45+ Irresistible Friday Vegan Appetizers Recipe for Night Bliss

Looking for crowd-pleasing vegan appetizers to kick off your weekend in style?

Whether you’re hosting a Friday night get-together or planning a cozy family evening, these vegan appetizer recipes will delight everyone—vegans and non-vegans alike.

From savory bites to flavorful dips, we’ve curated a list of over 45 irresistible recipes that are simple, delicious, and perfect for any occasion.

These dishes prove that plant-based eating can be indulgent, satisfying, and fun, setting the tone for an unforgettable start to your weekend.

45+ Irresistible Friday Vegan Appetizers Recipe for Night Bliss

With this extensive collection of over 45 vegan appetizer recipes, your Friday nights are about to get a delicious upgrade!

These recipes showcase the versatility of plant-based ingredients, offering options that cater to every taste and occasion.

Whether you’re in the mood for something crispy, creamy, spicy, or sweet, these appetizers are sure to impress.

So, grab your apron, gather your favorite ingredients, and let these vegan recipes turn your Friday into a flavor-packed celebration!

Cucumber Avocado Rolls with Herbed Cashew Cream

These refreshing cucumber avocado rolls are perfect for a light, low-carb vegan appetizer. With a creamy, herb-infused cashew filling and the natural crispness of cucumber, they’re ideal for entertaining or a casual Friday night in. The rolls are not only quick to make but also packed with healthy fats, vitamins, and minerals, making them a guilt-free indulgence.

Ingredients:

• 2 large cucumbers, thinly sliced lengthwise
• 1 ripe avocado, sliced into thin strips
• 1 cup raw cashews (soaked in water for 4 hours, then drained)
• 2 tbsp fresh lemon juice
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 small garlic clove
• Salt and pepper to taste

Instructions:

1. Prepare the cashew cream: Blend the soaked cashews, lemon juice, dill, parsley, garlic, salt, and pepper in a blender until smooth. Add a bit of water if needed to reach a creamy consistency.
2. Assemble the rolls: Lay a cucumber slice flat. Spread a thin layer of cashew cream on one end and top with an avocado strip. Roll tightly from the cream-filled end.
3. Secure with a toothpick if needed and repeat with remaining ingredients.
4. Chill for 10 minutes before serving.

These cucumber avocado rolls are as delicious as they are visually stunning. Their simplicity allows the fresh flavors to shine, and they pair wonderfully with sparkling water or light wine for a delightful Friday night appetizer.

Zucchini Pesto Bites with Cherry Tomatoes

Zucchini pesto bites are the perfect combination of savory, creamy, and tangy flavors. The crunchy zucchini base, rich vegan pesto, and burst of sweetness from cherry tomatoes make these bites a low-carb crowd-pleaser. Whether served at a gathering or enjoyed as a casual snack, they offer a guilt-free way to kick off your Friday evening.

Ingredients:

• 2 medium zucchinis, sliced into thick rounds
• 1 cup fresh basil leaves
• 1/3 cup walnuts or pine nuts
• 2 tbsp nutritional yeast
• 1 small garlic clove
• 1/4 cup olive oil
• 10 cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Make the pesto: Blend basil, walnuts, nutritional yeast, garlic, olive oil, salt, and pepper until smooth. Adjust seasoning if needed.
2. Prepare the zucchini: Lightly grill or bake zucchini rounds at 375°F (190°C) for 5-7 minutes until slightly tender.
3. Assemble the bites: Spread a dollop of pesto on each zucchini round and top with half a cherry tomato.
4. Garnish with a sprinkle of nutritional yeast or chopped basil. Serve warm or at room temperature.

Zucchini pesto bites are a celebration of vibrant flavors in a low-carb package. The combination of fresh basil and juicy tomatoes offers a taste of summer any time of the year. Pair these bites with a crisp salad or roasted veggies for a complete keto-friendly experience.

