Vegan Cucumber Sandwiches

The crunch of crisp cucumbers and the smoothness of creamy dressing create a delightful contrast that explodes in your mouth with each bite of these Vegan Cucumber Sandwiches. This refreshing recipe takes just about 20 minutes to prepare, making it an excellent choice for a quick snack or a light lunch. The blend of vegan cream cheese and fresh herbs ensures a delightful flavor that will keep you coming back for more.

These sandwiches are perfect for anyone looking for a light, plant-based option to serve at parties or enjoy during a warm afternoon. You can prepare them ahead of time and store them in the fridge for a couple of hours, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The combination of creamy and crunchy textures keeps each bite exciting.
• Fresh herbs elevate the flavor profile, providing a burst of freshness.
• Quick to assemble, making it ideal for last-minute gatherings.
• Perfect for serving at tea parties, picnics, or as an elegant appetizer.

What You’ll Need

Here’s everything you need to make this delicious snack.

For the Cucumber

• 1/2 English cucumber, hothouse

For the Creamy Filling

• 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, plus more for sprinkling
• 1 tablespoon fresh chives, plus more for sprinkling
• 1 tablespoon lemon juice
• 1/4 teaspoon pepper, freshly cracked

For the Bread

• 10 bread slices

Try to use fresh dill and chives for the best flavor.

Substitutions & Swaps

• Use any soft vegan cheese in place of cream cheese.
• Swap fresh dill with dried dill if fresh is unavailable.
• Whole-grain bread can be used instead of white bread.
• Replace lemon juice with lime juice for a different citrus flavor.

How to Make It

Let’s get started on these delightful sandwiches.

Soften

Soften the cream cheese by removing it from the refrigerator.

Prepare Cucumber

Peel the cucumber in stripes or completely. Cut into 1/4 inch thick slices and discard the ends. Pat dry with a kitchen towel and leave wrapped to absorb moisture.

Chop Herbs

Pull the dill off the stems and chop finely. Then, thinly slice the chives.

Mix Filling

Stir the cream cheese, mayo, garlic powder, salt, dill, chives, and lemon juice together in a bowl until well combined.

Prepare Bread

Stack the bread and cut the crusts off (optional). Spread 1 tablespoon of the cream cheese mixture onto each slice, reaching the edges.

Layer Cucumber

Add a thin layer of cucumber slices onto half the bread slices, placing 4 to 8 slices, depending on thickness preference. Sprinkle freshly cracked pepper along with pinches of chives and dill atop the cucumbers.

Assemble Sandwiches

Close the sandwiches, press down slightly, and cut them into quarters with a sharp knife. You can cut them into squares or triangles.

How to Store It

Fridge: consume within 2 hours in an airtight container.
Freezer: no, the bread will become soggy.
Reheat: best enjoyed cold; no reheating necessary.

Tips for Best Results

• Use soft bread to avoid tearing during assembly.
• Allow the cream cheese mixture to sit for extra flavor infusion.
• Serve immediately for optimal freshness but enjoy within a few hours.
• Adjust the amount of cucumbers based on personal preference.

Serving Suggestions

• Pair with a light salad for a full meal.
• Great as a party appetizer alongside vegan dips.
• Serve at brunch with a selection of teas.