It can be difficult when hosting a party, and you have people with mixed dietary needs. You have to figure out how to feed everyone without having to make different meals. If you don't know what people can eat, the smartest thing to do is to build a snack table that's dairy-free. That way you can remove the guesswork and give your dairy-free guests something a bit tastier than just sad and plain vegetables.
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These 60 non-dairy appetizers are made with everyone in mind. Perfect for your lactose-intolerant guests, but also for the dairy lovers too. They are crowd-pleasing and almost guaranteed to disappear before the main course arrives at the table.
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1) Stuffed Bell Peppers
Appetizers that look fancy but don't require much effort are a favorite of mine. Stuffed bell peppers are one of my favorites. You can make them ahead of time and just start to bake them when people arrive. It's one of the best low-effort, high-payoff recipes I know.
I like to have appetizer trays that have a lot of color, and using red and yellow peppers helps to do that. Using mini peppers is perfect, as people don't really want to commit to a large stuffed pepper when trying to mingle. This recipe gives your guests exactly what they want but in a convenient format.
Stuffed Bell Peppers
Ingredients
Method
- Preheat oven to 375F and halve the peppers lengthwise, removing seeds.
- Stir together rice, beans, corn, olive oil, cumin, and cilantro.
- Spoon the filling into each pepper half and arrange on a baking sheet.
- Bake 22 to 25 minutes until the peppers are tender.
- Garnish with extra cilantro and serve warm.
Notes
2) Hummus and Veggie Platter
If your guests let you know that they are going to arrive in around 20 minutes, try this hummus and veggie platter. It's great for making in an emergency. It's so simple: it doesn't require any cooking and virtually no prep.
Don't worry if you think no-cook recipes feel like cheating. They aren't, and when you are stressed, it's great to have recipes like these in your back pocket.
I like to dress it up a little and make it feel a bit more special by adding some good olive oil, maybe a sprinkle of paprika. Even simple things like cutting the vegetables uniformly help to make everything visually stunning.
Hummus and Veggie Platter
Ingredients
Method
- Blend chickpeas, tahini, lemon juice, olive oil, and garlic until smooth.
- Thin with a splash of water until creamy and spoon into a bowl.
- Drizzle with a little extra olive oil on top.
- Slice carrots, cucumbers, peppers, and celery into sticks.
- Arrange the veggies around the hummus and serve.
Notes
3) Avocado Toast Bites
Everybody has heard of avocado toast, but making it into a mini version for party food is brilliant. When I make this for a party, I like to add some lime or lemon and use chili flakes or even chili crisp just to elevate it. The small format is ideal as you don't want your guests trying to eat a large slice of avocado toast while trying to hold a drink.
This is one of those appetizers that disappears quickly, as everybody is familiar with the flavors, and it is ideal for those who avoid dairy whilst not compromising on flavor.
Ingredients
Method
- Preheat oven to 400F, brush baguette rounds with olive oil, and toast 6 to 8 minutes until crisp.
- Mash avocados with lemon juice and a pinch of salt.
- Spread the avocado mash onto each toasted round.
- Sprinkle with red pepper flakes and flaky salt.
- Serve right away while the toast is still crisp.
Notes
4) Mango Salsa with Tortilla Chips
It's nice to see fruit somewhere unexpected in a savory dish. Mango salsa is great to add to your party spreads and helps to add a bit of freshness alongside heavy party foods.
I like to make this not too spicy. I don't want it to overpower the sweetness of the fruit, and I also want all my guests to enjoy it too. The dip is perfect for using with a good, sturdy tortilla chip. You'll love the colors of the salsa too, and it is sure to be a hit at your next party.
Mango Salsa with Tortilla Chips
Ingredients
Method
- Combine diced mango, red onion, and jalapeno in a bowl.
- Stir in cilantro and lime juice.
- Season with a pinch of salt and toss gently.
- Let it sit 10 minutes for the flavors to mingle.
- Serve in a bowl with tortilla chips alongside.
Notes
5) Bruschetta with Tomato and Basil
It's great to make a classic tomato basil bruschetta if tomatoes are in season. There's no need to overcomplicate something that just works. I love the combo of ripe tomatoes with fragrant basil and a crispy piece of bread.
I like to have a lot of topping on the bread. This means the juices of the tomatoes can help soften the top of the crostini slightly. Simple and dairy-free. This is more of an assembly job rather than cooking.
Bruschetta with Tomato and Basil
Ingredients
Method
- Preheat oven to 400F, brush bread slices with olive oil, and toast 6 to 8 minutes.
