Vegan Cucumber Sandwiches with Dill
Thick and rich cream cheese with cucumber and fresh dill make these the very best vegan cucumber sandwiches you'll ever try!
Servings: 6 Servings
Calories: 137cal
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.
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 or my homemade vegan cream cheese. If using the homemade version, you'll need about half of the cheese recipe to make these sandwiches.
Leftover sandwiches keep refrigerated for 2-3 days in a sealed container or zip-top bag. However, these taste best the same day they are made.
Nutrition
Calories: 137cal | Carbohydrates: 17g | Protein: 8g | Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 351mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
