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
To Make Vegan Cream Cheese:
Add all ingredients into a blender and blend until sauce becomes creamy. *Note: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met. Set aside.
To Make Cucumber Tea Sandwiches:
In the bowl with the vegan cream cheese, stir in the Garden Dill Mix, Lake Shore Drive Seasoning, and Spanish Paprika until combined.
To assemble the sandwiches:
Begin by cutting each slice of bread into triangles or rectangles, dividing them into two groups: one for the bottom half of the sandwich and the other for the top half. Then lightly butter one group of slices with vegan cream cheese and top with 1-2 slices of cucumbers. Repeat until all slices are topped. Place the other group of sliced bread atop the prepped slices with vegan cream cheese and cucumber and gently press down.
Serve and enjoy!