- Combine tomatoes, garlic, basil, balsamic, and remaining olive oil.
- Season the mixture with salt and pepper.
- Spoon the tomato topping onto each toasted slice.
- Serve immediately for the best crunch.
Notes
6) Sweet Potato Crostini
I used to get quite stressed out trying to make gluten-free appetizers at my parties, but using roasted sweet potato rounds instead of a bread base has totally opened my mind. It's naturally gluten-free, and the sweet and savory combo is addictive.
I like to top these sweet potato rounds with something like a black bean smash or even just some good sea salt and herbs to balance the sweet flavor of the potato. They are practical and sturdy, perfect for heavy toppings, and won't turn soggy.
Sweet Potato Crostini
Ingredients
Method
- Preheat oven to 425F and toss sweet potato rounds with olive oil and paprika.
- Roast on a baking sheet for 22 to 25 minutes, flipping halfway, until tender.
- Mash the avocado with lime juice and a pinch of salt.
- Top each roasted round with a dollop of avocado.
- Sprinkle with pumpkin seeds and serve warm.
Notes
7) Vegan Spinach and Artichoke Dip
When it comes to dairy-free versions of classic cheesy dips, I'm usually a bit of a skeptic, but cashew-based sauces are actually delicious. This vegan spinach and artichoke dip is rich and warm and doesn't taste like a compromise.
The cashews give a really creamy texture when blended, and everybody loves the spinach and artichoke combo. When you serve it warm, it feels comforting and decadent. The first time I ever tried a dip made from cashews, I couldn't believe that it didn't have dairy in it. Give this one a try.
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Vegan Spinach and Artichoke Dip
Ingredients
Method
- Preheat oven to 375F and blend soaked cashews with lemon juice, garlic, nutritional yeast, and a splash of water until creamy.
- Stir in the chopped artichoke hearts and wilted spinach.
- Season with salt and transfer to a baking dish.
- Bake 20 to 25 minutes until hot and lightly golden on top.
- Serve warm with crackers or bread.
Notes
8) Cucumber and Dill Tea Sandwiches
If you're having brunch, you don't want something that is hot and too heavy. Making cucumber and dill tea sandwiches is ideal for those occasions. By using a dairy-free spread, your sandwiches won't be too rich, and you will be able to taste the crispness of the cucumber.
I love cucumber in my sandwiches, especially when it's paper-thin. It can be very refreshing. I'm also a huge fan of dill, and these sandwiches are exactly the sort of white food you expect at a daytime event.
Cucumber and Dill Tea Sandwiches
Ingredients
Method
- Stir the dairy-free cream cheese with dill, lemon juice, and salt.
- Spread the mixture evenly over each slice of bread.
- Layer thin cucumber slices over half the slices.
- Top with the remaining bread and press gently.
- Slice into triangles or fingers and serve chilled.
Notes
9) Roasted Red Pepper Hummus
It's fine to use plain store-bought hummus, but there's nothing wrong with upgrading it by adding some roasted red peppers. This helps to give a slightly sweet flavor, and that's all it really takes to make a standard dip way better than the original.
If you've got time, roast the peppers yourself. I enjoy roasting my own peppers but will use jarred ones if I'm short of time. I always like my dips to have some color. I think a pale-looking dip is just boring. This hummus has a great orange-red color and is so appetizing to look at.
Roasted Red Pepper Hummus
Ingredients
Method
- Add chickpeas, roasted peppers, tahini, lemon juice, and garlic to a food processor.
- Blend until very smooth, drizzling in olive oil as it runs.
- Season with smoked paprika and salt to taste.
- Spoon into a bowl and swirl the top.
- Drizzle with olive oil and serve with pita or veggies.
Notes
10) Mini Falafel Balls
When I'm eating party food, I go for the combination of textures, such as a crispy outside and a fluffy inside. Many falafel balls always satisfy me. I usually try to use a good-quality falafel mix or frozen falafel.
Trying to make them from scratch is too much work for a weeknight. What I like to do is add some fresh herbs, which makes them taste a bit more vibrant and homemade. These are lovely and savory, totally dairy-free, and perfect for picking up with a toothpick. Ideal for parties.
Mini Falafel Balls
Ingredients
Method
- Preheat oven to 400F and pulse chickpeas, parsley, garlic, cumin, and flour into a coarse paste.
- Roll the mixture into small balls and place on an oiled baking sheet.
- Brush the tops with olive oil.
- Bake 22 to 25 minutes, flipping once, until golden and crisp.
- Serve warm with a tahini drizzle.
