Nothing says summer like a tray of crisp, refreshing Vegan Cucumber Sandwiches. Lightly elegant and effortlessly cool, these little sandwiches are perfect for warm-weather gatherings—from sunny picnics and pool parties to garden brunches and car travel food. They're ready in about 10 minutes.
This plant-based twist on a classic finger food features a creamy, herby spread layered with fresh cucumbers for the ultimate bite-sized finger food.
Whether you’re planning a tea party, need a quick and charming vegan snack or vegan appetizer, or are packing a lunch box for kids or adults, this recipe brings the perfect balance of simple and special.
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Why You'll Love This Recipe
- Perfect for light lunches, brunches, or spring teas.
- 100% plant-based and no one will know!
- A beautiful addition to Mother’s Day gatherings
- Cool, crisp, and refreshing for summer parties, picnics, showers, or poolside snacks
- Just like my Mini Hummus and Veggie Pinwheels, this travels well for lunchboxes, car trips, or on-the-go meals
- Elegant, easy, minimal, and totally customizable
Ingredients
Cream Cheese: Vegan cream cheese is just as creamy and tangy as the traditional counterpart. I've tried many brands and they are all delicious to me. Store-bought brands like Kite Hill, Miyoko’s, Open Nature, Tofutti, and Violife offer variety and price points to pick from. (Some of these are Amazon links and are only for reference - you can probably find them cheaper at your local major grocery store)
Cucumber: I use an English cucumber since they have thin, tender skin, fewer seeds, and a milder flavor. There is no need to peel them.
Add-ins: I sometimes add thinly sliced radishes to the sandwich along with some microgreens if I'm serving them for lunch.
See the recipe card for quantities and a full list of ingredients.
Variations
- Add ½ teaspoon garlic powder and/or onion powder for a bit of flavor variation.
- Add fresh mint or even a little grated fresh garlic to the vegan cream cheese for a punch of flavor.
- Add sprouted broccoli, thinly sliced radishes, or any microgreens to the sandwich.
- Top with edible flowers, microgreens, or dill fronds for that perfect party-ready presentation.
- Cut into shapes for fun kid-friendly sandwiches.
How To Make Vegan Cucumber Sandwiches
Here is the process in pictures. See the recipe card for details.
Step 1: Combine cream cheese, dill, chives, lemon juice, salt, and black pepper.
Step 2: Mix well. As you mix, the cream cheese will soften.
Step 3: Assemble the sandwiches. Start with the cream cheese on both sides of the bread then layer the cucumbers.
Step 4: Close the sandwiches and cut the edges if desired.
Top Tips
- Use English or Persian cucumbers. They’re seedless, crisp, and less watery, which helps prevent soggy sandwiches. If you use other cucumbers, you may consider salting them first — just slice, sprinkle with a little salt, and let them sit for 10–15 minutes to draw out excess moisture, then pat dry before using.
- Choose soft, fresh, high-quality sandwich bread – White, wheat, or rye works great, just make sure it’s pillowy and easy to bite into.
- Trim the crusts for a classic look – Especially for tea parties, brunches, or showers, crustless sandwiches look dainty and elegant.
- Use a mandoline for the thinnest cucumbers. Thin slices taste better in cucumber sandwiches because they blend seamlessly with the cream cheese and bread. Thick slices can overpower the flavor and texture, and honestly, no one wants to wrestle a thick cucumber slice mid-bite. If you're looking for the best mandoline, check out my all-time favorite here.
Serving Suggestions
- Serve alongside scones, a fruit bowl, and a pot of herbal tea or Blueberry Lavender Lemonade for a charming vegan party spread.
- Mother’s Day brunch: Pair with Egg and Soy Free Vegan Quiche, and Vegan Spanish Omelet (Spanish Tortilla) for a light and lovely celebration.
- Wrap a few in parchment paper for a refreshing, no-heat lunch box option. For more lunchbox ideas, visit 20+ Vegan Lunch Box Ideas and Vegan School Lunch Ideas for Kids.
Recipe FAQS
Yes, but for best results, assemble them shortly before serving. If making ahead, prep the spread and slice cucumbers separately (in a closed container to prevent dehydration) and store them in the fridge. Assemble just before guests arrive to avoid soggy bread or in the morning for a lunch box.
Soft white sandwich bread is traditional, but you can also use whole grain, rye, or gluten-free bread. Just make sure it’s not too crusty.
If using English or Persian cucumbers, you should not experience sogginess. If you're not using English or Persian cucumbers, lightly salt the cucumber slices and let them sit on a paper towel for 10–15 minutes. This draws out excess moisture. Pat dry before layering onto the bread.
Got a minute? I'd love for you to comment and rate Vegan Cucumber Sandwiches. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Cucumber Sandwiches
Equipment
Ingredients
- ½ English cucumber thinly sliced
- 8 slices soft white sandwich bread
- 8 ounces vegan cream cheese plain
- 1-2 tablespoons fresh dill chopped and to taste
- 1-2 tablespoons chives chopped and to taste
- 1-2 tablespoons lemon juice
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- Optional add-ins: microgreens or thinly sliced radishes
Instructions
- Prep the cucumbers: Thinly slice the cucumber. A mandoline works great if you want ultra-delicate slices that give the sandwich a cleaner, easier bite.
- Make the spread: In a small bowl, mix the vegan cream cheese with lemon juice, chopped herbs, salt, pepper. Taste and adjust seasoning.
- Assemble the sandwiches: Spread a thin layer of the cream cheese mixture onto each slice of bread. Layer cucumber slices evenly on half the slices, then top with the remaining bread.
- Trim & slice: Trim the crusts (optional, but cute), then cut sandwiches into halves or quarters—rectangles, triangles, or little finger sandwich squares.
- Serve or chill: Serve immediately, or cover and chill in the fridge for 30 minutes to help the flavors meld. They’re best enjoyed the same day.
Regi Pearce says
I could eat a whole tray of these on a sunny porch with a cold drink and zero regrets. Perfect for tea parties or just pretending you’re classy while eating them over the sink like I did. Ha