Mushroom Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herb-flecked sunflower butter spread make for a snack that feels fancy without any fuss. The sunflower seed butter gets brightened with fresh lemon juice and seasoned simply with sea salt and black pepper, creating a savory, nutty topping that pairs beautifully with the cool crunch of English cucumber. Fresh chives scattered on top add a mild onion note and a pop of color that makes these little bites look genuinely impressive on a plate. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, plant-based, and completely free of fungi in any form. There are no sauces, broths, or seasoning blends hiding in the ingredient list, so you can put these together with total confidence. They come together in minutes and are ideal for entertaining, lunchboxes, or a light afternoon snack when you want something fresh and satisfying.
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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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