Spicy Cauliflower Buffalo Bites with Tahini Dip

Craving something spicy and satisfying? These cauliflower buffalo bites are a perfect plant-based take on a classic appetizer. Coated in a bold, tangy sauce and served with a creamy tahini dip, they deliver big flavors while staying low-carb and keto-friendly. These bites are ideal for Friday evenings, game nights, or any occasion that calls for bold vegan snacks.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/2 cup almond flour
• 1/2 cup water
• 1/3 cup hot sauce (e.g., Frank’s RedHot)
• 2 tbsp melted coconut oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste

For the Tahini Dip:

• 1/4 cup tahini
• 1 tbsp fresh lemon juice
• 1 tsp maple syrup (optional)
• 2-3 tbsp water
• Pinch of salt

Instructions:

1. Prepare the batter: In a bowl, mix almond flour, water, garlic powder, paprika, and salt to form a thick batter.
2. Coat the cauliflower: Dip each floret into the batter and place on a lined baking sheet. Bake at 400°F (200°C) for 20 minutes.
3. Add the buffalo sauce: Mix hot sauce and melted coconut oil, then brush over baked florets. Bake for another 10 minutes.
4. Make the dip: Combine tahini, lemon juice, maple syrup, water, and salt until smooth. Adjust consistency by adding more water if needed.
5. Serve the cauliflower bites hot with tahini dip on the side.

These spicy cauliflower buffalo bites are sure to be a hit, offering all the bold flavors of classic buffalo wings without the carbs or animal products. The tahini dip adds a creamy, cooling counterpoint, making this appetizer irresistible for any Friday celebration.

Avocado Seaweed Wraps with Sesame Lime Dressing

Avocado seaweed wraps are a delightful fusion of creamy avocado, crunchy vegetables, and savory seaweed. These low-carb, keto-friendly appetizers are packed with flavor and nutrients. The sesame lime dressing enhances the natural flavors of the ingredients, creating a refreshing and satisfying bite. Perfect for a Friday evening snack or as a conversation starter at gatherings.

Ingredients:

• 6 nori sheets
• 2 ripe avocados, sliced
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup red bell pepper, julienned
• 1/4 cup fresh cilantro leaves

For the Sesame Lime Dressing:

• 2 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp soy sauce or tamari
• 1/2 tsp grated ginger
• 1/2 tsp sesame seeds

Instructions:

1. Prepare the dressing: Whisk sesame oil, lime juice, soy sauce, ginger, and sesame seeds in a small bowl.
2. Assemble the wraps: Lay a nori sheet shiny side down. Layer avocado slices, shredded carrots, cucumber, bell pepper, and cilantro on one end.
3. Drizzle a small amount of dressing over the fillings. Roll the nori tightly, sealing the edge with a bit of water.
4. Slice each roll into bite-sized pieces and serve with additional dressing on the side.

Avocado seaweed wraps are a fresh, fun, and flavorful appetizer that feels indulgent yet keeps you on track with your health goals. The sesame lime dressing ties everything together beautifully, making this dish a standout option for Friday nights.

Keto Zucchini Pizza Bites

Craving pizza but want to stay keto-friendly? These zucchini pizza bites are the perfect solution! Low-carb, vegan, and easy to customize, they pack all the flavors of pizza in a small, guilt-free package. Perfect for sharing, they’re an ideal Friday appetizer that everyone asking for more.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup marinara sauce (sugar-free)
• 1/4 cup vegan mozzarella cheese (shredded)
• 1/4 cup black olives, sliced
• 1/4 cup fresh basil leaves
• 1 tsp Italian seasoning

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange zucchini rounds on a parchment-lined baking sheet.
3. Spread a small amount of marinara sauce on each round. Top with vegan mozzarella, a slice of olive, and a sprinkle of Italian seasoning.
4. Bake for 10-12 minutes until the cheese melts and the zucchini is tender.
5. Garnish with fresh basil leaves and serve warm.

Zucchini pizza bites deliver the comforting flavors of pizza without the carbs. Their bite-sized nature makes them fun to eat and share, making this recipe a hit for casual Friday nights or as a party appetizer.

