40+ Flavorful Holiday Vegan Appetizers That Will Impress Your Guests

The holiday season is the perfect time to indulge in delicious food, and whether you’re hosting a holiday party or bringing a dish to share, vegan appetizers can be a stunning addition to your festive spread.

Gone are the days when plant-based appetizers were limited to basic veggie trays or plain hummus. In this post, we’ve rounded up 40+ vegan holiday appetizer recipes that are as flavorful, festive, and satisfying as any traditional dish.

From savory bites to sweet treats, these plant-based recipes will help you create a memorable, cruelty-free celebration without sacrificing taste or style.

Whether you’re vegan or just looking to incorporate more plant-based dishes into your holiday menu, there’s something for everyone!

40+ Flavorful Holiday Vegan Appetizers That Will Impress Your Guests

With these 40+ vegan holiday appetizer recipes, you’ll have no trouble creating a spread that not only looks impressive but also brings bold and exciting flavors to the table.

The beauty of these plant-based appetizers lies in their versatility—whether you’re looking for light, refreshing bites or rich, indulgent treats, you’ll find something to suit your guests’ tastes and dietary preferences.

These recipes are not just for vegans; they’re perfect for anyone looking to enjoy delicious, festive food that’s also kind to the planet and animals.

So, gather your ingredients, preheat your oven, and get ready to wow your friends and family with these crowd-pleasing holiday appetizers.

Vegan Stuffed Mushrooms

These bite-sized stuffed mushrooms are a perfect vegan appetizer for the holiday season. Packed with a flavorful blend of vegetables, herbs, and nutritional yeast, they offer a delicious, cheesy texture without dairy. They’re easy to prepare and make an impressive addition to your holiday spread.

Ingredients:

• 20 large white mushrooms, stems removed and chopped
• 1 tbsp olive oil
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tbsp nutritional yeast
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add chopped mushroom stems, onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened.
3. Remove from heat and stir in breadcrumbs, nutritional yeast, parsley, salt, and pepper.
4. Stuff each mushroom cap with the filling mixture.
5. Place the stuffed mushrooms on a baking sheet and drizzle with a little olive oil.
6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Drizzle with lemon juice before serving.

These vegan stuffed mushrooms are rich in flavor and texture, with a slightly crispy top and a tender mushroom base. They are easy to make in advance, allowing you to enjoy more time with your guests. The nutritional yeast adds a cheesy, savory element, making them irresistible to even non-vegans.

Vegan Sweet Potato Crostini

This festive crostini is a delightful combination of roasted sweet potatoes, tangy cranberry sauce, and creamy avocado, all served on crispy toasted baguette slices. The contrast in textures and flavors makes this appetizer a crowd-pleaser that fits perfectly into the holiday spirit.

Ingredients:

• 1 medium sweet potato, peeled and sliced into thin rounds
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 French baguette, sliced into 1/2-inch pieces
• 1/2 cup cranberry sauce (store-bought or homemade)
• 1 ripe avocado, mashed
• Fresh parsley or mint for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potato rounds with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
3. While the sweet potatoes are roasting, toast the baguette slices in the oven for 5-7 minutes, until golden and crispy.
4. Spread a thin layer of mashed avocado on each toasted baguette slice.
5. Top with a roasted sweet potato round and a dollop of cranberry sauce.
6. Garnish with fresh parsley or mint and serve.

This vibrant crostini is a perfect mix of sweet and savory, with the roasted sweet potato and cranberry sauce creating a holiday-inspired flavor profile. The creamy avocado brings balance to the bite, and the crispy baguette provides the ideal base. You can make the toppings ahead of time, keeping the crostini fresh by assembling them just before serving.

Vegan Spinach and Artichoke Dip

This rich and creamy vegan spinach and artichoke dip is perfect for dipping crackers, bread, or vegetable sticks. Made with cashews, nutritional yeast, and a variety of savory seasonings, it has all the comforting flavors of the classic version, but it’s entirely plant-based and dairy-free.

Ingredients:

• 1 cup raw cashews, soaked in water for at least 4 hours
• 1 cup frozen spinach, thawed and drained
• 1/2 cup canned artichoke hearts, chopped
• 2 tbsp nutritional yeast
• 1/4 cup unsweetened almond milk (or other plant milk)
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Olive oil, for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a small baking dish with olive oil.
2. Drain and rinse the soaked cashews, then place them in a high-speed blender or food processor.
3. Add almond milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend until smooth and creamy.
4. Stir in the spinach and chopped artichokes, mixing to combine.
5. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
6. Bake for 25-30 minutes, until the dip is hot and bubbly on top.
7. Serve with bread, chips, or raw vegetables for dipping.

