Emulsifier Free Sunflower Butter Cucumber Sandwiches
These little open-faced bites are bright, creamy, and satisfying in a way that feels almost too easy for how good they taste. The sunflower seed butter gets a lift from fresh lemon juice, sea salt, and cracked pepper, turning into a savory spread that pairs beautifully with the cool crunch of English cucumber. Many store-bought spreads and condiments sneak in emulsifiers like lecithin or mono- and diglycerides to improve texture, but this recipe keeps things completely clean — just whole, recognizable ingredients stirred together in a bowl. Fresh chives scattered on top add a gentle onion note and a pop of color that makes these look far more impressive than the effort involved. They come together in minutes and work equally well as a snack, a party appetizer, or a light lunch. No special equipment, no complicated steps, just a knife and a small bowl standing between you and something genuinely delicious.
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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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