The Matcha Cucumber Tea Sandwich is a sophisticated vegan take on the classic tea-time staple. Silky vegan cream cheese is blended with earthy matcha, lemon zest, and dill to create a vibrant spread. Topped with crisp cucumber slices and served on crustless rye triangles, these sandwiches are as beautiful as they are delicious—perfect for garden parties or light lunches.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Breakfast, Brunch
Cuisine British
Servings 4
Calories 120 kcal
- 8 slices soft rye or whole wheat sandwich bread crusts removed
- 1/2 large cucumber thinly sliced
- 100 g vegan cream cheese
- 1/2 tsp culinary matcha powder
- 1 tsp lemon zest
- 1 tbsp fresh dill finely chopped
- Salt and pepper to taste
- Optional garnish: extra dill edible flowers
Make the Matcha Cream Cheese: In a small bowl, mix vegan cream cheese with matcha powder, lemon zest, dill, salt, and pepper. Stir until smooth and evenly green.
Prepare the Bread: Trim crusts off the bread and slice into triangles or rectangles.
Assemble the Sandwiches: Spread the matcha cream cheese generously on each slice of bread.
Layer with cucumber slices, slightly overlapping.
Top with the second piece of bread and press gently.
Slice into small triangles if not already done.
Garnish & Serve: Arrange on a serving tray and garnish with extra dill or edible flowers if desired.
Serve immediately, or refrigerate covered for up to 1 hour before serving.
- Use a mandoline or vegetable peeler for ultra-thin cucumber slices.
- These are best served fresh to prevent the bread from becoming soggy.
- Rye bread adds a pleasant earthiness, but any soft sandwich bread works well.
Tip: For a pop of color and extra elegance, sprinkle the edges with black sesame seeds or edible petals just before serving.Keyword crustless sandwiches, cucumber sandwich, cucumber toast, dill and lemon zest, elegant finger food, matcha cream cheese, matcha recipes, Vegan Appetizers, vegan high tea, vegan tea sandwich