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Vegan Cream Cheese Cucumber Mint Sandwiches

These vegan cucumber mint sandwiches are made with toast slathered in creamy cashew cream cheese and stuffed with cucumber slices, fresh mint and scallions.

Vegan Cream Cheese Cucumber Mint Sandwiches

Let’s talk about this vegetable garden. I think I’ve gotten in a bit over my head.

After an evening of thunderstorms earlier this week, I awoke to find that my enormous tomato plants collapsed on top of my itty-bitty pepper plants. I planted them right next to each other. Who knew they wouldn’t end up the same size? The seedlings were pretty darn close. Oh, and also, apparently tomato cages are not one size fits all. I’m just learning this.

The same thing pretty much happened with my zucchini and green beans. Zucchini dominates. Beans are squashed.

Then there’s the plant that seems to want to dominate everything. That would be cucumber. I swear, if I plant any cucumber next year, it is going on the other side of the yard, far, far away from everything else. Maybe down the street somewhere. I’ll have to scope things out. It climbs and grabs and draws all the other plants into submission. And by “it,” I mean they, because I planted two, which I recently discovered was totally unnecessary after harvesting eleven giganto cucumbers in one weekend. Eleven!

Vegan Cream Cheese Cucumber Mint Sandwiches

Initially, I tried making pickles, and, well, injured myself in multiple ways. Instead of going with refrigerator pickles, I thought I’d get fancy and try some canning. This would be my first attempt at canning, which resulted in me first burning myself after plunking a mason jar into my boiling water bath, and later cutting myself badly after attempting to retrieve the broken mason jar. My boyfriend keeps telling me it’s time to do a post on mindful cooking. He might be right.

So, am I the big, resentful cucumber hater now? No. It’s not their fault. Also, this sandwich helped get cucumbers back in my good graces.

I didn’t really expect these to be as good as they were, and I’m wondering if you’re reading and thinking the same thing. These were really freaking good! What started as an excuse to use up my cucumbers and a partial batch of cashew cream cheese, turned out to be one of my new favorites. We ate these two nights in a row. I’m even starting to think I might plant cucumbers again next year. Proof enough for you? Try them!

Vegan Cream Cheese Cucumber Mint Sandwiches

Vegan Cream Cheese Cucumber Mint Sandwiches
Prep time
Total time
These vegan cucumber mint sandwiches are made with toast slathered in creamy cashew cream cheese and stuffed with cucumber slices, fresh mint and scallions.
Recipe type: Entree
Serves: 1
  • 2 slices of sandwich bread, toasted
  • 2 tbsp. cashew cream cheese
  • 6 cucumber slices
  • dash salt
  • dash pepper
  • 1 scallion, chopped
  • 2 tbsp. fresh mint leaves
  1. Spread 1 tablespoon of cream cheese on each bread slice.
  2. Sprinkle with scallions.
  3. Arrange cucumber slices in a single layer over one bread slice. Sprinkle with salt and pepper.
  4. Arrange mint over top of cucumber slices.
  5. Place your other bread slice over mint/cucumber bread slice, cream cheese side down.

Vegan Cream Cheese Cucumber Mint Sandwiches

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  1. Well you can send some cucumbers my way if your overwhelmed. I am constantly trying to explain to my Mom that one a week is just not enough!

  2. I use tomato cages for cucumbers so they can climb up instead of spreading. Unlike your average squash, the cukes aren’t that heavy to prohibit hanging from a vine. And if you have the space in your fridge, refrigerator pickles are the best. They stay nice and crisp.

    1. Thanks Lisa! I’ll definitely try tomato cages next year. I did that for some of my other plants, but for whatever reason, I didn’t think the cucumbers would get that big. I’ve got a lot to learn 🙂
      I’m going to try some refrigerator pickles this weekend. I’ve still got plenty of cucumbers to experiment with.

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  4. I just made these and they are AMAZING. I usually hate cucumber, but I loved this so much that I had to make another one right after. I can’t wait to try your other recipes. 🙂

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