These delicious vegan cucumber sandwiches are made with crisp cucumbers, thick slices of your favorite sandwich bread, and a yummy spread for the perfect finger food! They’re an easy appetizer great for tea parties, Mother’s Day brunch, baby showers, or bridal showers.

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A stack of vegan cucumber sandwiches made with thick whole wheat bread and a creamy hummus spread.

Finger sandwiches have long been a British staple, often served at tea time and special gatherings and events.

This vegan version offers a modern twist on the classic, featuring fresh cucumber slices, herbed hummus spread, and fluffy whole-grain bread.

Usually, my go-to sandwich is my BBQ seitan sandwich, but when I’m craving something light I like to make these vegan cucumber tea sandwiches. They’re delicious served next to some Early gray tea, fresh fruits, and a simple green salad like my summer blackberry salad.

Why You’ll Love It

  • Light and refreshing. These vegan tea sandwiches are ideal for warm days or as a palate cleanser between heavier dishes. They’re a crisp, cool, and satisfying bite without being too filling.
  • Ready in 10 minutes. If you need a last-minute appetizer, these sandwiches are perfect for the job. Not only do they come together in minutes, but they’re also made with minimal ingredients.
  • Great for entertaining and any special occasion. These sandwiches are a real crowd-pleaser and can easily be customized with your favorite spread and veggies.
  • Healthier than traditional tea sandwiches. This recipe uses hummus as the spread, which is high in protein in fiber, and low in fat compared to mayo and cream cheese. They’re also made with whole-grain bread instead of regular white bread.

Ingredients Needed and Substitutions

Gathered ingredients for these vegan cucumber sandwiches, measured out in individual bowls.
  • English cucumbers. I like an English cucumber because they tend to have fewer seeds and thinner skin, meaning less moisture. Persian cucumbers can also work.
  • Bread. Classic cucumber sandwiches are made with soft white bread, however, I like to use whole-wheat bread for added fiber and satiety. You can also use sourdough bread for those gut-healthy benefits, or use my vegan soda bread for a fun twist.
  • Hummus or vegan cream cheese. I like to use hummus as it’s higher in protein and fiber, but if you want to make the sandwiches closer to the traditional way, use your favorite vegan cream cheese mixed with a squeeze of lemon juice. You can make your own hummus in a food processor, but to make this recipe quicker I use my favorite store-bought brand.
  • Dill. Fresh dill is best, but if you don’t have it on hand, use half of the amount of dried dill. Other fresh herbs such as parsley, basil, or oregano can also work.
  • Green onion. I love that it brings a bright onion flavor while still keeping the sandwich fresh. Chives can also work.
  • Spices. You’ll need garlic powder, salt, and black pepper. You can add fresh garlic if you want more sharp, pungent flavor.

For exact measurements and details, check out the recipe card at the bottom of this post.

Variations

How To Make Vegan Cucumber Sandwiches

Creamy hummus added to a bowl with the seasonings added on top.

Step 1: In a small bowl, add the hummus or vegan cream cheese with the dill, spices, and green onion or chives. If you’re using cream cheese, let it come to room temperature first.

A spoon stirring the seasonings into the creamy hummus in a bowl.

Step 2: Mix until well combined, adding more salt or black pepper if needed, to taste.

Hands using a butter knife to spread the herbed hummus onto a slice of bread.

Step 3: Then, spread a generous amount of the hummus mixture onto one side of two slices of bread.

Sliced cucumber layered onto the herbed hummus bread slices.

Step 4: Layer thin slices of cucumber on top of one of the pieces of bread. Close the sandwich hummus side down.

Vegan cucumber sandwiches on a cutting board next to more cucumber and bread slices.

Step 5: Finally, if desired, slice the crust off, then cut the sandwiches into smaller ones. Serve!