This vegan spinach and artichoke dip offers all the comforting creaminess of the classic version, but with the added benefit of being fully plant-based. The cashews give the dip its rich, velvety texture, while the nutritional yeast adds a cheesy flavor. Perfect for a crowd, this dip can be prepared ahead of time and simply popped in the oven before serving, making it an ideal holiday appetizer.

Vegan Holiday Pâté

This vegan pâté is a flavorful and savory spread made from mushrooms, lentils, and walnuts, perfect for your holiday appetizer platter. With rich umami flavors and a smooth, spreadable texture, it pairs beautifully with crackers, bread, or vegetables. It’s a sophisticated, plant-based alternative to traditional pâté.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1/2 cup walnuts, chopped
• 1 tbsp olive oil
• 1 cup mushrooms, finely chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms. Sauté for 5-7 minutes until the mushrooms release their moisture and become tender.
2. Add cooked lentils, soy sauce, fresh thyme, and parsley. Stir to combine, cooking for another 2-3 minutes.
3. Remove from heat and transfer to a food processor. Add lemon juice, salt, and pepper, then pulse until the mixture is smooth and spreadable. If needed, add a little water to achieve your desired consistency.
4. Transfer the pâté to a bowl or serving dish and refrigerate for at least an hour to allow the flavors to meld together.
5. Serve chilled with crackers, bread, or vegetable crudités.

This vegan holiday pâté offers a rich, hearty texture with a wonderful depth of flavor, making it a great addition to any holiday appetizer spread. The combination of lentils and walnuts provides protein and healthy fats, while the mushrooms and herbs contribute savory umami. This pâté can be made in advance, allowing you to prepare more of your holiday meal ahead of time.

Vegan Cranberry Brie Bites

These bite-sized puff pastry cups filled with creamy vegan brie and tangy cranberry sauce are a sweet and savory treat that will steal the show at any holiday gathering. With their crisp, flaky exterior and indulgent interior, they’re easy to prepare yet look elegant and festive.

Ingredients:

• 1 sheet puff pastry (store-bought, vegan)
• 1/2 cup cranberry sauce (store-bought or homemade)
• 1/2 cup vegan brie cheese, cut into small cubes
• Fresh thyme leaves, for garnish
• Olive oil, for brushing

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin.
2. Roll out the puff pastry sheet on a lightly floured surface and cut it into squares, large enough to fit into the muffin tin cups.
3. Gently press the puff pastry squares into the muffin tin, creating little cups.
4. Place a small cube of vegan brie in each pastry cup.
5. Top the brie with a spoonful of cranberry sauce.
6. Brush the edges of the puff pastry with olive oil for a golden, crispy finish.
7. Bake for 15-20 minutes, or until the puff pastry is golden and puffy.
8. Remove from the oven and garnish with fresh thyme leaves before serving.

These cranberry brie bites offer a perfect balance of sweet and savory, with the creamy vegan brie melting beautifully inside the flaky pastry shell. The tangy cranberry sauce adds a festive touch, making them a visually appealing and flavorful option for your holiday appetizer table. They can be prepared quickly, but look incredibly elegant, making them ideal for impressing guests.

Vegan Holiday Stuffed Mini Bell Peppers

Mini bell peppers stuffed with a flavorful quinoa and black bean mixture make for a colorful and nutrient-packed vegan appetizer. The stuffing is seasoned with cumin, lime, and fresh cilantro, giving it a festive, vibrant flavor that pairs well with the sweetness of the peppers.

Ingredients:

• 12 mini bell peppers, halved and seeds removed
• 1/2 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tbsp fresh cilantro, chopped
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the mini bell pepper halves on the baking sheet, cut side up.
3. In a bowl, combine cooked quinoa, black beans, corn, red onion, lime juice, cumin, cilantro, salt, and pepper.
4. Spoon the quinoa mixture into each bell pepper half, pressing it down gently.
5. Drizzle a little olive oil over the stuffed peppers for a golden finish.
6. Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
7. Garnish with extra cilantro before serving.

These stuffed mini bell peppers are not only festive and colorful but also incredibly healthy. The quinoa and black bean mixture is high in protein and fiber, making them a satisfying yet light appetizer. The balance of cumin and lime adds depth to the dish, making it perfect for your holiday table. You can prepare the stuffing ahead of time and simply stuff the peppers before baking.

Vegan Caprese Skewers

These fresh, plant-based skewers are a vegan twist on the classic caprese salad, featuring cherry tomatoes, fresh basil, and creamy vegan mozzarella. Drizzled with a balsamic glaze, these skewers are light, refreshing, and perfect for the holidays, providing a burst of flavor in every bite.

