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All of the recipes on this list of vegan appetizers are vegan, and most are also gluten-free. They are all great for parties and will be loved by vegans and omnivores!
This list is broken down into 4 categories so you can quickly find what you’re looking for: chips + crackers, dips, spreads, and bites.
Or you can just browse them all and I’m sure you’ll find something you love!
Chips and Crackers
These chips are vegan and gluten-free and made with chickpea flour or besan flour. They are a crunchy, thin chips that can be flavored however you like. Add garlic powder, salt, pepper, cumin, whatever flavor you like!
Make the dough, cut the dough, then bake for just 6-8 minutes. So quick and easy!
Dip these chickpea chips into guacamole, cheese sauce, tofu sour cream, tzatziki, or any other dip you love.
These chickpea chips will last in a sealed container for up to 2 weeks. You can even freeze them!
These crackers are made with oats, sunflower seeds, poppy seeds, and rosemary. You can adjust the seasoning on these crackers to create different flavors. Check out the recipe for substitutions.
This recipe is super simple. You just need to blend the ingredients together to make a dough, then cut into rectangles and bake for just 15 minutes!
Serve these crackers with a variety of dips, such as hummus, guacamole, or a vegan cheese ball.
This recipe includes a homemade vegan “cheese” sauce and a lentil-bean mix as a meat replacement. These nachos are also topped with tomato, avocado, black beans, and jalapenos for a filling, savory plate of nachos.
Set these fully loaded nachos out at a party next to a variety of vegan dips like salsa, tofu sour cream, and guacamole.
This simple salsa is great as an appetizer with tortilla chips. A mix of corn, red onion, jalapeno, lime juice, and cilantro, this salsa is sure to be enjoyed by guests! It would pair well on a chip platter with guacamole and a traditional salsa too!
If you have any leftover, you can also use this corn salsa in tacos and burritos, or just have it as a side dish!
This dip is creamy and has a “cheesy” taste that your guests will love, all while being dairy-free. It is made with blended cashews to create the creamy base of the recipe. Tapioca starch is used to give this dip some of that classic cheesy stretch when you dip something into it.
This vegan spinach artichoke dip pairs well with tortilla chips, crackers, pita bread, and veggies too!
This is a great vegan alternative to a savory cream cheese spread and is also similar to a cheese ball.
You’ll need to start by soaking the almonds for this recipe for 24 hours, so make sure you plan ahead if you want to make it! You will also need a high-powered blender.
This almond spread is easily adjustable, as you can switch up the herbs you use to create different flavors, such as chives, dill, or parsley.
Use shitake or cremini mushrooms for this recipe, and you can also substitute the walnuts with a different nut if you want.
This vegan cheese can be sliced and it is great on bread or crackers. It can be a standalone appetizer, but it would also be a fantastic addition to a vegan cheese board! If you have leftovers you can save this vegan camembert in the fridge for one week, and you can even freeze it if needed.
This recipe is cashew-based and really simple to make. Start by soaking your cashews, then just blend everything together, form a ball, and let it sit in the fridge.
This vegan cashew cheese ball is covered in cranberries and crushed pistachios which gives it a unique flavor and a beautiful appearance!
This olive tapenade is great on crackers, chips, or bread. You can pre-spread it on slices of baguette with other toppings like arugula, or just set it out in a bowl on a chip platter.
Because you’ll be using an air fryer for this recipe, you only need to use a small amount of oil, making it healthier than your average potato wedges. This recipe is also budget friendly and requires very few ingredients!
It pairs well with fresh basil or a balsamic drizzle and it’s super easy to make. You only need 5 ingredients for this handheld appetizer, and it will be ready in 30 minutes!
This recipe is super quick and easy, and will even intrigue brussels sprouts haters!
An air fryer makes these vegan calamari super crispy while still being oil-free and not at all greasy. If you don’t have an air fryer, you can still make this vegan calamari in your oven, but it won’t be as crispy.
Pair this appetizer with marinara dipping sauce, vegan mayo, or any other vegan dip that you love!
These vegan crab cakes can be fried or baked. If frying, you can fry them up the day before eating them, then just heat them in the oven before serving.
Add some seaweed to make these crabless cakes taste even more authentic! Pair them with a vegan tartar sauce or any other sauce that you love.
These chickpea balls are oven-baked and made from a mix of veggies, chickpeas, and buffalo sauce.
If you have leftover chickpea meatballs after serving them as an appetizer, you can save them in the fridge, then eat them over rice or quinoa as a full meal!
These potato skins are not only vegan, but also gluten-free, grain-free, and refined sugar-free.
The tempeh bacon bits in this recipe are made with a flavorful marinade that contains liquid smoke to give them a more bacon-like flavor. When all put together, top these vegan potato skins with chopped chives for even more flavor!
This recipe is super simple, consisting of sliced zucchini topped with marinara or pesto sauce as well as veggies and fresh herbs. You can also top them with a vegan parmesan. These bites are cooked in the oven for just 12-15 minutes.
The topping options are endless! Top with olives, peppers, onion, garlic, mushrooms, artichoke hearts, arugula, any herbs you like, and anything else you put on your pizza!