Vegetarian Sunflower Butter Cucumber Sandwiches
These little bites are proof that a snack can feel fancy without any fuss. Crisp English cucumber rounds get topped with a creamy, savory sunflower seed butter spread brightened by fresh lemon juice and seasoned simply with sea salt and black pepper — then finished with a scatter of fresh chives for color and a mild oniony pop. The combination of cool, crunchy cucumber and rich, nutty spread is genuinely addictive. Because everything here is plant-based and built from whole, recognizable ingredients, there's no label-reading required and no animal products to track down or swap out. The sunflower seed butter pulls double duty as both the protein element and the creamy binder, so the recipe stays satisfying without needing cheese or eggs. These are ideal for a quick lunch, a party appetizer tray, or an afternoon snack that actually feels like something special.
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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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