Vegan Sunflower Butter Cucumber Sandwiches
These little bites are proof that plant-based snacking can be genuinely exciting. Crisp English cucumber rounds get topped with a creamy, savory sunflower seed butter spread brightened by fresh lemon juice, and then finished with a scatter of chives and parsley for a pop of color and herbaceous flavor. Every ingredient here is completely free of animal products, so there's no need to scrutinize labels or swap anything out — it's naturally, effortlessly plant-based from the start. The sunflower seed butter brings a rich, nutty depth that makes these feel far more satisfying than your average crudité situation. They come together in minutes with no cooking required, which makes them perfect for a quick lunch, a party appetizer, or an afternoon snack you actually look forward to. Serve them immediately so the cucumbers stay crisp and the topping stays lush — that contrast of cool crunch and creamy spread is really the whole magic here.
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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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