Ingredients:

• 1 pint cherry tomatoes
• 1 package vegan mozzarella balls or vegan mozzarella, cut into small cubes
• Fresh basil leaves
• Balsamic glaze, for drizzling
• Toothpicks or small skewers

Instructions:

1. Thread a cherry tomato, a basil leaf, and a vegan mozzarella ball (or cube) onto each toothpick or skewer.
2. Arrange the skewers on a serving platter.
3. Drizzle the balsamic glaze over the skewers just before serving.
4. Optionally, sprinkle with a pinch of salt and pepper for extra flavor.

These vegan caprese skewers are a delightful, no-cook appetizer that’s as easy to assemble as it is delicious. The fresh basil and juicy tomatoes pair perfectly with the creamy vegan mozzarella, while the balsamic glaze adds a rich, tangy finish. This appetizer is light yet full of flavor, making it a great addition to any holiday spread. Plus, they’re easily customizable to your taste!

Vegan Roasted Red Pepper Hummus

This creamy, smoky hummus made with roasted red peppers is a perfect holiday appetizer to serve with pita chips, crackers, or fresh vegetables. The natural sweetness of the peppers blends seamlessly with the earthy chickpeas, while tahini and garlic create a rich, smooth dip that everyone will love.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 roasted red pepper (jarred or homemade)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1-2 tbsp water (if needed)

Instructions:

1. In a food processor, combine the chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper.
2. Blend until smooth, adding water if needed to reach your desired consistency.
3. Taste and adjust the seasoning, adding more salt or lemon juice if desired.
4. Transfer the hummus to a serving bowl and drizzle with a bit more olive oil, if desired.
5. Serve with pita chips, crackers, or fresh vegetables.

This vegan roasted red pepper hummus offers a smooth and smoky flavor that will brighten up any appetizer spread. The roasted peppers lend a natural sweetness that balances the creaminess of the chickpeas and tahini, while cumin adds a hint of warmth. It’s a versatile dip that can be made ahead of time and enjoyed as a light, satisfying snack for any holiday gathering.

Vegan Cheese and Grape Skewers

These simple yet elegant skewers feature a combination of sweet grapes and rich, creamy vegan cheese. They are perfect for holiday parties, providing a mix of textures and flavors that are both refreshing and indulgent, all on a convenient skewer for easy serving.

Ingredients:

• 1 bunch seedless grapes (red or green)
• 1 package vegan cheese (such as vegan brie, cheddar, or a creamy variety)
• Fresh rosemary sprigs for garnish
• Toothpicks or small skewers

Instructions:

1. Cut the vegan cheese into cubes large enough to skewer.
2. Thread one grape and one piece of vegan cheese onto each toothpick or skewer.
3. Arrange the skewers on a platter and garnish with fresh rosemary sprigs.
4. Serve immediately or refrigerate until ready to serve.

These vegan cheese and grape skewers are a delightful holiday snack with a beautiful balance of sweet and savory. The creamy vegan cheese pairs perfectly with the burst of freshness from the grapes, creating a simple yet impressive appetizer. With the added garnish of rosemary, they are sure to add a festive touch to your spread.

Vegan Sweet and Spicy Caramelized Nuts

These roasted nuts are coated in a delicious, sweet and spicy glaze, making them the perfect bite-sized holiday treat. They’re sweetened with maple syrup, seasoned with cayenne pepper, and roasted to perfection for a crunchy, flavorful snack that’s both savory and sweet.

Ingredients:

• 2 cups mixed nuts (such as almonds, cashews, and pecans)
• 1/4 cup maple syrup
• 1 tbsp olive oil
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp ground cinnamon
• Salt, to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine maple syrup, olive oil, cayenne pepper, cinnamon, and a pinch of salt.
3. Add the mixed nuts to the bowl and toss until evenly coated with the glaze.
4. Spread the nuts in a single layer on the baking sheet and roast for 15-20 minutes, stirring halfway through, until the nuts are golden brown and fragrant.
5. Let the nuts cool before serving. They will crisp up as they cool.

These vegan sweet and spicy caramelized nuts are addictive and pack a punch of flavor. The combination of maple syrup and cayenne pepper creates a balance of sweetness and heat that is perfectly suited for the holiday season. They’re easy to make, can be stored for days, and offer a great snack for guests to munch on during your holiday gathering.

Vegan Avocado and Tomato Salsa

This refreshing and vibrant avocado and tomato salsa is a perfect dip for tortilla chips or as a topping for tacos, salads, and more. The creamy avocado complements the tangy tomatoes, while cilantro, lime, and a hint of jalapeño add a burst of freshness and flavor.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeds removed and finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and jalapeño (if using).
2. Add fresh cilantro, lime juice, salt, and pepper to taste.
3. Gently toss the ingredients together to combine, being careful not to mash the avocado.
4. Serve immediately with tortilla chips, or use as a topping for your favorite dishes.

