16 Non-Dairy Appetizers Everyone Can Eat

16 Non-Dairy Appetizers Everyone Can Eat

By Sara Taylor

16 Non-Dairy Appetizers Everyone Can Eat

By Sara Taylor
•
Updated
•
Recipes

It can be very hard to host a group of people with different dietary restrictions, but don't worry! You can use these 16 non-dairy appetizers to take the guesswork out of the equation. Each and every one of these non-dairy appetizers is full of deliciousness will allow your lactose intolerant and dairy loving friends to enjoy these appetizers worry free. Put a few of these out and watch your guests devour them before the main course is even served!

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

1) Stuffed Bell Peppers

stuffed mini bell peppers in a wide horizontal shot, colorful pepper halves filled with rice and black beans, arranged on a white platter with cilantro, bright natural light, shallow depth of field, landscape orientation

Bright, beautiful, and incredibly simple to prepare ahead of time, these mini stuffed peppers are extremely easy to make, yet still look like an impressive creation.

STROLLER ENVY DINNER CLUB
Dinner is handled every Sunday

Dinner is handled every Sunday

Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.

Get This Week's Dinners
We earn a commission if you make a purchase, at no additional cost to you.
stuffed mini bell peppers in a wide horizontal shot, colorful pepper halves filled with rice and black beans, arranged on a white platter with cilantro, bright natural light, shallow depth of field, landscape orientation

Stuffed Bell Peppers

Mini bell peppers stuffed with a seasoned herbed rice and veggie blend, then baked until they’re nice and soft.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 mini bell peppers halved
  • 1 1/2 cups cooked rice
  • 1 can black beans drained
  • 1 cup corn kernels
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Preheat oven to 375F and halve the peppers lengthwise, removing seeds.
  2. Stir together rice, beans, corn, olive oil, cumin, and cilantro.
  3. Spoon the filling into each pepper half and arrange on a baking sheet.
  4. Bake 22 to 25 minutes until the peppers are tender.
  5. Garnish with extra cilantro and serve warm.

Notes

Add a squeeze of lime right before serving for brightness.

2) Hummus and Veggie Platter

a hummus and vegetable platter in a wide horizontal shot, a bowl of creamy hummus drizzled with oil surrounded by colorful carrot, cucumber, and pepper sticks, on a wooden board, bright natural light, shallow depth of field, landscape orientation

Hummus and veggies is a fantastic no-cook option that will be loved by everyone.

a hummus and vegetable platter in a wide horizontal shot, a bowl of creamy hummus drizzled with oil surrounded by colorful carrot, cucumber, and pepper sticks, on a wooden board, bright natural light, shallow depth of field, landscape orientation

Hummus and Veggie Platter

Smooth homemade chickpea hummus with a rainbow assortment of fresh vegetables for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic
  • 3 cups assorted vegetables sliced for dipping

Method
 

  1. Blend chickpeas, tahini, lemon juice, olive oil, and garlic until smooth.
  2. Thin with a splash of water until creamy and spoon into a bowl.
  3. Drizzle with a little extra olive oil on top.
  4. Slice carrots, cucumbers, peppers, and celery into sticks.
  5. Arrange the veggies around the hummus and serve.

Notes

A pinch of smoked paprika on top adds color and warmth.

3) Avocado Toast Bites

avocado toast bites in a wide horizontal shot, crisp baguette rounds topped with creamy green avocado and red pepper flakes, arranged on a slate board, natural light, shallow depth of field, landscape orientation

All the charm of avocado toast is now available in two-bite sizes. They disappear from trays almost instantly!

avocado toast bites in a wide horizontal shot, crisp baguette rounds topped with creamy green avocado and red pepper flakes, arranged on a slate board, natural light, shallow depth of field, landscape orientation

Avocado Toast Bites

Crisp baguette rounds topped with seasoned avocado mash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced into rounds
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1 pinch flaky salt

Method
 

  1. Preheat oven to 400F, brush baguette rounds with olive oil, and toast 6 to 8 minutes until crisp.
  2. Mash avocados with lemon juice and a pinch of salt.
  3. Spread the avocado mash onto each toasted round.
  4. Sprinkle with red pepper flakes and flaky salt.
  5. Serve right away while the toast is still crisp.

