Wash the English cucumber thoroughly. Peel if preferred, then slice into 1/4-inch thick rounds. Pat dry with a kitchen towel to absorb excess moisture.

In a mixing bowl, combine softened vegan cream cheese and vegan mayonnaise. Add garlic powder, salt, dill, chives, and lemon juice. Blend until smooth and creamy.

Take the bread slices, trim the crusts off if desired. Spread approximately 1 tablespoon of the creamy mixture onto one side of each slice.

On half of the spread-covered slices, layer the cucumber rounds, allowing them to slightly overlap. Sprinkle with freshly cracked pepper and additional herbs if desired.

Top each cucumber-topped slice with another piece of bread, spread side down. Press gently and cut into quarters, either in triangles or squares.