Description
These vegan cucumber sandwiches are light and refreshing, perfect for warm days, and made with wholesome, plant-based ingredients.
Ingredients
Scale
- 1/2 hothouse cucumber
- 8 ounces vegan cream cheese, softened
- 1/4 cup vegan mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 tablespoon fresh dill
- 1 tablespoon fresh chives
- 1 tablespoon lemon juice
- 1/4 teaspoon fresh cracked pepper
- 10 slices of bread
Instructions
- Soften the cream cheese for about 20 minutes before use.
- Peel the cucumber in stripes or fully, then cut it into 1/4 inch thick slices and pat them dry.
- Chop the dill finely and slice the chives thinly.
- In a bowl, mix cream cheese, vegan mayonnaise, garlic powder, salt, dill, chives, and lemon juice until smooth.
- Spread about 1 tablespoon of the cream cheese mixture on each slice of bread.
- Layer cucumber slices on half of the bread and sprinkle with pepper and additional herbs.
- Close the sandwiches and cut into quarters for easy handling.
Notes
Refrigerate the sandwiches for 10-15 minutes before serving for optimal flavor. Best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No cooking required
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg