3 Plant Based Vegan Party Snacks

Welcome Friends!

Who loves the super bowl? Who loves eating all the snacks at the super bowl party? Whatever your style is, I’ve got you covered with some vegan snacks that will fill you up and not leave you feeling bloated or guilty. We love a healthy, plant based option!

PinitPotato Skins

I’ve been on a major kick to eat plant based vegan – as opposed to junk food vegan – and focus on getting as many nutrients as I can from plant foods. I personally love football and the super bowl so I’m always excited for it. I also love the party snacks, and I usually make a bunch of junk food and wash it down with beer and ice cream. Epitome of health over here. This year I am going to do things a bit differently.

PinitCilantro Jalapeno Spread 5

I am taking a different approach to my party foods this year. I want to be able to recreate some dishes that I used to enjoy, but instead make them from whole plant foods that will leave me feeling satisfied and nourished. I have also been experimenting with eating gluten free, so all of these recipes are completely gluten free. I hope that you are looking for snacks that will leave you feeling satisfied, nourished, and delicious and that you are excited to try these out!

Oil Free Cilantro Jalapeno Spread

First up, I am making a creamy spread, but I’m elevating it with a different flavor profile. I love a good, smooth spread and I also love cilantro and spice. So my perfect spread would be something like a cilantro jalapeno blend, which is what I did here. If you don’t like cilantro or jalapenos just ditch them and have a delicious spread or add in something that you love. For example you could add some olive oil, roasted red peppers, or even pine nuts. Go ham! Can vegans say that? I’m gonna say it…

PinitCilantro Jalapeno Spread Ingredients
Oil Free Cilantro Jalapeno Spread
Prep Time
15 mins
Total Time
15 mins

A delicious, creamy spread that can be used as a dip, on a sandwich or as a sauce for pasta or rice.

Course: Appetizer
Cuisine: vegan
Servings: 8
Author: Vegan Shmegan Blog
  • 1 can chickpeas drained and rinsed
  • 3 cloves garlic
  • cup tahini
  • 2 tbsp lemon juice
  • ¾ tsp salt
  • ¼ cup cilantro
  • ¼ cup pickled jalapeno
  • ½ cup water
  1. Add the chickpeas, garlic, tahini, lemon juice, salt, half the jalapenos and water to a blender and blend until the mixture is very creamy and fluffy. At least 1-2 minutes. We want it thick and creamy!

    PinitCilantro Jalapeno Spread 2
  2. Put your dreamy, smooth mixture into a bowl.
  3. Dice the remaining jalapenos and finely chop the cilantro.
  4. Stir the diced jalapenos and cilantro into the creamy blend.

  5. Serve with sliced veggies or rice crackers.

Buffalo “Chicken” Dip

Buffalo dip was my go to party dish to make. I brought buffalo dip everywhere I went. To think of how much dairy is in just one of those dishes is absurd to me now. I am probably most excited to create this dish because I truly loved this and it took me too long to tackle a vegan version. I was drooling coming up with the recipe and testing it just knowing that I got to have some buffalo dip! I really hope that you try this one out. I’m very proud of it!

PinitBuffalo Dip
Healthy Buffalo “Chicken” Dip
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

This recipe is a healthy, guilt free take on a classic party dip. Enjoy this creamy buffalo spread as an appetizer with carrots, celery, or crackers. 

Course: Appetizer
Cuisine: vegan
Servings: 12
Author: Vegan Shmegan Blog
  • 2 cans cannellini beans can sub navy beans
  • ¾ cup Franks Red Hot Original Sauce
  • 1 cup water
  • ½ cup cashews
  • 2 Tbsp tahini
  • ¼ cup nutritional yeast
  • 1 tsp dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 can jackfruit, drained
  • ½ cup green onion
  • ¼ cup cilantro or parsley
  • celery, carrots or crackers for dipping
  1. To soften the cashews boil them for 10 minutes then drain and set aside.

