Food & Cooking Recipes Lunch Recipes Sandwich Recipes Vegan Cucumber Tea Sandwiches Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 20, 2018 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 15 mins Total Time: 15 mins Yield: 24 Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches. Ingredients 1 (8-ounce) container vegan cream cheese, such as Kite Hill 2 tablespoons finely chopped fresh chives, plus more for serving 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh tarragon Kosher salt and freshly ground pepper 8 slices vegan white or pumpernickel sandwich bread, or a combination 2 mini cucumbers, thinly sliced into rounds Directions Stir together cream cheese and herbs. Season lightly with salt. Spread 1 tablespoon herbed cream cheese on each bread slice. Shingle cucumber rounds on top of four bread slices. Season with salt and pepper. Sandwich with remaining bread slices, cream cheese-side down. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers. Lightly dip one edge of each sandwich in chives; serve. Cook's Notes Our test kitchen is partial to Kite Hill's plain cream cheese-style spread, which is made with almond milk, for our vegan herbed cream cheese, but if you're nut-free, look for a soy alternative. Rate It PRINT