2 oz vegan cream cheese, softened to room temperature
2 tablespoons plain non-dairy yogurt
2 teaspoons chopped fresh dill
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
4 slices soft wheat bread
½ a fresh cucumber, thinly sliced
Instructions:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
In a small mixing bowl, combine the vegan cream cheese, non-dairy yogurt, chopped fresh dill, lemon juice, salt, and black pepper. Stir until well mixed.
Use a silicone spatula or butter knife to divide the cream cheese mixture into four equal sections.
Spread a section of the cream cheese mixture across one side of each slice of bread, ensuring all four slices are evenly covered.
Lay cucumber slices over the cream cheese-covered surface of two of the bread slices.
Cover the cucumber layer with the remaining two bread slices, ensuring the cucumber is sandwiched between cream cheese on both sides.
Cut the sandwiches into quarters or rectangular “fingers” and serve.
Notes:
Each sandwich contains 8 W-W Points.
Nutrition Information per sandwich: 240 calories, 32 g carbs, 8 g sugars, 9 g fat, 4 g saturated fat, 10 g protein, 3 g fiber, 399 mg sodium.
Enjoy these homemade vegan cucumber sandwiches as a fresh and tasty lunch option that comes together in minutes!
