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California Avocado Afternoon Tea (vegan, gluten free)

This Avocado Lovers’ take on Afternoon Tea features avocado finger sandwiches, whipped avocado crackers and caprese stuffed avocados.
Author: Remy Park

Ingredients

  • California Avocado Finger Sandwiches
  • 4 slices of gluten free sandwich bread
  • ¼ cup vegan cream cheese
  • 2 small Persian cucumbers sliced
  • 1 ripe Fresh California Avocado, seeded and peeled
  • cracked black pepper
  • salt
  • California Avocado Whip
  • 1 ½ ripe Fresh California Avocado, seeded and peeled
  • 1 lemon juiced
  • pinch of salt
  • cracked black pepper
  • drizzle of olive oil optional
  • handful chives
  • 1-2 breakfast radishes thinly sliced
  • 8-10 crackers
  • Stuffed California Avocado
  • ½ ripe Fresh California Avocado, seeded and peeled
  • ¼ cup vegan mozzarella rolled into small balls
  • 3-4 fresh basil leaves
  • 5-6 fresh cherry tomatoes halved
  • pinch of salt
  • cracked black pepper
  • drizzle of olive oil optional

Instructions

  • First, prepare sandwiches by spreading cream cheese on one slice of gluten free sandwich bread. Layer cucumber slices, followed by avocado slices and salt and pepper. Finish with your second slice of bread then cut off crusts and slice diagonally. Repeat with the remaining 2 slices of bread.
  • To make avocado whip, add avocado, lemon juice, olive oil, salt and pepper to a high speed blender or food processor. Blend until completely smooth, making sure no clumps or chunks remain. Transfer into a piping bag with a star tip and pipe onto crackers. Garnish with radish and chives.
  • Finally, to make stuffed avocados, roll your mozarella into small balls. Scoop out some of your avocado, and add mozzarella balls, halved tomatoes and fresh basil leaves into the avocado half. Finish with a drizzle of olive oil, salt and pepper and enjoy.
  • Assemble all of your elements on a board or tiered stand along with a few additional cucumber slices and dessert of choice and serve with lots of tea!
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