By Little Northern Bakehouse

Crusts off or crusts on? Our gluten-free vegan tea sandwich recipes are fun and easy fare for casual gatherings, showers and special occasions, or just-because parties for one

No gathering is too big or small for gluten-free tea sandwiches! And with six simple but stunning, allergy-friendly, plant-based tea sandwich fillings to choose from, you’ll have something to delight everyone you welcome to your table.

Presenting an epic three-tiered tray for your bestie’s bridal or baby shower? Putting out a platter of sandwiches for a light late afternoon lunch? Whipping up a simple snack for an unexpected guest from fridge and pantry staples? Throwing a tea party for your kid’s favourite teddy (and all their friends)?

Whether you’re hosting a casual gathering or a formal function, you planned your event for months or you’re all-in for the last-minute improv, an assortment of adorable vegan gluten-free tea sandwiches is a deliciously easy way to celebrate any occasion!

Check out the menu. Pick a couple favourite fillings. Or make all six!

The Menu: 6 Gluten-free Tea Sandwich Fillings to Try:
  • Cucumber and Vegan Cream Cheese with Fresh Dill & Lemon Zest
  • Classic Chickpea Egg(less) Salad with Cress
  • Southern-Style Plant-based Pimento Cheese
  • Smashed Avocado with Lemon, Arugula, and Everything Bagel Seasoning
  • Vegan Carrot Lox and Chive & Dill Cream Cheese
  • Tomato, Basil, and Dairy-free Mozzarella Vegan Caprese

Serve your small scrumptious sandwiches with gluten-free crusts intact or go for classic crustless. Whatever plant-based fillings you choose—crusts off or crusts on—our menu of vegan gluten-free tea sandwich recipes gives you everything you need to cater a grand affair with variety to spare so you can entertain guests of all ages. (And all dietary needs, too).

Or to simply indulge in a posh plant-based buffet of gluten-free delights for one.

So put the kettle on, grab your favourite Little Northern Bakehouse gluten-free loaf, and set the table for afternoon tea! (Elevated pinkies optional).

(Ingredients are listed per tea sandwich; multiply fillings and bread slices as needed to make as many gluten-free tea sandwiches as you need to satisfy everyone at your party. (Don’t forget to leave room for treats!))

Instructions:
For the Cucumber & Vegan Cream Cheese Gluten-free Tea Sandwiches:
  1. Spread a generous layer of vegan cream cheese with fresh dill & lemon zest on both slices of gluten-free bread.
  2. Top with thinly sliced cucumber arranged in a single layer.
  3. Close sandwich, trim off the crusts (if desired), and slice into 4 triangles or 4 fingers (vertical strips)

For the Vegan Cream Cheese with Fresh Dill & Lemon Zest:
  1. In a stand mixer or small bowl using an electric hand mixer, whip softened dairy-free cream cheese with fresh dill, lemon zest, and cracked black pepper until smooth and airy.
  2. Store unused portions of vegan cream cheese with fresh dill & lemon zest in an airtight container in the refrigerator for up to a week (enjoy on bagels, bagelwiches, and toast!)

For the Classic Chickpea Egg(less) Salad with Cress Gluten-free Tea Sandwiches:
  1. Spread chickpea egg(less) salad filling generously on one slice of gluten-free bread.
  2. Top with a layer of fresh watercress or microgreens and close the sandwich. Slice into 4 squares or 4 triangles.

 

For the Classic Chickpea Egg(less) Salad Filling:
  1. Mash chickpeas with a fork until mostly smooth, with some texture remaining.
  2. Stir in vegan mayo, Dijon mustard, chopped chives or green onion, turmeric, and black salt. Taste and adjust vegan mayo to desired creaminess, Dijon to preferred zip, or black salt to taste.
  3. Store unused chickpea egg(less) salad filling in an airtight container in the refrigerator for 3 – 5 days.

For the Southern-Style Plant-based Pimento Cheese Gluten-free Tea Sandwiches:
  1. Spread southern-style plant-based pimento cheese filling generously on one slice of gluten-free bread.
  2. Close sandwich, trim off the crusts (if desired), and serve whole or sliced in halves or quarters.

 

For the Southern-Style Plant-based Pimento Cheese Filling:
  1. Mash white beans with a fork until thick and spreadable.
  2. Fold in nutritional yeast, chopped roasted red peppers and diced pimentos, vegan mayo, smoked paprika, and salt. Taste and adjust seasonings as desired.
  3. One batch of southern-style plant-based pimento cheese filling makes enough for 3 – 4 gluten-free tea sandwiches. Store unused portions in an airtight container in the refrigerator for 3 – 5 days.