Notes

Assemble these just before serving so the toast stays crunchy.

4) Mango Salsa with Tortilla Chips

mango salsa in a wide horizontal shot, a vibrant bowl of diced orange mango, red onion, and cilantro beside scattered tortilla chips, on a bright surface, natural light, shallow depth of field, landscape orientation

This salsa is sweet, tangy, and slightly spicy… the sunshine in a bowl vibe brightens any spread!

mango salsa in a wide horizontal shot, a vibrant bowl of diced orange mango, red onion, and cilantro beside scattered tortilla chips, on a bright surface, natural light, shallow depth of field, landscape orientation

Mango Salsa with Tortilla Chips

Served with crunchy tortilla chips, fresh diced mango salsa with lime and jalapeno.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 ripe mangoes diced
  • 1/2 red onion finely chopped
  • 1 jalapeno minced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1 bag tortilla chips for serving

Method
 

  1. Combine diced mango, red onion, and jalapeno in a bowl.
  2. Stir in cilantro and lime juice.
  3. Season with a pinch of salt and toss gently.
  4. Let it sit 10 minutes for the flavors to mingle.
  5. Serve in a bowl with tortilla chips alongside.

Notes

Leave the jalapeno seeds out for a milder, kid-friendly version.

5) Bruschetta with Tomato and Basil

tomato basil bruschetta in a wide horizontal shot, toasted bread slices piled with diced red tomatoes and green basil, arranged on a rustic wooden board, warm natural light, shallow depth of field, landscape orientation

What makes this dish a classic is how it captures summer and how it embodies simplicity at its best. Summer ripe tomatoes, and fragrant basil come together on a crispy piece of bread create a blissful experience.

tomato basil bruschetta in a wide horizontal shot, toasted bread slices piled with diced red tomatoes and green basil, arranged on a rustic wooden board, warm natural light, shallow depth of field, landscape orientation

Bruschetta with Tomato and Basil

Bread that has been toasted with fresh tomatoes that have been marinated, as well as garlic and basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 4 Roma tomatoes diced
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1 tbsp balsamic vinegar

Method
 

  1. Preheat oven to 400F, brush bread slices with olive oil, and toast 6 to 8 minutes.
  2. Combine tomatoes, garlic, basil, balsamic, and remaining olive oil.
  3. Season the mixture with salt and pepper.
  4. Spoon the tomato topping onto each toasted slice.
  5. Serve immediately for the best crunch.

Notes

Rub the warm toast with a raw garlic clove for extra punch.

6) Sweet Potato Crostini

sweet potato crostini in a wide horizontal shot, roasted orange sweet potato rounds topped with green avocado and pumpkin seeds, on a dark plate, soft natural light, shallow depth of field, landscape orientation

Naturally gluten-free, roasted sweet potato rounds are beautiful and delicious. They are sweet and savory and totally addictive.

sweet potato crostini in a wide horizontal shot, roasted orange sweet potato rounds topped with green avocado and pumpkin seeds, on a dark plate, soft natural light, shallow depth of field, landscape orientation

Sweet Potato Crostini

Smashed avocado and a seed sprinkle top roasted sweet potato rounds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes sliced into rounds
  • 2 tbsp olive oil
  • 1 avocado mashed
  • 1 tbsp lime juice
  • 2 tbsp pumpkin seeds
  • 1/2 tsp smoked paprika

Method
 

  1. Preheat oven to 425F and toss sweet potato rounds with olive oil and paprika.
  2. Roast on a baking sheet for 22 to 25 minutes, flipping halfway, until tender.
  3. Mash the avocado with lime juice and a pinch of salt.
  4. Top each roasted round with a dollop of avocado.
  5. Sprinkle with pumpkin seeds and serve warm.

Notes

Cut the rounds an even half inch thick so they roast at the same rate.

