Delectably Vegan: Plant-Based Snacks To Wow At Your Dinner Party

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Planning a dinner party and want to impress your guests with delicious vegan snacks? Look no further! This guide will equip you with a variety of crowd-pleasing recipes, from healthy dips and crudités to satisfying finger foods and sweet treats.

The Power of Plant-Based Snacking

The Ultimate Vegan Party Platter – Emilie Eats
The Ultimate Vegan Party Platter – Emilie Eats

Vegan snacks don’t have to be boring or bland. In fact, they can be bursting with flavor and packed with nutrients. They cater to dietary restrictions while offering everyone a chance to enjoy light bites before the main course. Plus, these recipes are perfect for creating a visually appealing spread, adding a vibrant touch to your table.

Delicious Vegan Snack Recipes

Here are some easy-to-make vegan snack ideas to tantalize your guests’ taste buds:

Creamy Cashew Queso (Makes about 2 cups)

This cheese-alternative dip is a guaranteed crowd-pleaser. Serve it with sliced vegetables, crackers, or even tortilla chips for dipping fun.


1 cup raw cashews, soaked for at least 4 hours

  • 1/2 cup water
  • 1/2 cup nutritional yeast
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow onion, diced
  • 1 jalapeno pepper, seeded and diced (optional)
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

  • Directions:

    1. Drain the soaked cashews and rinse well.
    2. In a blender or food processor, combine cashews, water, nutritional yeast, bell pepper, onion, jalapeno (if using), garlic, lemon juice, paprika, and cumin.
    3. Blend until smooth and creamy, scraping down the sides as needed.
    4. Season with salt and pepper to taste.
    5. Transfer to a serving bowl and enjoy with your favorite dipping options.

    Rainbow Veggie Crudités with Hummus (Serves 4-6)

    This colorful platter provides a refreshing and healthy option for your guests. Choose a variety of vibrant vegetables and pair them with your favorite store-bought hummus or use a homemade recipe.


    Baby carrots

  • Celery sticks
  • Bell pepper slices (red, yellow, orange)
  • Broccoli florets
  • Sugar snap peas
  • Cherry tomatoes
  • Cucumber slices (optional)
  • Hummus (store-bought or homemade)

  • Directions:

    1. Wash and prepare all vegetables, cutting them into bite-sized pieces as needed.
    2. Arrange the vegetables on a platter in a visually appealing way.
    3. Serve chilled with hummus for dipping.


    Get creative! Add other colorful vegetables like radishes, asparagus spears, or jicama slices.

  • For a touch of elegance, drizzle the hummus with olive oil and sprinkle with a pinch of smoked paprika.

  • Spicy Edamame with Herbs (Serves 4-6)

    This protein-packed snack is simple to prepare and perfect for satisfying guests’ hunger pangs.


    2 cups frozen shelled edamame

  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chili flakes (adjust according to spice preference)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Chopped fresh herbs (parsley, cilantro, chives) for garnish (optional)

  • Directions:

    1. Thaw the frozen edamame according to package instructions. Drain and pat dry.
    2. In a large bowl, toss edamame with olive oil, soy sauce, chili flakes, garlic powder, and oregano.
    3. Mix well to coat the edamame evenly.
    4. Spread the mixture on a baking sheet and bake in a preheated oven at 400°F (200°C) for 10-12 minutes, or until slightly crispy.
    5. Garnish with fresh herbs (optional) and serve warm.

    Chewy Chocolate Chip Cookie Bars (Makes about 12 squares)

    Who can resist a warm chocolate chip cookie? This vegan version is just as satisfying and perfect for ending the evening on a sweet note.


    1 cup all-purpose flour

  • 1/2 cup rolled oats
  • 1/2 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup flaxseed meal mixed with 3/4 cup water (flax egg)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan chocolate chips