 

For the Smashed Avocado, Lemon, Arugula, and Everything Bagel Seasoning Gluten-free Tea Sandwiches:
  1. Zest lemon with a microplane or fine grater or use a zester to make fine lemon zest strands or ribbons and set aside.
  2. In a small bowl, smash avocado and mix in lemon juice, olive oil, and a pinch of salt until smooth. Adjust lemon juice, olive oil, or salt to taste.
  3. Spread smashed avocado generously on both slices of gluten-free bread. Sprinkle with everything bagel seasoning and lemon zest.
  4. Add baby arugula and close the sandwich. Slice as desired and serve.

 

For the Sesame-free Everything Bagel Seasoning:
  1. Measure seeds and spices into a spice jar or small container with an airtight lid. Shake to mix.
  2. Because hemp hearts are high in healthy fats and only last 3 or 4 months at room temperature, store unused sesame-free everything bagel seasoning in the refrigerator, where it will stay fresh for up to a year.

 

For the Vegan Carrot Lox with Chive & Dill Cream Cheese Gluten-free Tea Sandwiches:
  1. Spread a generous layer of vegan cream cheese with chive & dill on both slices of gluten-free bread.
  2. Arrange vegan carrot lox on one slice. Garnish with thinly sliced red onion, capers, and a few fronds of fresh dill, then close the sandwich. Slice in half and serve.

 

For the Vegan Chive & Dill Cream Cheese:
  1. In a stand mixer or small bowl using an electric hand mixer, whip softened dairy-free cream cheese with fresh chives, fresh dill, and lemon juice until smooth and airy.
  2. Store unused portions of vegan cream cheese with chive & dill in an airtight container in the refrigerator for up to a week

 

For the Tomato, Basil, and Dairy-free Mozzarella Vegan Caprese Gluten-free Tea Sandwiches:
  1. For presentation, use a cookie cutter or glass to cut gluten-free bread into rounds, or slice off the crusts if you like. Slice tomato and cheese to fit as needed and set aside.
  2. Place 2 or more whole leaves of basil on one slice of bread. Layer sliced plant-based mozzarella and tomatoes on top. Drizzle with balsamic glaze as desired, close the sandwich, and serve.
Tips:
  • Use a serrated knife and a gentle sawing motion to cut tea sandwiches into halves or quarters—that way your fillings won’t smoosh out the sides (and your presentation will be the envy of Instagram!)
  • For a classic crustless tea sandwich affair, stack bread slices for each sandwich as a pair and cut crusts off before adding your fillings. (But don’t let the gluten-free goodness go to waste! Snack on the crusts while you work or save for later to make gluten-free breadcrumbs or croutons).
  • Making more than two gluten-free tea sandwiches? Set up a small assembly line on your cutting board! Lay your bread slices out in pairs. Spread, fill, and top all of them. Then close and slice your sandwiches as a batch.
  • If your tea sandwich spread showcases several varieties, make it easier for your guests to spot each type on the platter—slice each variety with a distinct shape. You could slice your Cucumber & Vegan Cream Cheese Gluten-free Tea Sandwiches into square quarters and your Classic Chickpea Egg(less) Salad with Cress Gluten-free Tea Sandwiches into triangle quarters. Or you could leave the crusts on for the gluten-free Southern-Style Plant-based Pimento Cheese Gluten-free Tea Sandwiches and go crustless with your Vegan Carrot Lox with Chive & Dill Cream Cheese Gluten-free Tea Sandwiches. How you style your gluten-free tea sandwiches is up to you!
  • If your vegan gluten-free tea sandwich menu includes more than one filling that features dairy-free cream cheese—but you’re not making enough gluten-free sandwiches to justify making two full batches—use one block and halve the add-ins in the recipes above. Since dill is in both the Fresh Dill & Lemon Zest and the Chive & Dill vegan cream cheeses, mix it in first, divide the cream cheese, and set half aside. Mix in half of the remaining ingredients for the Fresh Dill & Lemon Zest vegan cream cheese, then remove as much as you can from the bowl with a flexible spatula and transfer to a separate container (you don’t need to be too thorough since the flavour profiles are similar). Repeat for the Chive & Dill. (If you have time, return plant-based cream cheese to the fridge for a few hours to let the flavours infuse fully before you make your gluten-free tea sandwiches).

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