Vegan Cucumber Tea Sandwiches with Dill Cream Cheese Recipe

Introduction

These vegan cucumber tea sandwiches with dill cream cheese are a light and refreshing treat perfect for afternoon tea or a simple snack. The creamy, tangy spread pairs beautifully with crisp cucumber slices and fresh herbs, making them an elegant yet easy-to-make option for any occasion.

Ingredients

• 6 slices bread of your choice
• ½ English cucumber (peeled or not, then sliced)
• 1 cup vegan cream cheese
• 2 tbsp fresh chives (finely chopped)
• 1-2 tbsp fresh dill (finely chopped)
• 1 tbsp lemon juice
• Salt and ground black pepper (to taste)

Instructions

1. Step 1: If using store-bought vegan cream cheese, take it out of the fridge to soften slightly. Alternatively, prepare your vegan cream cheese from scratch.
2. Step 2: Peel the cucumber if desired and slice it thinly. Place the slices on a clean towel, cover with another towel, and gently press to absorb excess moisture. Set aside.
3. Step 3: Finely chop the fresh dill and chives, then pat them dry to remove any extra moisture.
4. Step 4: In a medium bowl, mix the vegan cream cheese with lemon juice, chopped chives, dill, salt, and pepper to taste until well combined.
5. Step 5: Spread the dill cream cheese evenly on two slices of bread. Arrange one or two layers of cucumber slices on one bread slice, sprinkle with a little extra salt and pepper, then top with the second bread slice to form a sandwich.
6. Step 6: Optional: remove the crusts from the sandwiches. Cut into squares or triangles and serve immediately. Enjoy!

Tips & Variations

• For extra flavor, add a pinch of garlic powder or a squeeze of fresh lemon zest to the cream cheese mixture.
• Use a mandoline slicer to get uniformly thin cucumber slices for a more delicate texture.
• Try different fresh herbs such as mint or tarragon to vary the flavor profile.
• Use gluten-free or whole-grain bread to suit dietary preferences.

Storage

Store the assembled sandwiches in an airtight container in the refrigerator for up to 24 hours. To prevent sogginess, wrap them in parchment paper and keep the cucumber slices as thin and dry as possible. These sandwiches are best enjoyed fresh but can be gently reheated at room temperature for 10–15 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sandwiches ahead of time?

Yes, you can prepare the cream cheese mixture and slice the cucumbers ahead of time, but it’s best to assemble the sandwiches shortly before serving to keep the bread from becoming soggy.

What type of bread works best for cucumber tea sandwiches?

Soft, mild-flavored bread like white sandwich bread or a light whole wheat works well. Avoid very dense or crusty breads for a traditional delicate texture.

Vegan Cucumber Tea Sandwiches with Dill Cream Cheese Recipe

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★★★★★

4.9 from 148 reviews

• Author: Julian
• Total Time: 10 minutes
• Yield: 3 servings 1x
• Diet: Vegan

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Description

These Vegan Cucumber Tea Sandwiches with Dill Cream Cheese are a light and refreshing snack perfect for tea parties, brunches, or a healthy afternoon treat. Made with soft vegan cream cheese blended with fresh dill, chives, and a hint of lemon juice, layered with thinly sliced cucumbers on your choice of bread, these sandwiches offer a delightful combination of creamy, tangy, and fresh flavors in every bite.

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Ingredients

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Sandwich Ingredients

• 6 slices bread of your choice
• ½ English cucumber (peeled or unpeeled, then thinly sliced)

Dill Cream Cheese Spread

• 1 cup vegan cream cheese
• 2 tbsp fresh chives, finely chopped
• 1–2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• Salt, to taste
• Ground black pepper, to taste

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Instructions

1. Prepare Cream Cheese: Make the vegan cream cheese from scratch or remove store-bought vegan cream cheese from the fridge to soften slightly for easier mixing.
2. Slice and Dry Cucumber: Peel (if desired) and thinly slice the cucumber. Place slices on a clean towel, cover with another towel, and gently press to pat dry and remove excess moisture. Set aside.
3. Chop Herbs: Clean and finely chop the fresh dill and chives, ensuring they are dry to prevent sogginess in the sandwich.
4. Mix Cream Cheese Spread: In a medium bowl, combine the softened vegan cream cheese with lemon juice, chopped chives, dill, salt, and black pepper. Mix thoroughly until well combined.
5. Assemble Sandwiches: Spread the dill cream cheese mixture evenly on two slices of bread. Layer one or two layers of the prepared cucumber slices on one of the cream cheese-covered slices. Sprinkle a little extra salt and pepper over the cucumber layers, then top with the second slice of bread to form the sandwich.
6. Finish and Serve: Optionally, remove the crusts from the sandwiches, then slice them into squares or triangles. Serve immediately and enjoy these fresh, creamy tea sandwiches.

Notes

• Patting the cucumber slices dry helps prevent soggy sandwiches.
• Feel free to use gluten-free or whole-grain bread according to your dietary preferences.
• These sandwiches are best enjoyed fresh but can be stored covered in the refrigerator for up to 4 hours.
• Add a pinch of garlic powder or a dash of cayenne pepper to the cream cheese spread for added flavor.
• Removing crusts and cutting into small shapes makes these sandwiches perfect for parties and gatherings.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: Western

Keywords: vegan cucumber sandwiches, tea sandwiches, dill cream cheese, vegan snack, no-cook sandwich, cucumber recipes, vegan appetizers