Expert Tips

  • Use English cucumbers. They have a thin skin and fewer seeds, which makes them perfect for these vegan cucumber sandwiches. If using regular cucumbers, peel them and remove the seeds to avoid excess moisture.
  • Use a very sharp knife. This will help you get a clean cut without squishing the bread.
  • No waste. If you have any leftover crusts from the bread, turn them into croutons by tossing them with some olive oil and your favorite spices and baking them until golden and crispy.
  • To make them gluten-free, make sure to use gluten-free certified bread. Remember to check the ingredient list as not all gluten-free breads are vegan, some contain eggs and honey.
A hand lifting a vegan cucumber sandwich from a stack of sandwiches.

Recipe FAQ’s

Can you make these vegan cucumber sandwiches ahead of time?

No, these sandwiches are best served fresh, right after assembling. They tend to get soggy after a while, as the cucumber releases moisture into the bread. I recommend preparing them a maximum of 3-4 hours ahead of time.

How do I prevent cucumber sandwiches from getting soggy?

Spread a generous amount of the spread onto the bread, as this will create a layer between the cucumbers and the bread. You can also add lettuce leaves, which will act as a further barrier to keep the bread from becoming soggy.

Do these vegan cucumber sandwiches freeze well?

No, these sandwiches are not freezer-friendly as the bread can become soggy after thawing.

Vegan cucumber tea sandwiches sliced into quarters with the crust removed.

Serving Suggestions

Serve these sandwiches at a tea party alongside your favorite tea, vegan no-bake cheesecake, vegan blueberry scones, and Just Egg quiche.

They’re delicious served for lunch with roasted cherry tomato soup, air fryer frozen sweet potato fries, and a fresh salad like this kale crunch salad.

They can also be part of an appetizer platter alongside other finger food like charcuterie crackers, vegan cranberry cheese ball, and carrot bacon-wrapped apple bites.

Storage

You can make the hummus/cream cheese spread up to 4 days in advance. The sandwiches are best served 3-4 hours after making, as the bread becomes soggy after that.

If you have any leftover sandwiches, store them in an airtight container in the fridge.

If you tried these vegan cucumber sandwiches​, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

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A stack of vegan cucumber sandwiches.

Vegan Cucumber Sandwiches with Creamy Dill Spread

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Author: Rachel
These delicious vegan cucumber sandwiches are made with crisp cucumbers, thick slices of your favorite sandwich bread, and a yummy spread for the perfect finger food! They're an easy appetizer great for tea parties, Mother's Day brunch, baby showers, or bridal showers.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 regular sandwiches, or 16 mini sandwiches

Ingredients  

  • 8 slices of whole grain bread crust removed if desired
  • ½ large English cucumber thinly sliced
  • 1 cup hummus (or vegan cream cheese + 1 tablespoon lemon juice)
  • 4 tablespoons fresh dill finely chopped, or 1 tablespoon dried
  • 3-4 tablespoons green onions or chives, thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions 

  • In a small bowl, mix the hummus (or vegan cream cheese and lemon juice if using) with the chopped dill, chopped chives, lemon juice, salt, and pepper. Stir until well combined.
  • Spread a generous layer of the hummus mixture onto one side of each slice of bread.
  • Evenly distribute the cucumber slices over the hummus layer on half of the bread slices.
  • Top the cucumber with the remaining slices of bread, hummus side down, to complete the sandwiches.
  • Cut the sandwiches into 4 mini sandwiches either diagonally or into quarters for easy serving. Optionally, slice of the crusts if desired.

Notes

Tip: For added flavor, you can sprinkle a bit of freshly cracked black pepper on the cucumber slices before assembling the sandwiches.
If you prefer a heartier sandwich, you can add thinly sliced avocado or tomato along with the cucumber.
These sandwiches are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days if needed.

Nutrition

Calories: 270kcal | Carbohydrates: 41g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 530mg | Potassium: 375mg | Fiber: 10g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg
Course: Main Course, Snack
Cuisine: American
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