Start by taking the vegan cream cheese out of the refrigerator and allowing it to soften at room temperature for about 15-20 minutes.

While the cream cheese is softening, rinse the English cucumber under cold water. Peel stripes if desired, then slice the cucumber into 1/4-inch thick rounds.

In a mixing bowl, combine the softened vegan cream cheese, vegan mayonnaise, garlic powder, salt, fresh dill, and chopped chives. Add lemon juice and mix until smooth.

Take your chosen bread and stack the slices neatly on a cutting board. Trim the crusts if preferred.

Spread about 1 tablespoon of the creamy mixture onto each slice of bread, ensuring even coverage.

On half of the prepared bread slices, layer the cucumber rounds slightly overlapping them. Sprinkle with pepper and herbs.

Top the cucumber-layered slices with the remaining spread-coated slices, pressing down gently to secure.

Cut each sandwich into quarters or desired shapes, wiping the knife clean between cuts. Serve immediately or chill for up to 30 minutes.