Vegan Cucumber Sandwiches
These vegan cucumber sandwiches are a traditional British tea time treat. Filled with herby cream cheese and fresh cucumber, these sandwiches are perfect vegan party appetizers.
Ingredients
- ½ large English cucumber
- salt
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 128kcalCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 215mgPotassium: 64mgFiber: 3gSugar: 2gVitamin A: 157IUVitamin C: 3mgCalcium: 55mgIron: 1mg
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