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I’ll be honest, until recently, I’d had no reason to enjoy a cucumber sandwich. It’s just not a snack I think of on the regular–and since I don’t eat a ton of cheese (being lactose intolerant, me), I tend to just “taste” food with cheese rather than enjoy a few bites and make a meal of it. So, cucumber sammies were out. Until now. Aaaand now…I’m a little addicted, I think. Mild and smooth, these Easy Dairy-Free Cucumber Sandwiches are so ridiculously yummy. I had no idea this was what I was missing. Yay, me, for figuring it out. LOL!
So, what spurred this little sandwich-making-experiment, you might ask (because I know you’re dying to know) was getting ready to throw a little tea party I decided to throw for my daughter’s half-birthday. Nothing super big or anything–just a few people enjoying a cup of tea, a little DIY Quiche, Dairy-Free Cucumber Sandwiches, Easter Peeps S’mores Crack Bark, and some Meringue Ice Cream Towers. No biggie, really. But I was so pleased with how these sandwiches turned-out, I’ve made them twice since then–even through the party isn’t for a few more days. Silly, yea? Something I’d never tried and now I can’t get enough. And there’s not even any sugar in it! LOL!
So, look for the details on the party in the next couple of days–we’ll be tweeting and instagram-ing live. I am pulling it together with pretty lavender colors and a cherry-blossom theme (my borrowed tea set even has cherry blossoms on it!). So, you’ll love it when you get to see how I bring it all together. Now, on to the star of THIS post, the Dairy-Free Cucumber Sandwiches. Because no tea party would be complete without them. Heh.
Easy Dairy-Free Cucumber Sandwiches for a Tea Party
- 8-12 slices of bread
- 1-2 medium-sized cucumbers, fresh
- 2 cans coconut milk, refrigerated at least 2 hours
- ½ medium onion
- 2 tspn dill weed
- 2 tblspn lemon juice
- ½ tspn salt
- pinch granulated garlic
- Linen cloth
- You need to start by making your Coconut Milk Cream Cheese by placing the linen cloth over a bowl, pushing the cloth down to create a depression.
- Open the cans of coconut and pour-off the water, placing the cream in the depression of the cloth.
- Wrap the cream in the cloth and squeeze the water off. Be careful here, because you don't want to squeeze too much off--just enough so that the cream is more solid like cream cheese.
- Get rid of the water and put the cheese (we're going to start calling it cheese now) in the bowl, without the cloth.
- Set that aside and grate your onion.
- Add the onion to the cheese.
- Add the dill, lemon juice, garlic and salt.
- Stir until thoroughly mixed.
- Set aside.
- Cut the crusts off of the bread slices.
- Slice the bread into triangles ('cause we're fancy that way).
- Set aside.
- Peel the cucumber(s) and slice into ⅛ to ¼-inch wide slices no longer than an inch or so.
- Using a butter knife, smear about a half-tablespoon of the cheese mixture on one side of each piece of bread.
- On half of the bread slices, place one layer of cucumber slices.
- Place a non-cucumbered slice of bread on top of each cucumbered slice of bread and lightly mush together.
- Place them on your fanciest plate and serve them at you next tea party!
So, what do you think? You willing to try them? I mean, they’re really, really good–I thought…never mind, they’re awesome. You want to try them. And you really want to tell me how they were in the comments below or on Facebook! LOL!