Dainty cucumber tea sandwiches are a staple on Afternoon Tea menus. Usually, they are just butter/cream cheese with cucumber slices between bread. So simple but so good; there is something magical about the combination of fluffy white bread, creamy filling, and crisp, crunchy cucumber slices. Another easy one to veganize, these vegan cucumber sandwiches are made with Daiya Jalapeno Garlic Havarti Wedge. Want another tea sandwich recipe? Try these smoked pinwheels.
Vegan Cucumber Tea Sandwiches with Dill and Basil Herb Cream Cheese
Time to Make: 10 minutes or less
Makes 8 dainty triangle sandwiches
- 4 slices of white or brown bread
- About 2” of cucumber, sliced thinly
- For the herb cream cheese:
- about 2 tablespoons worth of vegan solid cheese (I used Daiya’s Havarti style wedge)
- 1 tablespoon of basil
- A few slices of onion
- 1 clove garlic, minced
- ½ teaspoon of fresh dill
- 1 teaspoon lemon juice
- Pinch of salt
- Pepper to taste
Combine all the ingredients for the herb cream cheese and puree using an immersion blender, food processor or the like.
Spread each piece of bread with the herb cream cheese. Top two of the bread slices with cucumber, sandwich with the other slices. Cut diagonally, corner to corner to make them into pretty triangles. Enjoy your cucumber tea sandwiches!