Homemade Vegan Cucumber Sandwiches (Page 2 ) | July 30, 2024
Annonce:
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Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 sandwiches
Calories: 240 kcal per sandwich
Ingredients:
- 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:
- 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!
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