Dairy-Free Cucumber Tea Sandwiches
Light crustless cucumber tea sandwiches with homemade cashew cream cheese. Vegan, easy to make for tea parties and snacks.
With pinkies out and the crusts cut off, this light, crisp, and snacky recipe is perfect for your next posh tea hour.
Recipe courtesy of Shanika, founder of Orchids + Sweet Tea.
Yield: 12 - 14 sandwiches
- Make a creamy vegan spread by blending soaked cashews with lemon, oil, vinegar, salt, and water until smooth.
- Mix in dill, shallot herb, and smoked paprika, then layer thin cucumber slices between crustless bread.
- Serve right away for best texture; store the cashew cream cheese chilled for up to 4–5 days.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Do I have to soak the cashews overnight?
Soaking makes the cashews blend into a very smooth cream. If you are short on time, pour boiling water over the cashews and soak for 30–60 minutes, or simmer them 5–10 minutes until soft. You can also use a high-speed blender and a bit more liquid, or swap in store-bought vegan cream cheese.
How long will the vegan cream cheese keep?
Stored in an airtight container in the fridge, the cashew cream cheese will keep 4–5 days. You can freeze it up to 2 months, but thawed texture may be a bit grainy. Whisk or blend after thawing to smooth it again.
How can I stop the sandwiches from getting soggy?
Pat cucumber slices dry with paper towels and remove seeds if they are very watery. Spread cream cheese on both slices so the filling forms a moisture barrier, and assemble just before serving when possible. Using slightly thicker or sturdier bread also helps.
Can I make these gluten-free or nut-free?
Yes. For gluten-free use gluten-free sandwich bread or crackers. For nut-free, swap the cashew cream cheese for blended silken tofu, sunflower seed cream cheese, or a store-bought nut-free vegan spread.
How do I get an ultra-smooth cashew cream cheese?
Use a high-speed blender, soak the cashews until very soft, and add liquid slowly until you reach the right texture. Adding a tablespoon of neutral oil helps richness. For extra smoothness, push the blend through a fine mesh or nut milk bag.
How many sandwiches does this recipe make?
Using 6–8 slices of bread as listed, you will get about 3–4 full sandwiches. If you cut them into tea-size triangles, that yields roughly 6–8 finger sandwiches depending on how you slice each piece.
What can I use instead of the listed seasonings?
If you do not have the exact mixes, use a teaspoon each of dried dill and minced shallot or onion powder plus a pinch of smoked paprika. Fresh herbs like dill or chives also work well and brighten the flavor.
Best way to slice cucumbers thinly?
Use a mandoline for consistent thin slices or a very sharp knife and steady hand. Chill the cucumber first to make slicing easier. If you want less moisture, scoop out the seeds with a spoon before slicing.
Do I have to soak the cashews overnight?
Soaking makes the cashews blend into a very smooth cream. If you are short on time, pour boiling water over the cashews and soak for 30–60 minutes, or simmer them 5–10 minutes until soft. You can also use a high-speed blender and a bit more liquid, or swap in store-bought vegan cream cheese.
How long will the vegan cream cheese keep?
Stored in an airtight container in the fridge, the cashew cream cheese will keep 4–5 days. You can freeze it up to 2 months, but thawed texture may be a bit grainy. Whisk or blend after thawing to smooth it again.
How can I stop the sandwiches from getting soggy?
Pat cucumber slices dry with paper towels and remove seeds if they are very watery. Spread cream cheese on both slices so the filling forms a moisture barrier, and assemble just before serving when possible. Using slightly thicker or sturdier bread also helps.
Can I make these gluten-free or nut-free?
Yes. For gluten-free use gluten-free sandwich bread or crackers. For nut-free, swap the cashew cream cheese for blended silken tofu, sunflower seed cream cheese, or a store-bought nut-free vegan spread.
How do I get an ultra-smooth cashew cream cheese?
Use a high-speed blender, soak the cashews until very soft, and add liquid slowly until you reach the right texture. Adding a tablespoon of neutral oil helps richness. For extra smoothness, push the blend through a fine mesh or nut milk bag.
How many sandwiches does this recipe make?
Using 6–8 slices of bread as listed, you will get about 3–4 full sandwiches. If you cut them into tea-size triangles, that yields roughly 6–8 finger sandwiches depending on how you slice each piece.
What can I use instead of the listed seasonings?
If you do not have the exact mixes, use a teaspoon each of dried dill and minced shallot or onion powder plus a pinch of smoked paprika. Fresh herbs like dill or chives also work well and brighten the flavor.
Best way to slice cucumbers thinly?
Use a mandoline for consistent thin slices or a very sharp knife and steady hand. Chill the cucumber first to make slicing easier. If you want less moisture, scoop out the seeds with a spoon before slicing.
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