Cucumber Tea Sandwiches with Dairy-Free Veggie Cream Cheese Spread
 
Prep time
Cook time
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The spread contains just a little creamy cheese alternative to round out the flavor and creamy consistency. But the vegetables and cashews are the flavorful base.
Author:
Recipe type: Entree
Cuisine: British
Serves: 4 servings (2/3 cup veggie "cream cheese" spread)
Ingredients
Dairy-Free Veggie Cream Cheese Spread
  • ¼ cup raw cashews
  • ½ small carrot, peeled and chopped
  • ¼ cup small cauliflower florets
  • 2 green onions, thinly sliced
  • 1 radish, chopped
  • 2 tablespoons dairy-free cream cheese alternative
  • ½ teaspoon kosher salt
Cucumber Tea Sandwiches
  • 8 slices 100% whole wheat bread or gluten-free bread
  • ⅙ English cucumber, halved lengthwise and thinly sliced
Instructions
Dairy-Free Veggie Cream Cheese Spread
  1. Place the cashews in a small bowl, and cover with hot water, about an inch above the cashews. Let the cashews soak for 30 minutes, and then drain.
  2. Put the cashews, carrot, cauliflower, green onion, radish, cream cheese alternative, and salt in your food processor and pulse until the mixture is mostly smooth or completely smooth, as desired.
Cucumber Tea Sandwiches
  1. If desired, cut 16 shapes out of the bread using a roughly 4-inch cookie cutter (use a glass slipper cookie cutter or high heel cookie cutter for the look pictured).
  2. Spread the dairy-free veggie cream cheese mixture on half of the bread pieces. Top with cucumber and the remaining 8 bread pieces.
Notes
Spice Things Up! If serving to adults, you can add a dash of ground cayenne or ¼ cup chopped jalapeño peppers to the food processor.
Nutrition Information
Serving size: 2 sandwiches Calories: 156 Fat: 6g Saturated fat: 1g Carbohydrates: 22g Sugar: 4g Sodium: 421mg Fiber: 3g Protein: 6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cucumber-tea-sandwiches