Mold Detox Friendly Vegan Cucumber Sandwiches
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 12 slices vegan bread, crusts removed
Chef's tipGluten-free breads hold together best when warmed or toasted.
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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