These delicious vegan cucumber sandwiches combine a vegan herbed cream cheese with fresh cucumber and your favorite sandwich bread. So easy and quick, they are great for lunch, meal prep and to serve to a crowd. High protein, dairy-free and fully plant-based.
No matter the special occasion, whether it is for tea parties, bridal showers or baby showers, lunch boxes to-go, picnics, appetizers, mother's day brunch or summer finger food, these vegan cucumber sandwiches are going to please everyone!
They are super simple and easy to prepare, but make for such a fresh, healthy and delicious mini sandwich snack.
These vegan tea sandwiches combine a high-protein vegan cream cheese filled with yummy fresh herbs and tangy lemon juice, crisp cucumber slices and your favorite sandwich bread. The cream cheese is thick and super rich, which is well-balanced by the fresh crunchy cucumber.
We love to slice them into squares, such as in afternoon tea snacks, but you can also make regular lunchbox sandwiches using this recipe.
We especially love how light and fresh these sandwiches are while still being packed with plant-based protein. This makes them super filling and satisfying, thanks to the dairy-free tofu cream cheese. You can use a store-bought vegan cream cheese if you prefer, although I like making my own, which is so quick, easy and much healthier.
The herbed cream cheese spread comes together within 5 minutes using a food processor, then simply assemble the sandwich and enjoy. This recipe can be done as quickly as 10 minutes, but also, you can meal prep the cream cheese ahead of time and use it for lunches on a busy week.
You can keep them simple and fancy, or I'll also share plenty of fun customization ideas, this recipe is so versatile!
Let me know if you gave them a try! ❤️
Vegan tea sandwiches
This recipe is inspired by the English-style cucumber tea sandwiches that are typically served during tea time in England.
Classic cucumber sandwiches, also called finger sandwiches, are simply made with butter and cucumber. But here, in the United States, they are often made with cream cheese, mayo, herbs, spices, etc.
They are very versatile and small in shape, making them easier to grab and eat, the perfect tea-time snack!
Why you will love this recipe
- Ultra-fast and easy recipe
- Packed with amazing fresh flavor
- High-protein recipe
- Kid-friendly and makes for a great after-school snack
- Perfect on the go
- Made without mayo and no (real) cream cheese
- Great to serve to a crowd as an appetizer or finger food
- Perfect meal-prep for lunches
- 100% nut-free, which is suitable for peanut-free schools
- Fully dairy-free, vegetarian and vegan
Ingredients you will need
- Vegan cream cheese: I used my homemade tofu cream cheese recipe to make the sandwiches, which worked out perfectly. As a side note, this recipe of cream cheese will give you more than you need to make the sandwiches, so you can make half a batch of the cream cheese OR you can use the extra cream cheese for another recipe, such as pasta, lasagna, over bagels, etc.
- Lemon: to brighten up the cream cheese flavor and make it just a little tangy. You can add as much as you want depending on your taste and which cream cheese you are using.
- Fresh dill: my favorite kind of fresh herbs to use in this recipe. It pairs well with the cucumber and makes the whole recipe so fresh and light. You can use dried dill if that's all you have, just start with less in that case.
- Fresh chives: to add a mild oniony flavor, you can also a finely chopped green onion.
- Cucumber: use any kind of cucumber you like for this recipe. I used half of an English cucumber, which was perfect for 2-3 sandwiches, but you can also use mini Lebanese cucumbers or larger garden cucumbers too (seeded and peeled).
- Bread: you can use any kind of bread you like, but for making tea-time sandwiches, then choose typical square sandwich bread slices. You can use soft white bread for a classic sandwich, although I prefer to use whole-wheat bread for more nutrients. Sourdough, rye, seeded or even pumpernickel would all work well.
How to make vegan cucumber tea sandwiches
All you need is about 10 minutes to make this recipe. You can also make the cream cheese spread ahead of time and keep it in the fridge until you need it.
Make the vegan cream cheese spread
Start by making the cream cheese spread mixture. Follow this tofu cream cheese to prepare the base first (I didn't include the extra dried herbs). You can also make a nut-free cream cheese using sunflower seeds.
Then, measure the 1 cup that you need and transfer to a medium bowl. Add the lemon juice, chives, dill, salt and pepper and stir to combine.
Once done, be sure to taste so you can adjust the flavor to your preference. You can add some more salt, lemon juice and spices as you wish. See the flavor boosters below!
Prepare the cucumber
You can choose whether to peel the cucumber or not; it is up to you. I like to alternate between peeled and unpeeled stripes for a fun presentation.
Then, slice the cucumber into about ¼-inch thick slices. Place them on a sheet of paper towel or a clean towel and then place a second layer over. Gently pat dry the slices to remove the extra moisture, if any.
Assemble and enjoy
Spread some of the cream cheese on 2 slices of bread all the way to the edges and corners. Then, pile a few slices of cucumber over and add some salt and ground black pepper. You can also add more fresh herbs if you want, then close the sandwich.
You can or not remove the crust, depending on what you are looking for. Then, slice the sandwich as you wish. Enjoy!
