Rye Free Vegan Cucumber Sandwiches

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

1 english cucumber, very thinly sliced (about ⅛ inch)
½ tsp kosher salt
8 oz vegan cream cheese, softened
Tofutti Soft Milk Free Cream Cheese - 8 Oz Nature's Fynd Original Dairy-Free Cream Cheese, 8 oz Nurishh Plain Cream Cheese Style Spread Alternative, Vegan
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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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