You only need a few simple ingredients to make these vegan cucumber tea sandwiches. Arranged on a platter, they make an elegant and impressive vegan appetizer for a party.
Cucumber tea sandwiches are traditionally served at British afternoon tea. You'll also find them being served during tea break at cricket matches. They're closely tied to British culture, and have come to represent an elegant, dainty snack most often enjoyed by the upper class.
Different variation abound, but the classic, traditional cucumber sandwich consists of thinly sliced cucumber on white crustless bread slicked with butter.
My vegan cucumber sandwich is a little bit different, so if you're a purist...look away!
I've replaced the butter with vegan cream cheese and opted for a dark rye in addition to the traditional white bread. I've also added parsley and chives to the vegan cream cheese, for an herby kick that complements the fresh cucumbers.
- Cucumber : You'll need half a large British cucumber to make 10-12 cucumber sandwiches. If you're making them for a party, I'd suggest doubling the recipe.
- Cream Cheese: Violife is my favorite vegan cream cheese, but any brand you prefer will work.
- Parsley: A nice fresh flat leaf parsley is the best choice here.
- Chives: Chives add a nice aromatic onion flavor without being overpowering.
- Salt & Pepper: Salt and pepper are key in this recipe. We'll be salting the cucumbers before adding them to our sandwiches , and pepper adds a much needed zing.
How To Make Vegan Cucumber Sandwiches
- The first step is to peel your cucumber. Leaving the peel on adds too much texture to such a dainty sandwich.
- Now thinly slice the cucumber and transfer the pieces to a colander. Sprinkle table salt over them (don't go too crazy). If you don't salt your cucumbers, they can get soggy and slimy inside your sandwich.
- Leave the cucumber slices to drain while you get on with preparing the herby cream cheese spread.
- Next, add your parsley, chives, cream cheese and pepper to your food processor and pulse until the herbs are finely chopped and everything is well combined.
- Now cut the bread into square or triangles. If you want vegan finger sandwiches, cut those out of the remaining pieces of bread.
- Spread ½ tablespoon of the vegan cream cheese spread on the bottom of the sandwich and ½ tablespoon on the top slice of bread.
- Blot the cucumber slices with paper towels, to remove any excess liquid, and add a few slices to each sandwich.
Did You Make This Recipe?
Frequently Asked Questions
Yes, you can! Store them in an airtight container in the fridge for up to 24 hours.
If you salt the cucumbers and allow them to release their excess liquid, the sandwiches will not get soggy. After the cucumbers have drained for 15 minutes, be sure to blot off any excess liquid with a paper towel.
Spread cream cheese on both the top and bottom slices of bread for the creamiest cucumber sandwich.
Craving More Easy Vegan Appetizers?
Vegan Cucumber Sandwiches
- ½ large English cucumber
- 8 ounces vegan cream cheese I used Violife
- 3 tablespoons fresh parsley
- 3 tablespoons fresh chives
- 4 slices dark rye bread
- 4 slices white bread
- ¼ teaspoon pepper
- Peel the cucumber. Slice it into thin rounds. Transfer them to a colander and sprinkle salt over them. Set them aside to release their liquid for 15 minutes.
- Add the vegan cream cheese, chives, parsley and pepper to a food processor and pulse until the herbs are finely chopped and everything is well combined. See note 1.
- Spread ½ tablespoon of the herby cream cheese spread on the bottom slice of bread and ½ tablespoon on the top slice.
- Blot the excess liquid off of the cucumbers with a paper towel. Add a few slices of cucumber to each sandwich. Put the sandwiches together and press down to flatten them.
- If you don't have a food processor, you can also chop the herbs finely with a knife and stir them into the cream cheese.
- If you want to make these sandwiches gluten free, simply substitute gluten free bread for the rye and white bread in the recipe.