Vegan Cucumber Sandwiches with Creamy Dill Spread
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.
Servings 4 regular sandwiches, or 16 mini sandwiches
Calories 270kcal
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