7) Vegan Spinach and Artichoke Dip

vegan spinach and artichoke dip in a wide horizontal shot, a bubbling golden dip in a baking dish flecked with green spinach, surrounded by crackers, warm natural light, shallow depth of field, landscape orientation

Rich and creamy can make the taste buds go wild along with the warmth without even a single drop of dairy. The magic cashews are used in a way no one would believe.

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

vegan spinach and artichoke dip in a wide horizontal shot, a bubbling golden dip in a baking dish flecked with green spinach, surrounded by crackers, warm natural light, shallow depth of field, landscape orientation

Vegan Spinach and Artichoke Dip

A baked spinach and artichoke dip that's hot and creamy, made with cashews.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews soaked
  • 1 can artichoke hearts chopped
  • 4 cups fresh spinach wilted
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 clove garlic

Method
 

  1. Preheat oven to 375F and blend soaked cashews with lemon juice, garlic, nutritional yeast, and a splash of water until creamy.
  2. Stir in the chopped artichoke hearts and wilted spinach.
  3. Season with salt and transfer to a baking dish.
  4. Bake 20 to 25 minutes until hot and lightly golden on top.
  5. Serve warm with crackers or bread.

Notes

Soak the cashews in hot water for 15 minutes if you forgot overnight.

8) Cucumber and Dill Tea Sandwiches

cucumber dill tea sandwiches in a wide horizontal shot, neat crustless triangles layered with cucumber and herb spread, arranged on a white plate with dill sprigs, bright natural light, shallow depth of field, landscape orientation

Delicate, light, and delicious, these are perfect for brunch or afternoon showers. A dairy-free spread keeps these on the lighter side.

cucumber dill tea sandwiches in a wide horizontal shot, neat crustless triangles layered with cucumber and herb spread, arranged on a white plate with dill sprigs, bright natural light, shallow depth of field, landscape orientation

Cucumber and Dill Tea Sandwiches

Cucumber, dill, and spiced cream cheese make a wonderful filling for silky tea sandwiches.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 slices soft bread crusts removed
  • 1/2 cup dairy-free cream cheese
  • 2 tbsp fresh dill chopped
  • 1 cucumber thinly sliced
  • 1 tbsp lemon juice
  • 1 pinch salt

Method
 

  1. Stir the dairy-free cream cheese with dill, lemon juice, and salt.
  2. Spread the mixture evenly over each slice of bread.
  3. Layer thin cucumber slices over half the slices.
  4. Top with the remaining bread and press gently.
  5. Slice into triangles or fingers and serve chilled.

Notes

Pat the cucumber slices dry so the sandwiches don't get soggy.

9) Roasted Red Pepper Hummus

roasted red pepper hummus in a wide horizontal shot, a rosy-orange swirled dip in a bowl drizzled with olive oil, surrounded by pita wedges, warm natural light, shallow depth of field, landscape orientation

Hummus is now much better because of the delicious roasted peppers. This dip looks and tastes amazing.

roasted red pepper hummus in a wide horizontal shot, a rosy-orange swirled dip in a bowl drizzled with olive oil, surrounded by pita wedges, warm natural light, shallow depth of field, landscape orientation

Roasted Red Pepper Hummus

Smooth roasted red pepper hummus with a touch of smokiness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 1 cup roasted red peppers drained
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika

Method
 

  1. Add chickpeas, roasted peppers, tahini, lemon juice, and garlic to a food processor.
  2. Blend until very smooth, drizzling in olive oil as it runs.
  3. Season with smoked paprika and salt to taste.
  4. Spoon into a bowl and swirl the top.
  5. Drizzle with olive oil and serve with pita or veggies.

Notes

Roast your own peppers under the broiler for an even deeper flavor.

