These Vegan Cinco de Mayo Recipes are perfect for any Mexican Summer Party menu! Easy and traditional appetizers, desserts, drinks that are super delicious and fun!
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Vegan Cinco de Mayo Recipes
You won’t even miss the cream cheese when toasty hummus acts as the “glue” in these tortilla roll ups. Spice up store-bought hummus with Tex-Mex spices — or make your own for a cheaper alternative where you control the ingredients.
Okay, these are adorable! These tortilla chips are gluten free, and if you swap cheddar with a vegan cheese, you’ve got a fast, delicious appetizer. Bet these won’t last long at your next gathering!
Flaxseed is the secret ingredient in the breading for these crisp, delicious jalapeño poppers. Mixed with nutritional yeast, it makes a flavorful — and healthful — dredge step for oven-baked poppers. I think I want to try these in my air fryer!
Holy guacamole! Tender, crispy potato skins filled with fresh guac is ultimate vegan bar food that I want to have for supper every Sunday night. The vegan ranch is chef’s kiss perfection, and I certainly won’t tell if you want to slather everything with it from now on.
Pico de Gallo is, hands down, better than any store bought salsa on the planet. Fresh veggies, not cooked, are the star of this delectable dip. I love it on chips, obviously, but I like to make a little extra to top roasted sweet potatoes the next day.
6. Samosa Flautas
If my favorite Indian restaurant had a love child with my favorite Tex-Mex joint, these samosa flautas would be the result. An incredible fusion of flavors and technique. Fenugreek’s the secret spice that pulls it all together.
There are as many guac recipes as their are stars in the sky, but this vegan supernova is my favorite. I love chopping up Serrano peppers to give this guacamole a kick. And if fresh cilantro gives you the icks, sub in a little lime zest to give it a boost.
Pro-tip: make your vegan cream cheese blend a few days ahead to allow flavors to merge, but don’t assemble until you’re ready to eat because things can get a little soggy. Sub out fresh chopped green pepper if olives aren’t your thing.
Everything but the kitchen sink! Creamy and hearty, these sweet potato bits are perfect for snacking and also as the main dish in an easy weeknight supper — add on a drizzle of vegan sour cream to balance out the squishy deliciousness.
Veggie burgers are hit or miss, but this looks like a home run to me. Soaked cashews (or other nuts if you prefer) add a chewiness to the chickpea and flax patty. But the toppings steal the show. Mucho gusto!
Move over, Taco Tuesday. We want enchiladas every single day if they’re the black bean green chili kind. Topped with the jalapeño cream sauce our dreams are made of, this is the kind of 40-minute meal that Tuesday nights were made for.
The fried portobellos in this recipe make baja fish tacos look like second place every time. Wow. Hearty, breaded cutlets topped with a fresh cilantro lime slaw sound incredible. Wrap in a pretty cabbage leaf if you’re watching your carbs.
13. Tortilla Soup (Slow Cooker)
Traditional tortilla soup is often served with shredded chicken, but this flavorful veggie-packed recipe is a slow-cooker win. And the leftovers will be even better…if there are any.
Nothing says olé like chimichangas, and these babies are vegan and baked — and you won’t even miss the grease dripping off the tortillas! With a bonus recipe for enchilada sauce, you can dress these up or eat them on the go.
You’ll do a double-take when you see these jackfruit tacos. They look just like carnitas, or pulled pork, that have been stewed with marinated onion. These street tacos are served up with a thinly sliced radish and cabbage for a little crunch to balance out the chewy jackfruit.
Everybody loves a quesadilla. Easy to sauté up with whatever you have on hand, this recipe calls for eggplant and spinach. Yum! Shred some vegan pepper jack for a little kick, or use the vegan mozzarella you always seem to have on hand. Toast them up in 10 minutes for a family friendly feast.
They had me at “no bake.” It’s too hot in the summer to fire up the oven. But it’s never too hot to devour a decadent dessert. Paleo, vegan margarita bars? Yes, please.
