Bite-sized vegan cucumber tea sandwiches loaded with herbed cream cheese, avocado, and red bell pepper are a perfect quick and easy appetizer or tea party recipe.
Valentine's day and the promise of spring are the perfect reasons to try out these vegan cucumber tea sandwiches.
My grandma has an annual Valentine's day tea party where she serves cucumber finger sandwiches, petit fours, and all the classic tea party foods. This recipe is my tribute to her tea parties, which I haven't been able to attend in years but always enjoyed.
This plant-based twist on cucumber sandwiches is the perfect finger food to serve alongside vegan strawberry cake or vegan strawberry muffins.
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Recipe features
- Quick & easy: ready in under 30 minutes using simple whole foods ingredients
- Great textures: Creamy avocado is paired with homemade vegan cashew cheese, crunchy cucumber, and red bell pepper
- Creative spin: I was admittedly never a fan of classic cucumber sandwiches, so my version is a little bit different. These sandwiches are creamy, crunchy, and the perfect plant-based addition to any tea party!
Main ingredients
- Cucumbers: I use one English cucumber sliced into thin rounds.
- Cashew cheese: I use homemade vegan cream cheese but any store-bought vegan cream cheese can be used for a quicker and more traditional cream cheese option.
- Red bell pepper adds extra crunch and color.
- Avocado adds creaminess. I always add a pinch of salt to avocado to enhance its flavor.
- Bread: Whole wheat sandwich bread is my go-to, but for a more traditional option use plain white sandwich bread.
How to make
Making tea sandwiches is super simple, but there are a couple of different ways you can shape them. I recommend cutting the bread before layering the sandwiches.
I like to make round sandwiches by using a small biscuit cutter. This method leaves a lot of wasted bread (stuffing, anyone?).
If you wish to avoid waste I recommend cutting the bread into squares. Cut off the crusts for the best texture.
Lay the cucumber slices on a cutting board or plate. Sprinkle with salt and freshly ground black pepper.
Layer avocado on one side of the bread and cream cheese on the other. Add a few pieces of matchstick-cut bell pepper and a slice of cucumber. Enjoy!
Cassidy's tips
- These cucumber sandwiches work well as a full sandwich too. Slice the bell pepper into strips instead of small matchstick pieces and add as many cucumber slices as needed to cover a piece of bread.
- Gluten-free option: You can easily make this recipe gluten-free by using your favorite GF bread in place of wheat bread.
- Making in advance: The cashew cream cheese can be made 2-3 days in advance. I recommend slicing the cucumber just before making the sandwiches for the crunchiest result.
- Looking for a more traditional cucumber sandwich? Just omit the bell pepper and avocado and stick to cucumber and cream cheese.
Looking for more sandwich recipes?
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Recipe
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Vegan Cucumber Tea Sandwiches with Herbed Cream Cheese
Ingredients
- 8 slices whole wheat sandwich bread or white bread
- 1 medium cucumber sliced into thin rounds
- 1 medium red bell pepper sliced into small matchsticks
- 1 recipe vegan herby cashew cream cheese or storebought vegan cream cheese
- 2 large avocados
- ½ teaspoon table salt divided
- ¼ teaspoon black pepper
Instructions
- Prepare the avocados by cutting each in half and removing the pit and skin. Mash the avocado with a fork until broken down, guacamole consistency. Sprinkle with ¼ teaspoon salt. Set aside.
- Cut the crust off each bread slice, if desired. Cut each piece of sandwich bread into four equal squares or use a biscuit cutter to cut circles. Generously layer half of the bread with cream cheese. Spread the other half of bread with mashed avocado.
- Cut the cucumber into very thin slices with a knife. Sprinkle black pepper and remaining ¼ teaspoon salt evenly over the cucumber slices. Place 2-3 thinly sliced cucumbers and 2-3 matchstick pepper slices between an avocado bread slice and a cream cheese bread slice. Serve immediately.
Video
Notes
- Cream cheese: For a more traditional option, omit the herbs from the cream cheese. You can also use store-bought dairy-free cream cheese for a quicker option.
- Making in advance: The cashew cream cheese can be made 2-3 days in advance. I recommend slicing the cucumber just before making the sandwiches for the crunchiest result.
Nutrition
Author's note: This recipe was originally posted in May of 2018. It was updated February 2022 with new photos, a video, and more tips. The recipe itself is unchanged.
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