Vegan Cucumber Sandwiches
These little finger sandwiches are the kind of thing that disappears from a platter before anyone even sits down. Crisp, salted cucumber slices get layered onto a herby spread made from softened vegan cream cheese, fresh dill, chives, a squeeze of lemon, and cracked black pepper — all tucked between crustless bread for that classic, elegant bite. The salting step is the real secret here: drawing out excess moisture from the cucumber keeps the bread from going soggy and gives every bite a satisfying, clean crunch. Dairy-free entertaining used to mean compromising on the creamy, rich spread that makes this style of sandwich so irresistible, but vegan cream cheese does the job beautifully when seasoned right. The whole recipe comes together with minimal effort and serves four, making it ideal for afternoon gatherings, showers, or just a light lunch that feels a little fancy. Cut into rectangles or triangles and arranged on a plate, they look like you spent way more time than you actually did.
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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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