Cauliflower Hummus Stuffed Mini Bell Peppers

This inventive take on stuffed peppers uses creamy cauliflower hummus as a filling, making it a low-carb, keto-friendly appetizer with Mediterranean flair. The vibrant colors and rich flavors make these stuffed mini bell peppers a beautiful and delicious addition to any

Ingredients:

• 12 mini bell peppers, halved and deseeded
• 1 small head of cauliflower, steamed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Make the cauliflower hummus: Blend steamed cauliflower, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper until smooth. Adjust seasoning as needed.
2. Stuff the peppers: Spoon cauliflower hummus into the halved mini bell peppers.
3. Garnish with chopped parsley and a drizzle of olive oil.
4. Chill for 10 minutes before serving.

These cauliflower hummus stuffed mini bell peppers are a vibrant and flavorful appetizer that’s as nutritious as it is delicious. With their creamy filling and crunchy exterior, they’re the perfect way to kick off your weekend in a healthy, satisfying way.

Almond Flour Crackers with Vegan Spinach Dip

These crispy almond flour crackers paired with a creamy vegan spinach dip are a winning combination for a Friday night appetizer. The crackers are low-carb, keto-friendly, and perfectly complement the vibrant flavors of the dip. Together, they create a satisfying snack that is both indulgent and nutritious, making it a hit for anyone looking to maintain a healthy lifestyle while enjoying delicious food.

Ingredients for Almond Flour Crackers:

• 1 1/2 cups almond flour
• 1 tbsp flaxseed meal
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp water
• 1 tbsp olive oil

Ingredients for Vegan Spinach Dip:

• 2 cups fresh spinach, chopped
• 1/2 cup cashews (soaked and drained)
• 2 tbsp nutritional yeast
• 1 small garlic clove
• 1 tbsp lemon juice
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste

Instructions:

1. Make the crackers: Preheat oven to 350°F (175°C). Combine almond flour, flaxseed meal, garlic powder, and salt in a bowl. Add water and olive oil, mixing until a dough forms. Roll out the dough between two sheets of parchment paper to 1/8-inch thickness. Cut into squares, transfer to a baking sheet, and bake for 12-15 minutes until golden.
2. Prepare the dip: Blend cashews, nutritional yeast, garlic, lemon juice, almond milk, salt, and pepper until smooth. Stir in chopped spinach.
3. Serve crackers with the dip on the side.

This pairing of almond flour crackers with vegan spinach dip is a crunchy, creamy delight. The crackers provide a wholesome base for the nutrient-packed dip, making this appetizer both satisfying and health-conscious. Perfect for a cozy Friday or as part of a party platter.

Eggplant Baba Ganoush Lettuce Cups

Elevate your Friday appetizer game with these low-carb eggplant baba ganoush lettuce cups. Creamy, smoky baba ganoush served in crisp lettuce leaves offers a refreshing, keto-friendly twist on a Mediterranean classic. This recipe is not only easy to prepare but also packed with flavor and texture, making it a delightful addition to your appetizer repertoire.

Ingredients:

• 1 medium eggplant
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 8-10 large lettuce leaves (e.g., romaine or butterhead)
• Optional garnish: pomegranate seeds or chopped parsley

Instructions:

1. Preheat oven to 400°F (200°C). Pierce the eggplant with a fork and roast for 30-40 minutes until soft. Let cool, then peel and mash the flesh.
2. Mix mashed eggplant with tahini, olive oil, lemon juice, garlic, salt, and pepper until smooth.
3. Spoon baba ganoush into the center of each lettuce leaf. Garnish with optional toppings.
4. Serve immediately or chill for 10 minutes before serving.

These eggplant baba ganoush lettuce cups are a delightful fusion of creamy and crunchy textures. Their light, smoky flavor makes them perfect for Friday evenings, offering a refreshing yet indulgent appetizer that aligns with keto and vegan goals.

Spiced Zucchini Chips with Guacamole

Spiced zucchini chips with creamy guacamole are a snack lover’s dream. These crispy, low-carb chips are seasoned to perfection and pair wonderfully with a zesty guacamole dip. They’re an easy, healthy, and utterly delicious appetizer that adds flair to your Friday nights without derailing your keto lifestyle.

