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    Afternoon Tea

    Cucumber Sandwiches

    bottom
    dairy-free
    oil-free
    savory
    vegan
    vegetarian
    ​

    20 servings

    porciones

    15 minutes

    tiempo activo

    15 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    1/2 English cucumber, (hothouse)

    8 ounces vegan cream cheese, (softened)

    1/4 cup vegan mayonnaise

    1/2 teaspoon garlic powder

    1/4 teaspoon salt

    1/2 tablespoon fresh dill, (+ more for sprinkling)

    1 tablespoon fresh chives, (+ more for sprinkling)

    1 tablespoon lemon juice

    1/4 teaspoon pepper, (freshly cracked)

    10 bread slices

    Instrucciones

    Soften the cream cheese by removing it from the refrigerator. Peel the cucumber in stripes or all the way. Cut the cucumber into 1/4 inch thick slices and discard the ends.

    Dry

    Pat the slices dry with a kitchen towel. Leave them wrapped in the towel while preparing the other ingredients so that excess moisture is absorbed.

    Stir

    Pull the dill off the stems and chop it. Then, thinly slice the chives. Stir the cream cheese, mayo, garlic powder, salt, dill, chives, and lemon juice together in a bowl.

    Spread

    Stack the bread and cut the crusts off. You can also skip this step if you want to leave the crusts on. Spread 1 tablespoon of the cream cheese mixture onto each slice. Try to get the spread all the way to the edges.

    Layer

    Add a thin layer of cucumbers onto half of the slices. You can use 4 to 8 slices depending on how thick you want the cucumber layer of the sandwiches. Sprinkle freshly cracked pepper and a few pinches of chives and dill on top of the cucumbers.

    Cut

    Close the sandwiches, press them down a bit, and then cut them into quarters with a sharp knife. You can cut them into squares or triangles.

    Nutrición

    Tamaño de la Porción

    1 tea sandwich

    Calorías

    73 kcal

    Grasa Total

    3.6 g

    Grasa Saturada

    0.1 g

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    -

    Sodio

    -

    Carbohidratos Totales

    8 g

    Fibra Dietética

    1.1 g

    Azúcares Totales

    1.2 g

    Proteína

    2.8 g

    20 servings

    porciones

    15 minutes

    tiempo activo

    15 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    1/2 English cucumber, (hothouse)

    8 ounces vegan cream cheese, (softened)

    1/4 cup vegan mayonnaise

    1/2 teaspoon garlic powder

    1/4 teaspoon salt

    1/2 tablespoon fresh dill, (+ more for sprinkling)

    1 tablespoon fresh chives, (+ more for sprinkling)

    1 tablespoon lemon juice

    1/4 teaspoon pepper, (freshly cracked)

    10 bread slices

    Instrucciones

    1

    Soften the cream cheese by removing it from the refrigerator. Peel the cucumber in stripes or all the way. Cut the cucumber into 1/4 inch thick slices and discard the ends.

    2

    Dry

    3

    Pat the slices dry with a kitchen towel. Leave them wrapped in the towel while preparing the other ingredients so that excess moisture is absorbed.

    4

    Stir

    5

    Pull the dill off the stems and chop it. Then, thinly slice the chives. Stir the cream cheese, mayo, garlic powder, salt, dill, chives, and lemon juice together in a bowl.

    6

    Spread

    7

    Stack the bread and cut the crusts off. You can also skip this step if you want to leave the crusts on. Spread 1 tablespoon of the cream cheese mixture onto each slice. Try to get the spread all the way to the edges.

    8

    Layer

    9

    Add a thin layer of cucumbers onto half of the slices. You can use 4 to 8 slices depending on how thick you want the cucumber layer of the sandwiches. Sprinkle freshly cracked pepper and a few pinches of chives and dill on top of the cucumbers.

    10

    Cut

    11

    Close the sandwiches, press them down a bit, and then cut them into quarters with a sharp knife. You can cut them into squares or triangles.