Eosinophilic Esophagitis Friendly Vegan Cucumber Sandwiches
Total time45 min
Prep time15 min
Cook time0 min
4.5(5)
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Learn more →Ingredients
4 servings
- 1 english cucumber, very thinly sliced (about ⅛ inch)
- ½ tsp kosher salt
- 8 oz vegan cream cheese, softened
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp lemon juice
- ¼ tsp black pepper, freshly ground
- 12 slices vegan bread, crusts removed
Instructions
- 1
Spread the cucumber slices in a single layer on a paper towel–lined cutting board or sheet pan. Sprinkle evenly with the kosher salt and let stand for 30 minutes, until the slices have released visible moisture. Pat thoroughly dry with additional paper towels.
- 2
In a mixing bowl, stir together the vegan cream cheese, dill, chives, lemon juice, and black pepper with a rubber spatula until smooth and evenly combined.
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