#veganappetizers

https://www.fromachefskitchen.com/roasted-eggplant-dip-baba-ganoush/

We've got to have some Vegan Thanksgiving appetizers to munch on while we wait for the big feast! Here's a collection of our favorite Thanksgiving appetizers. Be careful not to fill up too much on them while waiting for the main course! 1. Pumpkin Hummus with Roasted Red Pepper

Pumpkin Hummus with Roasted Red Pepper 2. Vegan Pumpkin Butter

Vegan Pumpkin Butter 3. Roasted Pumpkin Seeds

Roasted Pumpkin Seeds 4. Vegan Asparagus Spirals

Vegan Asparagus Spirals by TheVietVegan 5. Walnut and Sausage Stuffing Balls

Walnut and Sausage Stuffing Balls by PlantPowerCouple 6. Vegan Spinach Pinwheels

Vegan Spinach Pinwheels by Gourmandelle 7. Cranberry Cashew Cheese

Cranberry Cashew Cheese by The Colorful Kitchen 8. Classic Italian Vegan Stuffed Mushrooms

Classic Italian Vegan Stuffed Mushrooms by NeuroticMommy 9. Pomegranate and Basil Vegan Crostini

Pomegranate and Basil Vegan Crostini by MyDarlingVegan 10. Deviled 'Eggs' made with Potato

Deviled 'Eggs' made with Potato by The Plant Riot

Vegan Thanksgiving Appetizers Bonus Items

If your hands are full making all of your main dishes, it's perfectly fine to just get a Vegan basket to snack on as an appetizer! Here are some good ones that you can get from Amazon Prime: Healthy VEGAN Snacks Care PackageDeluxe VEGAN Snacks Care PackageHealthy Vegan Snacks Care PackageGLUTEN FREE and VEGAN Healthy Snacks Care Package

A creamy and flavorful vegan Caesar pesto dip made with clean ingredients. This dip is perfect for parties, gatherings, or as a tasty snack!

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup nutritional yeast. 2 cloves garlic. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon Dijon mustard. 1 tablespoon capers. 1 teaspoon maple syrup. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup fresh basil leaves. 1/4 cup fresh parsley leaves. Water, as needed for consistency.

Instructions: The cashews should be drained and rinsed. Put the garlic, lemon juice, olive oil, Dijon mustard, capers, maple syrup, salt, and black pepper in a food processor along with the cashews that have been soaked. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put in the basil and parsley leaves and pulse a few times to mix them in well. If the dip is too thick, add water little by little until it's the right consistency. Place the dip in a bowl for serving. You can eat it with bread, vegetable sticks, or crackers. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

These vegan spanakopita triangles are a tasty and cruelty-free take on the traditional Greek dish. They are filled with spinach and artichoke. They taste great and are great for snacks, appetizers, or light meals.

Ingredients: 1 cup frozen spinach, thawed and drained. 1 cup canned artichoke hearts, drained and chopped. 1/2 cup vegan cream cheese. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1/4 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1 package vegan phyllo dough. 1/4 cup olive oil, for brushing.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the nutritional yeast, garlic powder, oregano, basil, salt, pepper, and vegan cream cheese in a bowl. Add the artichoke hearts and mix them in. Mix well. Brush a little olive oil on one sheet of phyllo dough and place it on the pan. Stack another sheet on top of the first one, and so on, until you have 4 layers. On a long edge, cut the phyllo dough into 4 equal strips. At the bottom of each strip, put a spoonful of the spinach-artichoke mix. It will look like a triangle if you fold the bottom corner of the strip over the meat. Fold the strip into a triangle shape one more time until you get to the end. Put each triangle on a baking sheet lined with parchment paper and brush the outside with olive oil. The triangles should be baked in a hot oven for 15 to 20 minutes, or until they are golden brown and crispy. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 20 minutes