1 1/2cupsbuttermilk OR 1 1/2 cups nondairy milk mixed with 1 1/2 tablespoons cider vinegarsee my recipe for super-easy cashew milk
Vegan Cream Cheese
1cuptofu OR 1/3 cup cashews plus 1/3 cup sunflower seeds plus 1/3 cup water
1/4cupcashews
1-2tablespoonswater
1/4teaspoonsalt
Cucumbers
2cucumbers
Instructions
Cornbread
Preheat oven to 375 degrees.
In a mixing bowl, mix all cornbread ingredients.
Pour onto an awesomely nonstick 11x15 inch cookie sheet.
Bake for 12 minutes.
Vegan Cream Cheese
Mix all cream cheese ingredients in a blender. If it won't mix, add a tiny bit more water and continue blending. Blend until very smooth and creamy.
Cucumbers
Cut cucumbers into 1/4 inch thick quarter-circles. A mandoline is helpful for slicing to a very even thickness, but you can also slice them with a regular knife and that works fine.
Assembly
Use a hard plastic spatula to cut the cornbread into a grid of twelve squares (see picture), then cut the squares diagonally so that you have 24 triangles.
Spread some vegan cream cheese on each triangle, then decorate with plenty of cucumber slices.
Yum!
Variation
Instead of making triangles, you can use a cookie cutter to cut the cornbread into shapes. Heart-shaped cucumber sandwiches are adorable!