Cool Crunch Vegan Cucumber Spirals
Fresh, vibrant cucumber rolls filled with a creamy miso-tofu avocado blend and crunchy vegetables—a light, vegan-friendly appetizer ready in 20 minutes.
Equipment
- Mandoline or Y-Peeler
- Mixing Bowl
- Spatula
- Chef's Knife
- Paper Towels
Ingredients
Main Ingredients
- 2 large English cucumbers ends trimmed
- 1 cup ripe avocado mashed
- 100 g firm tofu blotted and crumbled
- ¼ cup vegan cream cheese
- 1 tbsp lemon juice fresh
- 1 tsp white miso paste
- 1 tbsp nutritional yeast
- 2 tbsp fresh chives minced
- ½ cup matchstick carrots
- ½ cup thin red pepper strips
- 2 tbsp toasted sesame seeds
- ¼ tsp smoked paprika for garnish
- ½ tsp sea salt divided
Instructions
- Using a mandoline or y-peeler, shave each cucumber into long, even ribbons. Sprinkle with 1/4 tsp salt and let rest for 5 minutes. Pat dry thoroughly with paper towels.
- In a mixing bowl, combine mashed avocado, tofu, vegan cream cheese, lemon juice, miso paste, nutritional yeast, chives, and the remaining salt. Mix until smooth.
- Lay two cucumber ribbons slightly overlapping on a flat surface. Spread 1 tbsp of the filling along the length, then add a few pieces of carrot and red pepper near the edge.
- Carefully roll the cucumber into a tight spiral, starting from the vegetable edge. Place seam-side down and repeat for the remaining rolls.
- Garnish with sesame seeds and a dusting of smoked paprika. Serve chilled within 4 hours for optimal texture.
Notes
Store cucumber ribbons and filling separately if preparing ahead. Assembled rolls are best enjoyed the same day. Swap tofu for chickpea mash for soy-free.
Nutrition
Calories: 181kcalCarbohydrates: 12gProtein: 5gFat: 13gSaturated Fat: 2gSodium: 164mgPotassium: 420mgFiber: 4gSugar: 3gVitamin A: 95IUVitamin C: 45mgCalcium: 70mgIron: 1.9mg
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