Today I’m sharing 20 of my favorite vegan appetizer recipes – dips, finger foods, and spreads. Keep them on your list for your Game Day & upcoming get-togethers with friends and family.
For some people, making sure they have appetite left after a meal for something covered in chocolate or topped with vegan ice cream is essential.
“Save room for dessert!”
But not for me.
In fact, I could easily make a meal of appetizers – dips, spreads, and bites make me a very happy Cadry.
One of the disappointing things about vegan options in non-vegan restaurants is that often appetizers are overlooked.
Sure, there’s fries, guacamole, chips & salsa… But nachos drenched in cashew queso or velvety dips with bread are MIA.
Vegan appetizer recipes
So when I have people over for gatherings, birthdays, or games night, that’s the time to bring out the vegan appetizer recipes.
With seven delicious layers that include homemade refried beans, guacamole, non-dairy cream cheese, and pico de gallo, there’s numerous reasons to love this dip.
I made it this year for a Halloween pumpkin carving party & Thanksgiving too.
I can’t resist loaded nachos with all of the things – cashew queso, beans, seitan, and guacamole. Every bite brings a new taste.
Or have a vegan nacho bar! Then everyone can build their own nachos, exactly to their preferences.
Or replace your chips with tater tots. (After getting an air fryer last year, our tater tot consumption has increased tenfold.) These vegan chili cheese tater tots are covered in 3 bean chili and cashew queso.
There’s a reason that spinach and artichoke dip is a classic. With big chunks of artichokes in every bite, this one is sure to please the artichoke lovers out there. The base is made with cashews, making it wonderfully smooth.
Pretend it’s not wintertime with this vegan ceviche with hearts of palm. With big chunks of avocado and the bright flavor of lime, you can practically feel the sand between your toes and sun on your face.
Of course, I can’t refuse a vegan cheese board. Those smorgasbords on a board are irresistible. While there are many lovely vegan cheeses available in stores (the nut based ones are my favorite), it’s easy to make your own.
This jalapeño cashew cheese is lovely as a spread on crackers. Plus, you can save any leftovers for picnic sandwiches.
This easy guacamole is ready to go in 5 minutes with just 6 ingredients. It doesn’t get easier than that! Plus, guacamole is the ultimate crowd pleaser.
Don’t forget to add warmed Castelvetrano olives to your vegan cheeseboard. The olives are gently heated with lemon zest, thyme, and garlic. So easy to do, and yet the end result feels fancy.
Hummus: Three Ways
I know, I know. Everyone expects the vegans to bring hummus to a party. But hey, hummus is tasty! I know I’m not subverting any expectations. But as far as I’m concerned, I could have it for breakfast, lunch, and dinner.
Keep it classic with your basic homemade hummus, or turn it up a notch with the brininess of kalamata olives. Or add sun-dried tomatoes and spices for the flavors of pizza. Then top it with any of your favorite pizza toppings for added texture and interest.
Vegan taquitos with jackfruit carnitas
These crispy taquitos are filled with wine-infused jackfruit carnitas. Cook them in the oven or in the air fryer.
Baked taquitos with sweet potatoes & black beans
Or make baked taquitos filled with smoky sweet potatoes and black beans. They can also be made in the oven or air fryer!
Seitan bacon wrapped pineapple is festive and wonderfully kitschy. I served it at a tiki party this summer, and it went over like gangbusters.
Here’s another seitan bacon idea. Use it for wrapping stuffed dates. Fill the dates with almond butter or cashew cheese, wrap them in seitan bacon, and let them brown with a bit of oil in a skillet. So easy!
Vegan fried ravioli is beautifully crisp and wonderful served with marinara. Fried pickle chips with non-dairy ranch is a sure-fire crowd pleaser. Both appetizers can be made in the air fryer. That way you can spend more time with guests and less time lingering over a hot pan of oil.
And if you don’t have an air fryer, no worries. They can be made on the stove as well.
In my pre-vegan life, I often got crab rangoon at a Chinese restaurant in Des Moines. Now you can make this simplified version at home with just a few ingredients.
I served these lazy vegan crab rangoon at David’s Twin Peaks party this summer, and everyone was buzzing about them afterwards.
I’m always looking for new ways to reach my quota of sauerkraut. These pierogi quesadillas are one of my favorite ways. They are stuffed with potatoes, onions, non-dairy cheese and kraut. And on the side, there’s homemade vegan ranch for dipping.