Notes
11) Caprese Salad Skewers
The first time I heard about using tofu in place of mozzarella, I don't think I quite understood. Using some well-marinated tofu, I was pleasantly surprised at how it mimicked the soft texture of mozzarella and absorbed all the surrounding flavors.
Putting a classic caprese salad into non-dairy skewer form still keeps the visually stunning appearance of the classic but also makes them portable. Skewers are great for parties, and guests can grab them and still mingle with other guests.
Caprese Salad Skewers
Ingredients
Method
- Toss the tofu cubes with olive oil, salt, and a splash of balsamic to marinate.
- Thread a tomato, a folded basil leaf, and a tofu cube onto each small skewer.
- Repeat until all the skewers are assembled.
- Arrange them on a platter.
- Drizzle with balsamic glaze just before serving.
Notes
12) Zucchini Noodle Salad
This zucchini noodle salad is made for making ahead. The zucchini really holds up well, and the lemon-based dressing helps to cut through the flavor of the vegetables and keep everything tasting vibrant.
It's great as a palate cleanser and gives your table something crunchy and fresh, which is great to balance against the heavy dips on your table too.
Zucchini Noodle Salad
Ingredients
Method
- Spiralize the zucchini and pat the noodles dry.
- Whisk olive oil, lemon juice, and salt into a dressing.
- Toss the zucchini noodles and cherry tomatoes with the dressing.
- Fold in the chopped basil.
- Serve in small cups or on a platter, chilled.
Notes
13) Thai Spring Rolls
When it comes to rolling up or wrapping food, I'm not really a fan and find it a bit boring and tedious, but these Thai spring rolls are worth the effort and give you something that is portable. I love the crunch of the vegetables and all the fresh herbs.
When it comes to Thai spring rolls, I'm a big fan of using cilantro and mint, but one of the best flavors comes from the peanut sauce. It's so easy to make and quick that I much prefer making it as opposed to using a pre-bought sauce. It lifts up the flavor of the vegetables and gives you something that's not only fresh but satisfying.
Thai Spring Rolls
Ingredients
Method
- Soak one rice paper wrapper in warm water until pliable.
- Lay it flat and add a small bundle of noodles, carrots, cucumber, and herbs.
- Fold in the sides and roll tightly like a burrito.
- Repeat with the remaining wrappers and filling.
- Slice in half and serve with peanut dipping sauce.
Notes
14) Edamame and Snap Peas Bowl
Sometimes when you're preparing food for a party, you need something that you can put on the table that needs no energy or thinking. This edamame and snap peas bowl is exactly that. It's simple and fresh, and the sesame seasoning helps to turn the plain pods into something that is actually quite addictive.
I love toasted sesame flavor. I always find it important to have a really easy recipe in my repertoire just for my own mental health. You can put this together in around 3 minutes, and it is proof that good food doesn't need to be complicated.
Edamame and Snap Peas Bowl
Ingredients
Method
- Steam the edamame and snap peas for 5 minutes until bright and tender.
- Whisk sesame oil and soy sauce together.
- Toss the warm pods with the dressing.
- Sprinkle with sesame seeds and flaky salt.
- Serve warm or at room temperature.
Notes
15) Vegan Cauliflower Wings
When you use cauliflower, give it plenty of spice and roast it until it is crispy; it does a pretty good job of standing in for meat. These vegan cauliflower wings are perfect for game day food. The texture is the biggest win here. They are so crispy, and the spices do all the work to give you that classic wing flavor.
People will usually fight over these because they give you all the flavors you expect of traditional wings but without all the grease and dairy. They really are satisfying for a mixed-diet crowd.
Ingredients
Method
- Preheat oven to 425F and whisk flour, water, and garlic powder into a batter.
- Dip each floret in batter and place on a lined baking sheet.
- Bake 20 minutes until crisp.
- Toss the baked florets with buffalo sauce and olive oil.
- Return to the oven for 8 to 10 minutes until sticky and crisp. Serve hot.
Notes
16) Guacamole with Plantain Chips
You always find guacamole at parties, and I always include it at mine, but I like to make sure it's chunky and not too smooth. I think it feels more homemade this way.
Pairing the guacamole with plantain chips instead of the usual tortillas is a nice tropical spin. Plantain chips are really satisfying and have a sweeter, sturdier crunch. They are ideal for using with a heavy dip and won't break.
Guacamole with Plantain Chips
Ingredients
Method
- Mash the avocados in a bowl, leaving some chunks.
- Stir in red onion, lime juice, cilantro, and tomato.
- Season with salt to taste.
- Transfer to a serving bowl.
- Serve with plantain chips for scooping.
