Vegan Cucumber Tea Sandwiches

Name: Vegan Cucumber Tea Sandwiches
Prep time: 15 min
Total time: 15 min
Ingredients: 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

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By

Martha Stewart

Updated on February 20, 2018

cucumber tea sandwich — Photo: Bryan Gardner

Prep Time:

15 mins

Total Time:

15 mins

Yield:

24

Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches.

Ingredients

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

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

Ingredients

Directions

Cook's Notes

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