Your whole food, plant-based life.

Raw Tea Sandwiches

I have been creating and shooting around the clock, working on the next Rawmazing E-Book, Frozen Desserts. It is coming together beautifully and will be released soon.



When I am working on a recipe book, I have a tendency to put my head down and lose track of everything else. I often describe it as being in a completely different reality. It’s my cookbook reality and things like stopping for lunch just don’t exist there!

Today, in the middle of shooting, I realized I hadn’t even thought about lunch. I was hungry and I needed food fast.  I had some beets and cucumbers in the fridge and quickly threw together these beautiful little tea sandwiches. They are perfect for a quick lunch, or a as a great appetizer for your next gathering. The pine nut “cheese” spread is full of scallions, cucumbers and a touch of tarragon. So simple and tasty I had a hard time photographing them because I kept eating them! Lucky they take less than 10 minutes to throw together!

The filling uses pine nuts which used to be a favorite of raw food recipe folk until the price soared through the roof. But the price is finally coming down…search around I bet you will find them!


Raw Tea Sandwiches

  • 2 beets
  • 1 cucumber (half sliced, half diced)
  • 1 cup pine nuts
  • 1 tablespoon nutritional yeast
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup thinly sliced scallions
  • 1 cup cucumber, diced (use the other half of the cucumber from above)
  • 1 tablespoon tarragon
  • Himalayan salt and pepper to taste
  1. Slice the beets and half of the cucumber into thin rounds.
  2. Place pine nuts, nutritional yeast, water, and lemon juice in food processor. Process until very well blended.
  3. Stir in the scallions, diced cucumber and the tarragon.
  4. Salt and pepper to taste.
  5. You can either make little stacks with the beets and cucumbers, or just place a mound on top of a beet slice or cucumber slice.
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  1. Tara wrote on May 6, 2015

    Oh yay I cannot wait to try this! do you dehydrate the beets first to provide a little bit of a crunch?

  2. Sebastian Stock wrote on November 3, 2014

    Thanking you!! It’s wonderful & very Creative : )

    • Susan wrote on November 3, 2014

      Thank you, Sebastian!

  3. marissa wrote on October 5, 2014

    What does the yeast do in this recipe, and will the sandwiches turn out good enough without it?

  4. Alexis wrote on November 17, 2013

    I made these today for myself and my non raw brother and sis-in-law. She tried first and was rawmazed! We ate the whole batch, really quickly. I used cashews instead of pine nuts and it was good, just didn’t have them on hand. I also omitted the tarragon because for some reason I can’t find it around here. Great receipe Susan this goes on my favorites list!

  5. Claudia wrote on November 9, 2013

    I just made these right now and they were so yummmy. I thought they were a little plain so I added garlic :)

  6. John Abbe wrote on April 27, 2013

    Made these with almonds, they were eaten up quickly. I’ll have to try sunflower seeds, way more affordable.

  7. S wrote on August 8, 2012

    I made some substitutions when I made this. Sunflower seeds work very well with this recipe, I think. But I’m guessing my noob choice of organic live yeast was one of the worst ideas I’ve had in a while–though in my defense, I’d never heard of “nutritional” yeast before. I loved the beet sandwiches, though.

    • Susan wrote on August 8, 2012

      lol…organic live yeast is completely different from nutritional yeast! You should try them with that!! Cheers!

  8. cj wrote on May 30, 2012

    yumm! so good looking other then the pine nuts i suppose u cud use almost anything they look amazing!

  9. Jenna wrote on October 23, 2011

    I made these for company and EVERYONE loved them. What a great recipe. I had to be careful not to eat them all before they were served!

  10. Teal wrote on October 23, 2011

    I’m sorry, I followed this recipe exactly and thought the inside pine nut recipe was horrible ! the picture looks good,but after trying the stuff before placing them on beets and cucumbers I decided to throw out the whole dish,very unfortunate being that pine nuts are so expensive but it was not something I could eat.

    • Susan wrote on October 23, 2011

      The filling was made to be paired with the beets and cucumbers. It is one of my favorite recipes but everyone has their own tastes.

    • Patricia Robinett wrote on April 16, 2015

      I wonder, Teal, if your pine nuts might not have gone rancid before you used them. ?


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