DIETS: LC GF VG VT
Serves: 32 individual appetizers
Vegan, and can be adapted to be gluten free as well!

Ingredients: 

• 8 slices of bread (vegan/gluten free if desired)
• 4 cucumbers, sliced to about 1/8-1/4 inches thick
• Salted, roasted sunflower seeds (for garnish)
• Dried or fresh dill (for garnish)
• Seasoned Vegan Cream Cheese:
  • 1/4 cup water (or until desired consistency)
  • 1/2 teaspoon garlic salt
  • 3/4 teaspoon dried dill weed (or 2 teaspoons fresh dill weed)
  • 1/2 Tablespoon fresh lemon juice
  • 1 cup raw cashews (soaked in plenty of water overnight - cover by at least a few inches)

Instructions: 

• Make the cream cheese mixture. Blend all cream cheese ingredients in a high-powered mixture or blender until smooth (there may be a few small cashew chunks remaining, but don't sweat it - you won't be able to tell once the canapes are assembled). 
• Spread the cream cheese mixture on bread slices.  
• Cut off the crusts from the bread.
• Cut each slice of bread into 4 squares.
• Sprinkle with sunflower seeds.
• Top each square with a cucumber slice. 
• Sprinkle with dill.

Nutrition Info Per Serving: 
Calories 79
Total Fat 5.0 g
Cholesterol 0 mg
Sodium 41 mg
Potassium 93mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 2 g
Protein 2 g