Ingredients for Zucchini Chips:

• 2 medium zucchinis, thinly sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Ingredients for Guacamole:

• 2 ripe avocados, mashed
• 1 tbsp lime juice
• 1 small tomato, finely chopped
• 1 tbsp cilantro, chopped
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Prepare the chips: Preheat oven to 250°F (120°C). Toss zucchini slices with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange on a lined baking sheet and bake for 1-2 hours until crisp, flipping halfway through.
2. Make the guacamole: Combine mashed avocados, lime juice, tomato, cilantro, cumin, salt, and pepper in a bowl. Mix well.
3. Serve zucchini chips with guacamole on the side.

This duo of spiced zucchini chips and guacamole is an irresistible combination of crunch and creaminess. Perfect for a Friday evening snack or a party appetizer, this recipe is as satisfying as it is healthy, making it a must-try for any keto vegan enthusiast.

Portobello Mushroom Mini “Pizzas”

These portobello mushroom mini “pizzas” bring all the cheesy, savory goodness of pizza in a low-carb, keto-friendly format. The meaty texture of portobello mushrooms makes them an excellent base, while the toppings can be customized to suit your taste. This easy-to-make appetizer is perfect for satisfying pizza cravings on a Friday night while staying on track with your health goals.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup vegan mozzarella cheese
• 1/4 cup black olives, sliced
• 1/4 cup chopped spinach
• 1 tsp Italian seasoning

Instructions:

1. Preheat oven to 375°F (190°C). Place mushroom caps on a lined baking sheet, gill side up.
2. Spread marinara sauce inside each mushroom cap.
3. Top with vegan mozzarella, olives, spinach, and a sprinkle of Italian seasoning.
4. Bake for 15-20 minutes, until mushrooms are tender and cheese is melted.
5. Serve hot and garnish with fresh basil if desired.

Portobello mushroom mini “pizzas” are a delicious way to enjoy the flavors of pizza in a healthy, plant-based format. Their satisfying texture and bold taste make them an excellent choice for Friday appetizers or even a light dinner option.

Thai Peanut Cauliflower Lettuce Wraps

Thai peanut cauliflower lettuce wraps are a bold and flavorful appetizer that’s perfect for starting your weekend. With roasted, spiced cauliflower tossed in a creamy peanut sauce and wrapped in crisp lettuce leaves, this dish is as vibrant as it is nutritious. Packed with healthy fats, protein, and spices, it’s an appetizer that everyone will love.

Ingredients for Cauliflower:

• 1 medium cauliflower, cut into small florets
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt to taste

Ingredients for Peanut Sauce:

• 2 tbsp peanut butter (unsweetened)
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 1 tsp maple syrup (optional)
• 2-3 tbsp water

Additional Ingredients:

• 8 large lettuce leaves (e.g., romaine or iceberg)
• 2 tbsp chopped peanuts
• 1 tbsp chopped fresh cilantro

Instructions:

1. Roast the cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 20-25 minutes until golden.
2. Make the peanut sauce: Whisk peanut butter, soy sauce, lime juice, sriracha, maple syrup, and water until smooth. Adjust consistency with more water if needed.
3. Toss roasted cauliflower with the peanut sauce.
4. Spoon the cauliflower mixture into lettuce leaves and garnish with chopped peanuts and cilantro.
5. Serve immediately.

These Thai peanut cauliflower lettuce wraps are a flavorful and satisfying appetizer that’s easy to prepare and packed with healthy ingredients. They’re perfect for entertaining or as a light Friday night meal.

Stuffed Avocado Halves with Walnut “Chorizo”

Stuffed avocado halves filled with walnut “chorizo” are a hearty, keto-friendly appetizer with bold flavors and creamy textures. The walnut mixture mimics the rich, spiced taste of chorizo while remaining completely plant-based. This dish is not only visually stunning but also incredibly nutrient-dense, making it a perfect appetizer for a relaxing Friday evening.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup walnuts, soaked for 2 hours and drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1 tbsp tomato paste
• Salt to taste

Optional Garnishes:

• Fresh cilantro
• Lime wedges

Instructions:

1. Make the walnut “chorizo”: Pulse walnuts, olive oil, smoked paprika, chili powder, cumin, garlic powder, tomato paste, and salt in a food processor until crumbly but well combined.
2. Prepare the avocados: Scoop out a small amount of avocado flesh to create a larger cavity for the filling.
3. Spoon the walnut “chorizo” mixture into each avocado half.
4. Garnish with fresh cilantro and serve with lime wedges for extra zest.

