Beef Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are bright, creamy, and refreshing — the kind of snack that disappears from a platter before you even set it down. Crisp English cucumber rounds get topped with a smooth, savory sunflower seed butter spread that's lifted with fresh lemon juice and seasoned just right with sea salt and black pepper. A scatter of thinly sliced chives finishes each round with a mild oniony pop, and a little fresh parsley adds a clean herbal note if you're feeling fancy. The whole thing comes together in minutes with no cooking required — just slice, mix, spread, and serve. Since every ingredient here is naturally plant-based and straightforward, there's zero guesswork about what's in your food. It's a genuinely satisfying option that works equally well as an elegant appetizer or a quick afternoon snack.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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