese, fresh dill, green onion, and the seasoning to a small bowl and mix to combine. (photos 1-2)
Use a butter knife to generously spread the cream cheese on your bread slices. Then layer the cucumber slices on top. (photos 3-4)
NOTE: Sprinkle a little extra salt and pepper on the cucumber slices if desired.
Slice your sandwiches in half for two rectangles, in quarters for four squares, or cut on a diagonal for two triangles. Then serve.
NOTE: These vegan cucumber tea sandwiches are delicate so use care when slicing.
Storage
These vegan cucumber sandwiches taste best when freshly made. But you may keep leftovers in a sealed container, or zip-top bags in your fridge for 2-3 days.
I do not recommend freezing.
Tips + Notes
- Use English cucumbers, not field. The former has fewer seeds and thinner skin, so there’s no need to peel or deseed them. The latter has thicker skin and bitter seeds.
- For oil free: The recipe is oil free as written, however, many store-bought sliced breads have oil, so be sure to read the ingredients. Alternatively, you may make your own whole wheat oil free bread. Just be sure to skip the added fig and walnut in this bread recipe for the purpose of these sandwiches.
- You may use store-bought cheese or my homemade vegan cream cheese. If using the homemade version, you’ll need about half of the cheese recipe to make these sandwiches.
More plant based appetizers
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 cup vegan cream cheese
- 2 tablespoons fresh dill thick stems removed and chopped
- 1 tablespoon green onion thinly sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt + pepper to taste
- ½ long cucumber thinly sliced (approx. 18 slices)
- 6 slices whole grain sliced bread
Instructions
- Add the cream cheese with the dill, green onion, and all the seasoning to a small mixing bowl. Mix to combine. Taste for salt and pepper and add more, if needed.
- Optional: Use a sharp knife to slice the crusts off your bread for classic cucumber sandwiches. Or leave them on for added texture and fiber.
- Generously spread the herbed cream cheese on 3 slices of your sandwich bread, then arrange the sliced cucumbers on top and sprinkle a little salt and pepper on your cucumber slices if desired. Place the remaining 3 slices of bread on top of the cucumbers.
- Cut each sandwich into halves or quarters and serve.
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