Stuffed avocado halves with walnut “chorizo” are a delicious and satisfying appetizer that combines creamy, rich, and smoky flavors. This dish is not only a visual treat but also a nutrient-packed way to enjoy a keto-friendly snack on a Friday night.

Creamy Vegan Ranch Celery Sticks

Creamy vegan ranch celery sticks are a quick and refreshing appetizer that’s both low-carb and keto-friendly. The crispness of celery pairs perfectly with the rich, herb-infused vegan ranch dip, creating a satisfying and wholesome snack. These are great for sharing during a relaxed Friday evening or as a simple, no-fuss starter for guests.

Ingredients for Vegan Ranch Dip:

• 1/2 cup unsweetened coconut yogurt
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Additional Ingredients:

• 6-8 celery stalks, cut into 3-inch pieces

Instructions:

1. Prepare the ranch dip: Mix coconut yogurt, lemon juice, garlic powder, onion powder, dill, parsley, salt, and pepper in a bowl until well combined. Chill for 15 minutes for flavors to meld.
2. Spoon or pipe the ranch dip into the celery sticks.
3. Arrange on a platter and serve immediately.

These creamy vegan ranch celery sticks are a delightful combination of crunchy and creamy textures. Packed with fresh herbs, they’re a flavorful and nutritious option for any Friday night spread.

Roasted Red Pepper and Walnut Dip with Cucumber Slices

This roasted red pepper and walnut dip, also known as muhammara, is a bold and flavorful appetizer that pairs beautifully with crisp cucumber slices. The smoky, nutty flavors of the dip make it a standout dish, while the cucumber adds a refreshing crunch. This keto-friendly and vegan option is perfect for casual Friday evenings or more formal gatherings.

Ingredients for the Dip:

• 2 large roasted red peppers (jarred or freshly roasted)
• 1/2 cup walnuts, toasted
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove
• 1 tsp smoked paprika
• Salt and pepper to taste

Additional Ingredients:

• 1 cucumber, sliced into rounds

Instructions:

1. Make the dip: Blend roasted red peppers, walnuts, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a food processor until smooth. Adjust seasoning as needed.
2. Serve the dip in a bowl with cucumber slices arranged around it.

Roasted red pepper and walnut dip with cucumber slices is a vibrant, delicious appetizer that’s packed with nutrients and bold flavors. Its creamy texture and smoky taste make it a favorite for any Friday night spread.

Keto-Friendly Zucchini and Avocado Gazpacho Shots

For a refreshing and unique appetizer, try keto-friendly zucchini and avocado gazpacho shots. This chilled soup is smooth, creamy, and packed with healthy fats and fresh flavors. Served in small glasses, it’s a fun and elegant addition to any Friday evening appetizer lineup.

Ingredients:

• 1 medium zucchini, chopped
• 1 ripe avocado, peeled and pitted
• 1/2 cup cucumber, chopped
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup water (adjust for desired consistency)

Optional Garnish:

• Fresh dill or parsley
• Lemon zest

Instructions:

1. Blend zucchini, avocado, cucumber, olive oil, lemon juice, garlic powder, salt, pepper, and water in a blender until smooth. Adjust seasoning as needed.
2. Chill the gazpacho for at least 30 minutes.
3. Pour into small shot glasses and garnish with fresh herbs or lemon zest.

These zucchini and avocado gazpacho shots are a refreshing and creamy appetizer that’s as fun to eat as it is nutritious. Perfect for a low-carb, vegan-friendly Friday night, they’re sure to impress with their unique presentation and vibrant flavors.

Note: More recipes are coming soon