Potlucks are all about bringing people together over great food, and these easy vegan potluck dishes are uniquely suited for these gatherings. They’re inclusive, accommodating those who are vegetarian, lactose-intolerant, or simply looking for healthier options. WFPB recipes also focus on nutrient-dense ingredients, so you can feel good about sharing wholesome meals.
Tips for Potluck Success:
- Choose dishes that travel well and don’t require reheating.
- Incorporate bold flavors like herbs, spices, and citrus to make dishes pop.
- Aim for variety: something crunchy, creamy, hearty, and sweet ensures a balanced spread.
How to Make Cashew Cream
Cashew cream is a versatile, dairy-free alternative that’s rich, creamy, and easy to make. It can tweaked with other ingredients to work in savory or sweet dishes, or thinned out and used as a dressing. You’ll use it in several of these recipes, so it’s worth learning this simple technique!
Ingredients:
- 1 cup raw cashews (soaked for at least 4 hours or boiled for 10 minutes)
- 1/2 cup water (plus more for adjusting consistency)
- Optional: 1 tbsp lemon juice and a pinch of salt for a savory flavor
Instructions:
- Drain the soaked or boiled cashews and rinse well.
- Blend cashews and water in a high-speed blender until smooth and creamy.
- Add lemon juice and salt if you’re making a savory version. Adjust the water for your desired consistency—thicker for spreads and thinner for sauces.
Tip: Cashew cream keeps well in the refrigerator for up to 5 days or can be frozen for up to a month.
You’ll see cashew cream featured in the recipes below. Feel free to make a batch ahead of time to save time on potluck day!
Appetizers That Wow
1. Protein-Packed Lentil Dip
This creamy, spiced lentil dip is a unique twist on hummus. It’s perfect with veggie sticks or pita chips.
Ingredients:
- 1 cup cooked lentils
- 2 tbsp tahini
- 1 clove garlic
- 1 tsp smoked paprika
- Juice of 1 lemon
Instructions:
- Blend all ingredients in a food processor until smooth. Add water for desired consistency.
- Garnish with olive oil and parsley.
Nutritional Info (per serving, 6 servings):
Calories: 120
Protein: 8g
Carbs: 15g
Fat: 3g
2. Roasted Veggie Skewers with Balsamic Glaze
A colorful platter of roasted veggies on skewers is always a crowd-pleaser.
Ingredients:
- Cherry tomatoes, zucchini, bell peppers, and mushrooms
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
Instructions:
- Toss veggies in balsamic vinegar and olive oil.
- Thread onto skewers and bake at 400°F for 20 minutes.
Nutritional Info (per serving, 8 servings):
Calories: 90
Protein: 4g
Carbs: 10g
Fat: 2g
Hearty Mains That Satisfy
3. Chickpea Quinoa Salad
This vibrant salad is loaded with protein, fresh veggies, and a zesty dressing.
Ingredients:
- 1 cup cooked quinoa
- 1 can chickpeas, rinsed
- 1 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- Juice of 1 lemon
- 1 tbsp olive oil
Instructions:
- Combine quinoa, chickpeas, and veggies in a large bowl.
- Whisk lemon juice and olive oil, then drizzle over salad.
Nutritional Info (per serving, 6 servings):
Calories: 230
Protein: 12g
Carbs: 30g
Fat: 6g
4. Hearty Pasta Bake
This cheesy, plant-based pasta bake is a potluck staple that’s easy to prepare.
Ingredients:
- 12 oz whole-grain pasta
- 2 cups marinara sauce
- 1 cup cashew cream
- 1/2 cup nutritional yeast
Instructions:
- Cook pasta and mix with marinara and cashew cream.
- Spread in a baking dish, top with nutritional yeast, and bake at 375°F for 25 minutes.
Nutritional Info (per serving, 8 servings):
Calories: 400
Protein: 16g
Carbs: 60g
Fat: 8g
Sides That Steal the Show
5. Creamy Cashew Coleslaw
This dairy-free coleslaw is creamy, crunchy, and tangy—a perfect side for any potluck.
Ingredients:
- 4 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup cashew cream
- 1 tbsp apple cider vinegar
Instructions:
- Mix cabbage and carrots in a large bowl.
- Toss with cashew cream and vinegar. Chill before serving.
Nutritional Info (per serving, 6 servings):
Calories: 130
Protein: 4g
Carbs: 10g
Fat: 8g
6. Stuffed Grape Leaves
These Mediterranean-inspired bites are flavorful, portable, and impressive.
Ingredients:
- 20 grape leaves
- 1 cup cooked rice
- 1/4 cup chopped parsley
- 1 tsp cumin
Instructions:
- Mix rice, parsley, and cumin. Spoon onto grape leaves and roll tightly.
- Steam for 15 minutes before serving.
Nutritional Info (per serving, 5 servings):
Calories: 180
Protein: 6g
Carbs: 25g
Fat: 5g
Desserts That Impress
7. Chocolate Avocado Mousse
This decadent mousse is rich, creamy, and packed with healthy fats.
Ingredients:
- 2 ripe avocados
- 1/4 cup cacao powder
- 1/4 cup maple syrup
Instructions:
- Blend all ingredients until smooth. Chill before serving.
Nutritional Info (per serving, 4 servings):
Calories: 250
Protein: 5g
Carbs: 20g
Fat: 18g
8. Berry Oat Crumble
This easy dessert combines fresh fruit and a crunchy oat topping.
Ingredients:
- 2 cups mixed berries
- 1 cup rolled oats
- 1/4 cup almond flour
- 2 tbsp maple syrup
Instructions:
- Spread berries in a baking dish. Mix oats, flour, and syrup; sprinkle over berries.
- Bake at 350°F for 20 minutes.
Nutritional Info (per serving, 6 servings):
Calories: 180
Protein: 4g
Carbs: 30g
Fat: 6g
Practical Tips for Stress-Free Potluck Prep
- Prep Ahead: Choose recipes like pasta bakes or quinoa salad that can be made a day in advance.
- Transport Smart: Invest in containers with secure lids to prevent spills.
- Label Clearly: Mark your dishes as vegan and note allergens like nuts or soy.
- Double the Recipe: For larger potlucks, scale up recipes to ensure there’s enough to share.
Conclusion
Bringing WFPB dishes to a potluck doesn’t have to be complicated. With these vegan potluck ideas, you can create delicious, protein-packed dishes that appeal to everyone—even non-vegans. Whether you’re whipping up a creamy coleslaw or a decadent chocolate mousse, these recipes make it easy to share the joys of plant-based cooking.
