Vegan Cucumber Tea Sandwiches with Dill Cream Cheese

View on a large plate filled with squares of vegan cucumber sandwiches and lemon wedges.

Vegan Cucumber Tea Sandwiches with Dill Cream Cheese

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.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Lunch

Cuisine: American

Keyword: healthy, sandwich, tea, Vegan, vegetarian

Servings: sandwiches

Calories: 224kcal

Author: Jessica Laroche

Ingredients

6 slices bread of your choice
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

Instructions

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!

Video

Notes

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!
Nutrition: please note that the nutritional information is an estimate per serving (using the homemade tofu cream cheese recipe) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition