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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

Yield: 12

Easy Dairy-Free Cucumber Sandwiches for a Tea Party

Prep Time: 10 minutes

Total Time: 10 minutes

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!

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Ingredients

• 8-12 slices of bread
• 1-2 medium-sized cucumbers, fresh
• 2 cans coconut milk, refrigerated at least 2 hours
• 1/2 medium onion
• 2 tspn dill weed
• 2 tblspn lemon juice
• 1/2 tspn salt
• pinch granulated garlic
• Linen cloth

Instructions

1. 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.
2. Open the cans of coconut and pour-off the water, placing the cream in the depression of the cloth.
3. 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.
4. Get rid of the water and put the cheese (we're going to start calling it cheese now) in the bowl, without the cloth.
5. Set that aside and grate your onion.
6. Add the onion to the cheese.
7. Add the dill, lemon juice, garlic and salt.
8. Stir until thoroughly mixed.
9. Set aside.
10. Cut the crusts off of the bread slices.
11. Slice the bread into triangles ('cause we're fancy that way).
12. Set aside.
13. Peel the cucumber(s) and slice into 1/8 to 1/4-inch wide slices no longer than an inch or so.
14. Using a butter knife, smear about a half-tablespoon of the cheese mixture on one side of each piece of bread.
15. On half of the bread slices, place one layer of cucumber slices.
16. Place a non-cucumbered slice of bread on top of each cucumbered slice of bread and lightly mush together.
17. Place them on your fanciest plate and serve them at you next tea party!

Did you make this recipe?

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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!

Thank you for sharing!