Make these fun and festive vegan New Year’s Eve recipes this year to inspire your guests and help them fall in love with plant-based treats. Our crowd-pleasing recipes will make for the best party ever!
Find secretly vegan goodness like cheese fondue, buffalo chicken dips and lentil meatballs that will sway any non-vegan as well as festive desserts featuring lots of glitter and champagne!
Suitable for anyone who loves to eat, we’ve collected plant-based party food that’s on the healthier side and quick to make as well as more elaborate dishes that are quickly gobbled up by picky eaters.
No matter if you want to keep it simple this year or want to create a whole buffet or dinner menu, our picks are sure to help!
Impress your party guests with this colorful vegan appetizer platter! Lots of colorful fresh and roasted produce, an array of dips and crackers plus a simple homemade cheese ball all join forces for this customizable recipe.
Step-by-step instructions are included to make the perfect appetizer platter for your needs!
Make this simple finger food out of potatoes and veggies! These crispy croquettes are liked by young and old alike and can be dipped into anything from ketchup to vegan cheese sauce or garlic yogurt dressing.
Tender, crispy, flavorful and fun: these vegan cauliflower wings are a true win at any gathering! Coated in a homemade buffalo sauce and crispy cornflakes, they make any picky eater fall in love with veggies.
What’s there not to love about this scrumptious dip? Based on cauliflower, sauerkraut and cashews, this recipe is loaded with cheesy nutritional yeast, smoked paprika, caramelized onions and vegan bacon bits — making it irresistibly delicious.
Perfect to bring with you or serve your non-vegan guests!
This classic appetizer is actually easy to make vegan by using one genius ingredient: hearts of palm. They get a fishy flavor thanks to brilliant seasoning and require only 8 ingredients and 20 minutes to make!
Try this for any seafood lovers and serve with vegan mayo or aioli!
Make these fun and festive vegan New Year’s Eve recipes this year to inspire your guests and help them fall in love with plant-based treats. Our crowd-pleasing recipes will make for the best party ever! The following vegan rum balls recipe is so delicious and takes only around 15 minutes to make, perfect for making ahead of time or bringing to a gathering.
Vegan Rum Balls
1 cup dates, pitted (120 g)
1 cup almonds (100 g)
2 tablespoons coconut, desiccated
1-2 tablespoons rum extract
2 tablespoons cocoa powder
1 tablespoon maple syrup
2 tablespoons almond butter
2 oz dark chocolate, melted (55 g)
Pinch of salt
Start by melting the chocolate in the microwave or on the stove. If you don't have a good food processor, soak your dried dates for a couple of minutes in hot water, then drain them well.
Place the almonds in a food processor and pulse until they turn into a fine meal. Add the rest of the ingredients and blend until a large ball forms.
You might need to add a splash of water in order to achieve the right consistency while blending.
Using your wet hands, divide the mixture into equally sized pieces and roll each of them until you've created a little ball.
Place all of your rum balls next to each other on a plate. You can roll them in some desiccated coconut or extra cocoa powder if you like.
Transfer them into the fridge for 20-30 minutes before serving so they can firm up. The homemade rum balls can be stored in a sealed container in the fridge for 4-5 days or in the freezer for up to 3 months.
You can add 1 tablespoon of brewed espresso or a spritz of dark rum to your balls if you like!
Instead of almonds, you can use walnuts, pecans or cashews. Almond butter can be swapped for cashew, coconut or sunflower seed butter.
If you want the rum balls to be sweeter, add more maple syrup as well as more coconut or almonds.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
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Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.