Vegan Cucumber Rolls with Almond Feta

Whether it’s a mid-day snack, appetizer, or lunch for your kids, these cucumber rolls are a light spring treat that everyone will enjoy.


It’s officially spring! My body is saying: give me everything raw and give me everything fresh. There’s always a lot of transition for me around seasonal changes. This goes beyond the color of the grass and what the temperature is outside. During this season, my body craves different foods for nourishment and my mind craves attention and focus to new priorities.

Lately I’ve been a big fan of preparing myself colorful and nutritious snack boards. I do the same for my toddler. We both love to graze and both adore enjoying a little bit of everything. I wanted to come up with yet another family friendly, handheld snack (and appetizer) that would speak to the both of us. In my opinion, nothing is more fun than fancy and flavorful bites of goodness.

I made this recipe super simple and light but it’s also extremely versatile. Add hummus, onions, olives, chopped bell peppers, and whatever else your Mediterranean desiring self is craving.

Vegan Cucumber Rolls with Almond Feta


1⁄2 cup + 1/8 cup almonds (soaked overnight)
1 garlic clove
1/8 cup avocado or olive oil
2 Tbsp. lemon juice
1 Tsp. nutritional yeast
1⁄2 Tsp. sea salt
3 Tbsp. water


Place all ingredients in a blender and blend until thoroughly combined. Add more water if necessary to mix ingredients together.

Place in the fridge for at least 2 hours if you prefer it firm. I prepared mine the day before using and let it set overnight.

You will have leftovers and you will be thankful for it.

*Feta recipe is inspired by


1 medium cucumber (peeled lengthwise with a vegetable peeler and cut in half horizontally)
Almond Feta Cheese
1 Avocado, mashed
1 heaping Tbsp. Fresh basil, finely chopped
1 Tomato, diced
S & P to taste


Place one cucumber strip on top of another to double up. Using a small spoon spread a layer of feta all across the cucumber. Follow up with a layer of mashed avocado and a sprinkle of basil.

Add some diced tomatoes on top and a dash of sea salt and pepper. Roll your cucumber up and garnish as desired.

Looking for more easy plant-based recipes? Try these: Stuffed Yams with Easy Tahini Sauce, Vegan Ceviche, Crisp Spring Sesame Salad

CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”

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