Vegan Cucumber Tea Sandwiches

Gallery Vegan Cucumber Tea Sandwiches Credit: Bryan Gardner Recipe Summary test prep: 15 mins total: 15 mins Yield: Makes 24 Advertisement Ingredients Ingredient Checklist 1 (8-ounce) container vegan cream cheese, such as Kite Hill 2 tablespoons finely chopped fresh chives, plus more for serving 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped…

Gallery

Vegan Cucumber Tea Sandwiches

Credit:
Bryan Gardner

Recipe Summary test

prep:

15 mins

total:

15 mins

Yield:

Makes 24

Ingredients

Ingredient Checklist

1 (8-ounce) container vegan cream cheese, such as Kite Hill
2 tablespoons finely chopped fresh chives, plus more for serving
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground pepper
8 slices vegan white or pumpernickel sandwich bread, or a combination
2 mini cucumbers, thinly sliced into rounds

Directions

Instructions Checklist

Step 1

Stir together cream cheese and herbs. Season lightly with salt.
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Step 2

Spread 1 tablespoon herbed cream cheese on each bread slice. Shingle cucumber rounds on top of four bread slices. Season with salt and pepper. Sandwich with remaining bread slices, cream cheese-side down.
Step 3

Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers. Lightly dip one edge of each sandwich in chives; serve.

Cook’s Notes

Our test kitchen is partial to Kite Hill’s plain cream cheese-style spread, which is made with almond milk, for our vegan herbed cream cheese, but if you’re nut-free, look for a soy alternative.

Vegan Cucumber Tea Sandwiches

Gallery

Recipe Summary test

Ingredients

Directions

Cook’s Notes

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