Dairy-Free Classic Cucumber Sandwich
Elevate your tea-time experience with the Dairy-Free Classic Cucumber Sandwich, a refreshing twist on a timeless favorite. Crafted with light, crisp cucumber slices and a creamy, herb-infused dairy-free spread featuring fresh dill, chives, and a hint of zesty lemon, these sandwiches are a perfect balance of taste and texture. Served on soft white bread—lightly brushed with olive oil for added richness—this recipe is completely free of dairy, making it an excellent choice for vegans or those with lactose sensitivities. With just 20 minutes of prep time and customizable serving options, these elegant finger sandwiches are ideal for everything from casual gatherings to sophisticated afternoon tea parties. Enjoy a delicious, health-conscious treat that’s packed with flavor and charm!
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Recipe Information
Ingredients
- 1 large cucumber
- 200 grams dairy-free cream cheese
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives
- 1 small lemon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices white sandwich bread
- 1 teaspoon olive oil
Instructions
Peel the cucumber and slice it thinly into rounds. Place the slices on a paper towel to absorb excess moisture and sprinkle lightly with salt. Let them sit for 10 minutes to draw out water.
In a small bowl, combine the dairy-free cream cheese, finely chopped dill, and chives. Zest the lemon over the mixture, then cut the lemon in half and squeeze its juice into the bowl, ensuring no seeds fall in. Mix well until smooth and creamy. Season with salt and black pepper to taste.
Lightly brush each slice of bread with olive oil. If desired, you can lightly toast them in a pan for a bit of texture.
Spread an even layer of the herbed cream cheese mixture onto one side of each bread slice.
Arrange the cucumber slices over half of the bread slices, ensuring they overlap slightly and cover the entire surface.
Top the cucumber-covered bread slices with the remaining bread slices, cream cheese side down, to form a sandwich.
Using a sharp knife, carefully trim the crusts from each sandwich for a neat, clean edge. Then, cut each sandwich into quarters, either rectangles or triangles, as preferred.
Arrange the sandwiches on a platter and serve immediately, or cover with a damp cloth and refrigerate for up to an hour before serving.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 23.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