- This recipe should give you enough for 2 large sandwiches, so don't hesitate to make more if needed. The cream cheese stores well!
- If using larger garden cucumbers, then I recommend slicing them in half lengthwise first and scooping out the seeds in the middle. This can prevent your sandwich from being too watery or bitter. I also recommend fully peeling those cucumbers as their peels are usually thicker and tougher.
- If you are worried your sandwiches will turn soggy, then be sure to spread some vegan cream cheese on each slice of bread as described so the cucumber does not touch the bread directly. Also, enjoy them right away, they are best freshly made!
- Use a serrated knife so you don't have to press on the bread too hard to slice. You don't want to squeeze the filling out as you slice!
- You can slice the sandwiches as you wish, although they are fun when cut small, such as in squares or mini triangles.
These vegan sandwich bites are great for lunch as they are filling and light at the same time. You can also serve them with a side of kale salad, tomato soup, lime pasta salad or a simple green salad made with a sweet mustard dressing.
We also love this sandwich open-faced garnished with sprouts and lots of ground black pepper.
They also are great served as part of a vegan platter alongside veggie sticks, crackers, hummus, dips, dried fruits, nuts, etc.
Variations and adds-on
This simple sandwich recipe is super versatile. Here are more sandwich fillers you can add:
- Shredded carrots
- Lime pickled onions
- Sliced red pepper
- Tomatoes (also check out this roasted tomato sandwich, which would work great in this recipe!)
You can also adjust the flavor of the cream cheese as you wish, such as:
- Swap the dill for mint of basil
- Add some fresh garlic
- Include a small spoonful of vegan mayo: add 1-2 tablespoons for a richer result
- A pinch of smoked paprika, garlic powder or onion powder can add lots of yummy flavor. As a side note, there is some garlic + onion powder in my vegan cream cheese recipe, but if you are using a store-bought cream cheese, then you might want to add some for extra flavor.
- You can include some dried herbs. such as oregano or basil.
- Add some lemon zest for a tangier cream cheese
- Also, check out my tofu-carrot spread recipe, you can use it instead of the herbed cream cheese.
These sandwiches are best when freshly made since the bread can turn soggy from absorbing the moisture from the cucumber.
That being said, you can make them the day before you want them, especially if you like to prepare your lunch to-go the night before (keep them in an airtight container in the fridge). If you make them ahead, then try to enjoy them within 12 hours and also, protect the bread from the moisture of the cucumber with the cream cheese. You can also try to add a few leaves of lettuce to protect the bread.
The vegan cream cheese mixture can be prepared up to 4 days ahead.
Simply use a GF bread to make this recipe GF, the rest is naturally GF.
Yes, if you are making your own cream cheese as described above. Store-bought cream cheese brands often include lots of oil to make them, just something to keep in mind.
More sandwich recipes to try
- Roasted vegetable sandwich
- Chickpea avocado sandwich
- Tofu scramble sandwich
- Balsamic tofu tortilla wraps
- Spicy Buffalo tofu sandwiches
- Beet and pickle sandwiches
- Vegan jackfruit wraps
I hope you like this vegan cucumber sandwich recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Cucumber Tea Sandwiches with Dill Cream Cheese
- bread of your choice - about 6 slices
- ½ English cucumber - peeled or not, then sliced
- 1 cup vegan cream cheese - I used my easy homemade cream cheese, or use store-bought, see notes
- 2 tbsp fresh chives - finely chopped
- 1-2 tbsp fresh dill - finely chopped
- 1 tbsp lemon juice
- salt and ground black pepper - to taste
- Make the vegan cream cheese from scratch or take the store-bought vegan cream cheese out of the fridge so it can soften slightly.
- Peel and slice the cucumber as you wish (thin slices are better) and then, place them on a clean towel. Cover them with a second towel and gently press and pat dry the slices to help absorb the extra moisture. Set aside.
- Clean and chop the dill and chives. Make sure to remove extra moisture.
- Prepare the cream cheese mixture: in a medium bowl, combine the 1 cup of cream cheese with lemon juice, chives, dill and add salt and black pepper to taste.
- Spread some cream cheese on two slices of bread and then, lay some cucumber slices on one of them (add one or two layers of cucumber). Then, sprinkle some extra salt and pepper over the cucumber and close the sandwich with the second slice of bread.
- Remove the crusts on the sandwiches if you wish and then, slice the sandwich in squares or triangles. Enjoy!
- Storage tips: this recipe is best when enjoyed right away as the bread can turn soggy over time. If you want to make it ahead, then make sure to spread the cream cheese on both slices of bread to avoid having the cucumber touching the bread directly. Keep the sandwich in an airtight container in the fridge and try to enjoy it within 12 hours.
- If using store-bought cream cheese, then add an extra ½ teaspoon of each garlic powder and onion powder for added flavor.
- For a nut-free recipe, then you can use my sunflower seed cream cheese recipe.
- You can add a lot more to these sandwiches, such as grated carrots, sliced tomatoes, lettuce, etc. See the blog post for more ideas!