Dairy Free Sunflower Butter Cucumber Sandwiches
These little bites are proof that the best snacks are often the simplest ones. Crisp cucumber rounds get topped with a creamy, savory sunflower seed butter spread that's brightened with fresh lemon juice and finished with a scatter of chives — it's light, refreshing, and genuinely hard to stop eating. Because the spread is built entirely from sunflower seed butter rather than any dairy-based cream cheese or dip, there's no swapping or substituting required — it's naturally free of milk ingredients from the start. The lemon juice keeps the flavor lively and cuts through the richness of the sunflower butter in a way that feels almost fancy with very little effort. Fresh herbs like chives and parsley bring a pop of color and a garden-fresh finish that makes these look as good as they taste. They come together in minutes and work beautifully as an appetizer, party snack, or light afternoon bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!