• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wellness Via Nutrition, LLC
  • About Me
  • Services
  • Recipes
  • Becoming a Client
menu icon
go to homepage
  • About Me
  • Services
  • Recipes
  • Becoming a Client
  • search icon
    Homepage link
    • About Me
    • Services
    • Recipes
    • Becoming a Client
  • ×

    Vegan Cucumber Sandwiches with Scallions - Gluten Free

    Published: ”Feb · Modified: ”Feb by Sarah Farid-Chaudhry · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Creamy and filled with herbs and spices, these will be your favorite vegan cucumber sandwiches you've ever made. Enjoyed by everyone as an after school snack, an appetizer or with tea.

    Vegan Cucumber Sandwich cut into 4 equal pieces laid out on a plate with some cucumbers. Cup of black tea on top of a saucer in the background.

    Tea sandwiches originated in the 1840s in England. Typically, they were eaten with a cup of tea around 4 in the afternoon to hold off hunger until the main meal.

    In this recipe, I use vegan cream cheese and gluten free bread. The option is yours if you want to leave the crust or cut it off.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and Variations
    • Storage
    • Top tip
    • Other Appetizer Ideas
    • Recipe

    Ingredients

    Here are the ingredients you'll need to make these sandwiches.

    • Vegan cream cheese - we prefer using Kite Hill Plain Cream Cheese, but their chive flavor is delicious too!
    • Gluten free bread - our favorite is Canyon Bakehouse 7-Grain.
    • Yogurt - we found that Kite Hill has one of the best non-dairy plain yogurts.
    • Scallions - gives the cucumber sandwich a little bit more flavor.
    • English Cucumber - contain less seeds and a thinner skin than a regular cucumber.
    • Pea Shoots - optional, provides added source of micronutrients typically missing from the average diet.
    • Spices - I used dried mint, dried dill, black pepper and garlic powder.

    See recipe card for quantities.

    Instructions

    Cucumber sandwiches are quick and easy to make. This recipe just takes 15-minutes to make.

    Remove the crusts from the slices of bread

    Add dried spices to the yogurt-cream cheese mixture

    Whip the spices, yogurt and cream cheese

    Add the spiced yogurt-cream cheese mixture to one slice of bread

    Team cream cheese on both sides

    Add cucumbers and pea shoots

    Closed vegan cucumber sandwich.

    Put both sides of the sandwich together

    Closed vegan cucumber sandwich cut in half.

    Cut the sandwich in half or in quarters, depending on preference.

    Hint: Use English cucumbers instead of regular cucumbers, they contain less seeds and will prevent your bread from getting soggy. Adding the yogurt-cream cheese mixture on both slices of bread also decreases the risk of sogginess.

    Substitutions and Variations

    • Scallions - instead of scallions, you can opt for chives
    • Bread - use your preference of bread; white, wheat, or whole grain
    • Yogurt - can be replaced with sour cream
    • Black Pepper - for a little extra kick, add cayenne pepper or crushed chili flakes.
    • Pea shoots - are optional! If you don't prefer them, opt out of using them.

    Storage

    These vegan cucumber sandwiches are best served fresh. The cream cheese mixture can be stored in the fridge for 2-3 days in a sealed container. These ingredients would not stand up well to freezing.

    Top tip

    In a rush? Use a flavored cream cheese, such as chive or garden veggie to cut down on time.

    Other Appetizer Ideas

    Looking for more appetizers? Check out The Best Hummus Plate.

    Recipe

    Vegan Cucumber Sandwiches

    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Course Appetizer, Snack
    Servings 2 tea sandwiches

    Ingredients
      

    • 4 slices bread of choice
    • 4 ounces vegan cream cheese
    • 4 ounces vegan plain yogurt
    • 2 tsp scallions, thinly sliced, greens only
    • 1 ounce pea shoots, fresh
    • ½ large English cucumber, ¼" slices
    • ½ tsp dried dill
    • ¼ tsp black pepper
    • ¼ tsp garlic powder
    • ¼ tsp dried mint
    « Gluten Free Buffalo Chicken Patties {Kid Approved}

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Cookies Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Wellness Via Nutrition, LLC