10) Mini Falafel Balls

mini falafel balls in a wide horizontal shot, golden crisp chickpea balls drizzled with tahini and sprinkled with parsley, on a rustic plate, natural light, shallow depth of field, landscape orientation

These tiny falafels are crispy on the outside and fluffy on the inside, and they are sure to start a conversation because they are packed with herbs!

mini falafel balls in a wide horizontal shot, golden crisp chickpea balls drizzled with tahini and sprinkled with parsley, on a rustic plate, natural light, shallow depth of field, landscape orientation

Mini Falafel Balls

Golden baked chickpea and herb falafel balls with tahini drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 1/2 cup fresh parsley
  • 3 cloves garlic
  • 1 tsp cumin
  • 3 tbsp flour
  • 3 tbsp olive oil

Method
 

  1. Preheat oven to 400F and pulse chickpeas, parsley, garlic, cumin, and flour into a coarse paste.
  2. Roll the mixture into small balls and place on an oiled baking sheet.
  3. Brush the tops with olive oil.
  4. Bake 22 to 25 minutes, flipping once, until golden and crisp.
  5. Serve warm with a tahini drizzle.

Notes

Chill the mixture 15 minutes if it feels too soft to roll.

11) Caprese Salad Skewers

caprese-style skewers in a wide horizontal shot, small wooden picks with red cherry tomatoes, green basil, and white tofu cubes drizzled with balsamic, on a white platter, bright natural light, shallow depth of field, landscape orientation

A fresh, beautiful, and completely portable take on the classic Italian dish which utilizes marinated tofu instead of mozzarella.

caprese-style skewers in a wide horizontal shot, small wooden picks with red cherry tomatoes, green basil, and white tofu cubes drizzled with balsamic, on a white platter, bright natural light, shallow depth of field, landscape orientation

Caprese Salad Skewers

Tofu, basil, and cherry tomato skewers drizzled with balsamic sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pint cherry tomatoes
  • 8 oz firm tofu cubed and marinated
  • 20 fresh basil leaves
  • 2 tbsp olive oil
  • 2 tbsp balsamic glaze
  • 1 pinch salt

Method
 

  1. Toss the tofu cubes with olive oil, salt, and a splash of balsamic to marinate.
  2. Thread a tomato, a folded basil leaf, and a tofu cube onto each small skewer.
  3. Repeat until all the skewers are assembled.
  4. Arrange them on a platter.
  5. Drizzle with balsamic glaze just before serving.

Notes

Press the tofu first so it soaks up more of the marinade.

12) Zucchini Noodle Salad

zucchini noodle salad in a wide horizontal shot, pale green spiralized noodles tossed with red cherry tomatoes and basil, served in a shallow bowl, bright natural light, shallow depth of field, landscape orientation

This crisp salad is light and refreshing. It also works well as a make-ahead appetizer. It is all brought together with a lemon dressing.

zucchini noodle salad in a wide horizontal shot, pale green spiralized noodles tossed with red cherry tomatoes and basil, served in a shallow bowl, bright natural light, shallow depth of field, landscape orientation

Zucchini Noodle Salad

Zucchini ribbons spirals and with cherry tomatoes paired with a fresh lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 zucchini spiralized
  • 1 cup cherry tomatoes halved
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp fresh basil chopped
  • 1 pinch salt

Method
 

  1. Spiralize the zucchini and pat the noodles dry.
  2. Whisk olive oil, lemon juice, and salt into a dressing.
  3. Toss the zucchini noodles and cherry tomatoes with the dressing.
  4. Fold in the chopped basil.
  5. Serve in small cups or on a platter, chilled.

Notes

Dress this right before serving so the noodles stay crisp.

13) Thai Spring Rolls

fresh spring rolls in a wide horizontal shot, translucent rice paper rolls showing colorful carrots, cucumber, and herbs, halved and arranged with a dipping bowl, bright natural light, shallow depth of field, landscape orientation

You can hold an entire salad with these crunchy rolls packed with fresh herbs. The peanut dip really takes it up a notch!

fresh spring rolls in a wide horizontal shot, translucent rice paper rolls showing colorful carrots, cucumber, and herbs, halved and arranged with a dipping bowl, bright natural light, shallow depth of field, landscape orientation

Thai Spring Rolls

New rice paper rolls full of crunchy veggies, and herbs, and also contain noodles.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 rice paper wrappers
  • 2 oz rice vermicelli cooked
  • 1 cup shredded carrots
  • 1 cup cucumber julienned
  • 1/2 cup fresh mint
  • 1/2 cup fresh cilantro

Method
 

  1. Soak one rice paper wrapper in warm water until pliable.
  2. Lay it flat and add a small bundle of noodles, carrots, cucumber, and herbs.
  3. Fold in the sides and roll tightly like a burrito.
  4. Repeat with the remaining wrappers and filling.
  5. Slice in half and serve with peanut dipping sauce.