This vegan avocado and tomato salsa is a vibrant and healthy appetizer that’s easy to prepare and full of fresh flavors. The creamy avocado pairs beautifully with the juicy, tangy tomatoes, and the hint of lime and cilantro brightens the dish. Whether served with chips or as a topping, it’s the perfect snack for any holiday occasion.

Vegan Mini Quiche Bites

These vegan mini quiche bites are savory, bite-sized treats made with a rich chickpea flour base, filled with a mix of vegetables like spinach, bell peppers, and onions. They’re perfect for a holiday appetizer or brunch, offering all the flavor of a quiche without any dairy or eggs.

Ingredients:

• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 1/2 cup water
• 1 tbsp olive oil
• 1/2 tsp turmeric (for color)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 1/2 cup spinach, chopped
• 1/4 cup bell peppers, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
2. In a bowl, whisk together chickpea flour, nutritional yeast, water, olive oil, turmeric, garlic powder, onion powder, salt, and pepper until smooth.
3. Stir in the spinach, bell peppers, red onion, and parsley.
4. Pour the mixture evenly into the mini muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, until the quiches are firm and golden brown on top.
6. Let them cool slightly before removing from the tin. Serve warm or at room temperature.

These vegan mini quiche bites are rich, flavorful, and satisfying. The chickpea flour base mimics the texture of a traditional quiche, while the vegetables add freshness and crunch. They’re easy to make in large batches and can be served as a snack or part of a larger holiday meal. Their vibrant colors and delicious flavors make them a hit at any gathering.

Vegan Cucumber Rolls with Hummus

These light and refreshing cucumber rolls are filled with creamy hummus and fresh herbs, creating a delightful bite-sized appetizer. They’re perfect for holiday gatherings when you want something light, healthy, and bursting with flavor.

Ingredients:

• 2 large cucumbers, thinly sliced lengthwise
• 1/2 cup hummus (store-bought or homemade)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Slice the cucumbers thinly lengthwise using a mandoline or a sharp knife. Lay the slices flat on a clean surface.
2. Spread a thin layer of hummus on each cucumber slice.
3. Sprinkle with fresh parsley and dill, then drizzle with a bit of lemon juice.
4. Gently roll up the cucumber slices into small rolls and secure with a toothpick if necessary.
5. Sprinkle with salt and pepper before serving.

These vegan cucumber rolls with hummus are light, fresh, and full of flavor. The crisp cucumber pairs beautifully with the creamy hummus, and the herbs and lemon juice give the rolls a refreshing, zesty finish. They’re a perfect bite-sized appetizer for holiday parties and are easily customizable with your favorite herbs and spices.

Vegan Mushroom Pâté Crostini

This vegan mushroom pâté is rich and earthy, with the mushrooms and garlic creating a savory spread that’s perfect for topping crispy crostini. It’s a simple yet elegant appetizer that’s full of flavor and makes a great addition to your holiday table.

Ingredients:

• 2 cups mushrooms, finely chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup dry white wine (optional)
• 1/4 cup walnuts, chopped
• 1 tbsp nutritional yeast
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 baguette, sliced into thin rounds

Instructions:

1. Preheat the oven to 375°F (190°C) and arrange the baguette slices on a baking sheet. Toast them in the oven for 8-10 minutes until golden and crisp.
2. In a skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
3. Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become tender.
4. Pour in the white wine (if using) and cook for another 2-3 minutes, allowing the liquid to reduce.
5. Remove from heat and stir in the walnuts, nutritional yeast, thyme, salt, and pepper.
6. Transfer the mushroom mixture to a food processor and pulse until smooth.
7. Spread the pâté on the toasted crostini and serve.

These vegan mushroom pâté crostinis are a rich, savory treat with deep, umami flavors from the mushrooms and walnuts. The pâté is creamy and spreadable, making it easy to serve and enjoy. Perfect for holiday appetizers, these crostinis add a touch of elegance to your table and are sure to impress your guests.

Vegan Roasted Cauliflower Bites with Tahini Sauce

These roasted cauliflower bites are seasoned with a smoky blend of spices and served with a creamy tahini dipping sauce. They’re crispy on the outside, tender on the inside, and full of flavor, making them an excellent choice for a holiday appetizer.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 2 tbsp water (to thin the tahini sauce)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets in olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
3. Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until the cauliflower is golden brown and tender.
4. While the cauliflower is roasting, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and creamy.
5. Serve the roasted cauliflower bites with the tahini sauce for dipping, garnished with fresh parsley.

These vegan roasted cauliflower bites with tahini sauce are a fantastic combination of smoky, savory, and creamy flavors. The crispy edges of the cauliflower provide a satisfying crunch, while the tahini sauce adds a rich, nutty element that complements the roasted veggies. They’re a healthy and flavorful option for any holiday appetizer platter, easy to make, and sure to please a crowd.

Note: More recipes​ are coming soon!