Grab your top hats and monocles folks – vegan cucumber sandwiches are here! Sliced cucumber meets dairy-free cream cheese for a plant-based twist on the afternoon tea classic.
Lay out all of the bread slices on a board. Spread plant-based butter on two of the slices, and generously spread vegan cream cheese on the other two.
On the slices with butter, layer the sliced cucumber and sprinkle over a little salt and pepper.
On the slices with cream cheese, sprinkle over the chopped dill (if not already included in the cream cheese).
Place the slices with cream cheese face-down on top of the slices with cucumber.
Using a sharp knife, cut into triangles or rectangles and serve. You could also cut off the crusts before slicing, but I prefer to leave them on.📸 Recipe steps >📖 Table of contents >
Notes
Bread: I'd suggest using soft, thinly sliced wholemeal bread or white bread. Many shop-bought sliced bread products are vegan by default, however you may want to double check the ingredients to be sure.Dill: My recipe for tofu cream cheese already includes dill, so if you're using this you won't need to add any more here (unless you want to).Other herbs: Fresh herbs such as chives, parsley, or tarragon would also work well.Getting fancy: I don't feel the need to peel the cucumbers or remove the bread crusts, but you'll get a more delicate final sandwich if you do. I'm all for keeping them in (and reducing food waste). Other spreads: If you want to substitute the vegan cream cheese for another spread, you could try hummus, guacamole, or lemony butter bean dip.Gluten-free: To make this recipe gluten-free, you'll need to use a bread that is certified or labelled as such. Bear in mind that gluten-free bread is not always vegan, as ingredients such as egg white or honey may be used. If you liked this recipe, you might also enjoy:
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