18. Churro Poppers
I cried a little bit reading this recipe. Flaky, crispy, crunchy, and spicy-sweet, the churro in popper form is a stroke of genius. Please, don’t count how many you make — or consume. Just enjoy the ride.
19. Tres Leches Cake
Vegan Tres Leches Cake? Impossible, you say. Nope. This one delights a crowd with a combination of coconut, almond and soy milk and is the perfect way to end your next fiesta.
Key Lime, sounds great. Avocado, yum I’m a fan. Ice cream…wait. Those are all going together? I’m willing to give this one a try because it looks suuuuuuper creamy and the recipe comes together in a blender.
There’s nothing sadder than sitting in my favorite Mexican restaurant and watching other tables end their meal with a rich, creamy flan. It’s fun to say and even more fun to eat. I bet this vegan version will put the most beloved abuela’s recipe to shame.
These aren’t for the kids, but for your next cocktail party, serve these darling little margarita-inspired cupcakes. I am pretty sure people will be begging you for the recipe.
There is nothing like the rich, decadence of chocolate mousse. But there’s really nothing like a rich chocolate mouse with red chili flakes. The balance of heat and sweet is to die for. I like that this is sweetened with maple syrup to round out the depth of flavor.
I know there’s such a thing as breakfast for dinner. But what about dessert for breakfast? I am pretty sure I’m going to want to eat cake for breakfast — specifically, this churro cheesecake. The best part? It all comes together in the blender and sets up in the fridge, so it only looks like it took you all day to make.
Another no-bake miracle, these margarita bites are basically protein balls with a kick. They keep in the refrigerator up to six weeks, but I am fairly certain they won’t last that long in my house.
Pink perfection. It’s 5 o’clock somewhere and always Cinco de Mayo in our hearts! I’m going to be living for the tart sweetness of this cocktail as spring turns to summer.
There’s absolutely no reason to add sugars to this naturally sweet and perfect pineapple juice. Simple, fresh ingredients really do make everything better, and this pineapple margarita is the best. I might try making a granita out of this one to enjoy some boozy slush.
Easy to make and incredibly easy going down, this homemade horchata will delight kids and adults, alike. I’d be tempted to substitute regular sugar with some agave to keep things in line with the Mexican original. I won’t tell a soul if you want to spike yours with tequila.
If sunbathing on the Mexican Rivera is out this summer, sit on your back porch with a glass of Pineapple Strawberry Agua Fresca and you won’t even notice you’re not on vacation. This is perfect as is, but if it’s too sweet and you like a little fizz, cut the mixture with some seltzer water for an added zing.
There is absolutely nothing to add to this except when are you making one and delivering it to me? Time’s a ticking. I need this coconut margarita in my life pronto.
Like a spa vacation in a glass. I can’t wait to blend up a batch of cucumber mint lime agua fresca this spring, especially since cucumbers are perfection this time of year.
Another watermelon margarita for you to add to your drink rotation. This one is skinny and is garnished with super-cool black sugar sprinkles for a dramatic effect.
More vegan recipes you’ll love:
What are your favorite vegan Cinco de Mayo recipes?
Let me know in the comments!
Vegan Street Corn Recipe
- 4 corns on the cob husk removed
- 1/2 cup vegan cotija cheese
- 1/3 cup vegan Mexican crema
- 1/3 cup vegan mayonnaise
- 1 lime juiced
- 2 tbsp cilantro chopped
- 1 tsp tajin seasoning
- Bring a pot with water to boil. Boil the corn for about 5 minutes, or until tender.
- In a bowl, add the vegan Mexican crema, vegan mayonnaise, and lime juice. Mix until well combined. Set aside.
- Chop the cilantro, set aside.
- When the corn is cooked, remove from the pot, let slightly cool off.
- Brush the vegan Mexican crema mixture over the corn.
- Add vegan cotija cheese, tajin seasoning and cilantro.