Vegan Cucumber Tea Sandwiches
Ingredients
Ingredients for the sandwiches:
- 1 cup vegan cream cheese (recipe below, or sub regular cream cheese)
- 3 tablespoons finely chopped parsley
- 3 tablespoons finely chopped chives
- 3 tablespoons chopped basil or fennel greens
- 1 teaspoon chopped garlic
- Sea salt, to taste
- ½ English cucumber, thinly sliced
- 8 slices soft sourdough bread, crusts removed
Ingredients for the vegan cream cheese:
- 1 (14-ounce) package firm, water-packed tofu
- ½ cup refined coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon nutritional yeast
- 1 teaspoon salt
Instructions
How to make the vegan cream cheese:
- Add all cream cheese ingredients to a high-speed blender.
- Blend until smooth and fluffy, scraping down the sides occasionally as needed.
How to assemble the sandwiches:
- Place the sliced cucumber in a bowl with a good pinch of salt, toss lightly, and let it rest for about 10 minutes while you prepare the cream cheese mixture.
- Stir the chopped herbs and garlic into the vegan cream cheese until fully combined.
- Spread the cream cheese mixture on both slices of bread for each sandwich.
- Remove the cucumbers from the bowl and pat them dry with a clean cloth.
- Layer the cucumber slices in overlapping rows on the bread, then cut each sandwich into triangles.
- Garnish with borage flowers (they taste like cucumber) and nasturtium leaves and flowers for the prettiest finishing touch.