Here are two favourites from our vegan snacks collection, free to cook right now. The full set of 44 vegan snacks recipes — with audio cook-along, grocery lists and favourites — lives in the app.
Pecan-Crusted Vegan Cheese Balls
Ingredients
- For Base Cheese Mixture:
- 1 1/4 cups raw cashews, soaked for 2 hours and drained
- 3 tablespoons coconut oil, melted (refined for neutral flavor)
- 3 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine sea salt
- For Coating:
- 1 cup pecans, finely chopped
- 2 tablespoons fresh chives, minced (optional)
- 2 tablespoons fresh parsley, minced (optional)
Instructions
- In a food processor, blend cashews, coconut oil, nutritional yeast, lemon juice, vinegar, garlic powder, and salt until thoroughly combined and very smooth, stopping to scrape down sides as needed. The finished mixture should be creamy and thick, with no visible nut pieces.
- Chill mixture for 30 minutes to firm up—it should feel scoopable yet pliable.
- Mix chopped pecans, chives, and parsley in a shallow bowl.
- With clean hands, scoop out heaping tablespoons of the cheese mixture and roll into small balls, about 1 inch across. For larger parties, form into two big balls.
- Gently roll each ball in the pecan-herb coating, pressing lightly so nuts stick and form an even crust.
- Place coated cheese balls on a plate, cover, and refrigerate at least 1 hour to set. When ready to serve, cheese balls should slice neatly and feel slightly springy to the touch.
Tips
- Soak cashews thoroughly for optimal creaminess.
- If short on time, chill cheese mixture in the freezer for 15 minutes instead.
- Store leftover cheese balls in an airtight container in the refrigerator for up to 5 days.
- Excellent served with crackers, cucumber rounds, or as part of a festive vegan cheese board.
Variations
- Substitute walnuts or almonds for pecans depending on preference.
- Add smoked paprika or truffle oil to cheese mixture for specialty flavors.
- For a soy-free option, ensure nutritional yeast is certified soy-free.
- By incorporating these protein-rich nut-based spreads and bites into your repertoire, you can offer nourishing, beautiful appetizers that cater to a variety of tastes and dietary needs. Each recipe brings textural contrast—creamy, crunchy, smooth, or chewy—and vibrant visual elements that enhance any snack table.
Rice Paper Veggie Dumplings
Ingredients
- Filling:
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1/2 red bell pepper, finely diced
- 2 green onions, thinly sliced
- 1/2 cup finely chopped shiitake mushrooms
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp grated ginger
- Assembly:
- 16 rice paper wrappers (8-inch)
- For dipping:
- Soy-ginger sauce or chili-garlic sauce
Instructions
- Combine all filling ingredients in a large bowl. Toss thoroughly; vegetables should look bright and glistening.
- Fill a shallow dish with warm water. Submerge one rice paper wrapper for 8–10 seconds until pliable but not mushy.
- Lay out softened wrapper on a damp towel. Place 2 Tbsp filling near lower third. Fold sides inward, then roll from bottom up like a burrito, encasing filling snugly.
- Repeat with remaining wrappers and filling.
- For steaming: Arrange dumplings in a single layer in a basket lined with parchment (to prevent sticking). Steam over simmering water for 6–7 minutes or until dumplings turn translucent and feel tender.
- For pan-frying: Heat 2 tsp oil in a nonstick skillet over medium heat. Cook dumplings, seam-side down, for 2–3 minutes per side until crisp and golden.
- Serve hot with dipping sauces.
Tips
- Work quickly to prevent rice papers from drying out or tearing.
- Prepare filling a day ahead for easy assembly.
- Enjoy steamed dumplings warm; fried ones keep their crispness best when served immediately.
- Store leftovers separated by wax paper and reheat by steaming or pan-cooking.
Variations
- Substitute other veggies as desired, such as zucchini or spinach.
- Use aminos or coconut aminos for a soy-free version.
- These snack recipes provide a flexible foundation for every household, blending convenience with wholesome ingredients. Next, discover colorful wraps, pita sandwiches, savory quesadillas, and Mediterranean-inspired pinwheels—each crafted to bring even more variety and ease to your family’s snacking repertoire.
- Flat, Folded, and Filled: Quick Wraps & Pita Pockets
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