Notes

Keep a damp towel over finished rolls so they don't dry out.

14) Edamame and Snap Peas Bowl

an edamame and snap pea bowl in a wide horizontal shot, glossy green pods tossed with sesame seeds in a ceramic bowl, on a light surface, natural light, shallow depth of field, landscape orientation

This is the easiest and freshest snack here. Tossing the simple pods in sesame makes them unbelievably addictive.

an edamame and snap pea bowl in a wide horizontal shot, glossy green pods tossed with sesame seeds in a ceramic bowl, on a light surface, natural light, shallow depth of field, landscape orientation

Edamame and Snap Peas Bowl

A fast sesame-soy glaze coats bright steamed snap peas & edamame.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups edamame in pods
  • 2 cups sugar snap peas
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp sesame seeds
  • 1 pinch flaky salt

Method
 

  1. Steam the edamame and snap peas for 5 minutes until bright and tender.
  2. Whisk sesame oil and soy sauce together.
  3. Toss the warm pods with the dressing.
  4. Sprinkle with sesame seeds and flaky salt.
  5. Serve warm or at room temperature.

Notes

Add a pinch of chili flakes if you like a little heat.

15) Vegan Cauliflower Wings

buffalo cauliflower wings in a wide horizontal shot, crispy orange-glazed cauliflower florets piled on a plate with celery sticks, warm natural light, shallow depth of field, landscape orientation

People will even fight over the last wing, but they are great for game day! These wings are perfectly spiced and are extremely crispy!

buffalo cauliflower wings in a wide horizontal shot, crispy orange-glazed cauliflower florets piled on a plate with celery sticks, warm natural light, shallow depth of field, landscape orientation

Vegan Cauliflower Wings

Baked cauliflower florets are covered in a spicy buffalo sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 3/4 cup flour
  • 3/4 cup water
  • 1/2 cup buffalo sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder

Method
 

  1. Preheat oven to 425F and whisk flour, water, and garlic powder into a batter.
  2. Dip each floret in batter and place on a lined baking sheet.
  3. Bake 20 minutes until crisp.
  4. Toss the baked florets with buffalo sauce and olive oil.
  5. Return to the oven for 8 to 10 minutes until sticky and crisp. Serve hot.

Notes

Serve with a dairy-free ranch for cooling things down.

16) Guacamole with Plantain Chips

guacamole with plantain chips in a wide horizontal shot, a bowl of chunky green guacamole topped with cilantro beside golden plantain chips, on a colorful surface, bright natural light, shallow depth of field, landscape orientation

Our rich, chunky guacamole with crunchy plantain chips adds a tropical twist to a party classic. Always a crowd-pleaser!

guacamole with plantain chips in a wide horizontal shot, a bowl of chunky green guacamole topped with cilantro beside golden plantain chips, on a colorful surface, bright natural light, shallow depth of field, landscape orientation

Guacamole with Plantain Chips

Served with crispy golden plantain chips, this is a classic chunky avocado guacamole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 ripe avocados
  • 1/2 red onion finely diced
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped
  • 1 tomato diced
  • 1 bag plantain chips for serving

Method
 

  1. Mash the avocados in a bowl, leaving some chunks.
  2. Stir in red onion, lime juice, cilantro, and tomato.
  3. Season with salt to taste.
  4. Transfer to a serving bowl.
  5. Serve with plantain chips for scooping.

Notes

Press plastic wrap onto the surface to keep the guac green until serving.
Privacy Policy Your Privacy Choices Accessibility Statement Terms of Use Accessibility Widget