  2. Preheat the oven to 375F.
  3. Rinse and drain the cannellini beans.
  4. Add the beans, Franks Red Hot sauce, water, cashews, tahini, nutritional yeast, dill, garlic powder, and onion powder to a high speed blender.

    PinitBuffalo Dip Ingredients
  5. Blend everything until it’s well combined into a thick, creamy mixture and pour into a medium sized bowl.

  6. Rinse and drain the jackfruit.
  7. Use a fork to shred the jackfruit into to small pieces.
  8. Add the jackfruit, half the green onions, and cilantro to the mix and stir it in until well combined.
  9. Add the mixture to a baking dish and put it in the oven.
  10. Bake for 20 minutes.

  11. Remove from the oven and add the remaining green onions on the dip.
  12. Dip carrots, celery or rice crackers or corn tortilla chips into the dip and enjoy!

Healthy Twice Baked Potato Skins

In my opinion, twice baked potatoes are so worth the effort. Making the creamy, flavorful filling is such an upgrade to a basic baked potato. I love this recipe because I have a couple of side recipes in this – the Cheesy Tahini Sauce and the Mushroom Bacon Bits – that you can use in so many ways!

These are so nutritious that you can make these for a weeknight dinner side, not just party food! You gotta try this recipe!

PinitPotato Skin Filling
Healthy Twice Baked Potato Skins

This recipe combines a delicious cheesy tahini sauce, mushroom bacon andclassic twice baked potatoes. These can be served as an appetizer or as a side to a main dish.

Course: Appetizer, Side Dish
Cuisine: vegan
Servings: 8
Author: Vegan Shmegan Blog
  • 4 potatoes
  • ¾ cup chopped green onions
  • 1 batch Mushroom Bacon
  • 1 batch Cheesy Tahini Sauce
  • 1 tsp salt
  • 2 tbsp cashew parmesan I like Minimalist Baker’s recipe
Mushroom Bacon
  • 16 oz cremini mushrooms rough diced
  • cup maple syrup
  • 2 Tbsp liquid smoke
  • ½ tsp salt
  • ½ tsp black pepper
Cheesy Tahini Sauce
  • ½ cup tahini
  • ½ cup almond milk
  • 4 tbsp lemon juice
  • 4 tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp garlic powder
  1. Preheat oven to 375F.
  2. Clean and bake potatoes for 45 minutes to an hour until they are fork tender.

  3. Prepare the Mushroom Bacon (see below).

  4. Prepare the Cheesy Tahini Sauce (see below).

  5. Take the potatoes out of the oven and let them cool for at least 10 minutes until you can hold them.

  6. Cut the potatoes in half and carefully remove the inner part of the potato, leaving about a quarter inch of potato in the skin.
  7. Add the potato innards to a bowl and mix in the Tahini Sauce, ½ of the Mushroom Bacon and ½ cup of green onions.

    PinitPotato Skin Filling
  8. Fill the potato skins with the potato blend.
  9. Sprinkle the potatoes with cashew parmesan.

  10. Add the potatoes back to the oven and bake for 15 minutes.
  11. Take the potatoes out of the oven and top with the remaining Mushroom Bacon and green onions.
Mushroom Bacon
  1. Dice the mushrooms and put into a bowl.
  2. Add the maple syrup, liquid smoke, salt and pepper to the mushrooms.
    PinitMushroom Bacon
  3. Marinate for 30 minutes.
  4. Spread the mushrooms out evenly on a baking sheet and put in the oven.
  5. Bake for 30 minutes until the liquid is absorbed.
Cheesy Tahini Sauce
  1. Add tahini, almond milk, lemon juice, nutritional yeast, salt and garlic powder to small bowl.

    PinitCheesy Tahini 2
  2. Mix with a spoon until the mixture is well combined.

Thank you for checking out my plant based vegan party snack recipes! As always when you make them tag me on Instagram so that I can see. Have a beautiful day!

Talk to you soon!

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3 Plant Based Vegan Party Snacks