Need plant based snack ideas? Healthy vegan snacks are the key to powering through your day. Here are all the best recipes!
Here’s a secret. Alex and I can eat mostly plant based on the regular because…we’re good at snacking. Yep, staying full can be an issue when you’re eating a vegan or plant based diet. So one key: find a repertoire of healthy and delicious snacks to tide you over!
Here’s our best list of vegan snacks, with all our ideas for plant-based noshing! They’re full of nutrients, fiber and plant-based protein to make sure you get full. From vegan snack bars to crispy chickpeas to amazing guacamole and refried bean dip, there’s really something for everyone. (And those carrot cake snack cookies…)
These homemade vegan snack bars are perfect for healthy plant based snacking! Their sweet flavor is reminiscent of pecan pie, and they’re full of superfoods like pecans, oats, and chia seeds. Pick them up storebought, or if you have time, this homemade recipe is 100% worth it!
Hummus has become an ultra popular plant based snack, and for good reason: this vegan dip is packed with flavor! There are many people who would turn down hummus and veggies. If you have time: try this classic homemade version. It takes only 5 minutes and is incredibly tasty.
Ever tried crispy chickpeas? They're the perfect salty snack! Here the chickpeas are combined with savory spices like cumin, garlic powder, and black pepper, and roasted until crispy. They're like a healthy potato chip...and you'll find it's hard to stop crunching on them.
What's a more delicious and filling vegan snack than guacamole? This recipe is truly a standout. The plant-based ingredients are simple, but the meld of flavors is balanced and smooth. Just chop up the onion, tomato, and cilantro, then mash it with avocado and lime. When we serve it, a chorus of “Wow’s” fill the room. (Really. Not hyperbole!) Serve with baked tortilla chips.
Sometimes the best ideas are the simplest! Slather up toast with any nut butter (almond butter, peanut butter, cashew butter or nut butter). Then top any way you'd like: sliced bananas or strawberries, chia seeds, and a drizzle of maple syrup or agave. It tastes heavenly every time!
Crispy chickpeas have become popular as a healthy vegan snack, and they’re now sold packaged. So why not try the same idea with black beans? Meet our new very favorite snack: crispy roasted black beans! Make up a big batch and you will fall in love with this irresistible crunchy plant based snack.
Take that hummus and roll it into tasty tortilla rollups! Stuffed with hummus, broccoli, cauliflower and carrots, the flavor of these pinwheels is greater than the sum of their parts. (They double as a plant-based lunch in combo with a few other of these vegan snacks.)
Protein-packed edamame is a tasty protein-packed vegan snack! Edamame are soy beans you eat right out of the pod, squeezing them into your mouth with a satisfying pop. This recipe is basic but oh-so-tasty, mixed with garlic and toasted sesame oil and seasoned generously with salt. Also try 5-Minute Shelled Edamame or Spicy Edamame
Stuffed dates are the perfect healthy vegan snack, and they need no cooking at all! They're incredibly easy to make, and the flavor of this simple pairing is outrageous. Pair the sweet caramel chewiness of Medjool dates with creamy almond butter or cashew butter. It's a total treat!
This refried bean dip is plant based but just as satisfying as a cheesy Mexican dip! You can use either homemade refried beans or canned refried beans, mixed with green chilis and cumin. Top it with salsa fresca and it's a healthy spin on a bean dip that's seriously satisfying.
Here’s a vegan banana muffins recipe that makes everyone say, “Wow!” They’re fluffy and just sweet enough, with the perfect banana flavor. Even better, a streusel topping gives every bite a little crunch and extra touch of sweet. Add a swirl of peanut butter for a protein-packed plant based snack.
Here's another seriously simple idea: a handful of roasted almonds and dried tart cherries! The salty and sweet combo is perfection. This is the vegan and plant-based snack Alex and I reach for most often...because it's so easy.
This tasty tomato dip has become a famous plant based snack in our circles. This vegan dip takes just 5 minutes to whiz together in a blender or food processor: just canned tomatoes, almonds, garlic, and olive oil. Every time we make it, we tangy tomato dip is gobbled right up in a flash!
This vegan green pea dip is out of this world, and loved by everyone including avowed pea haters. It takes just a few minutes to make: simply blend up green peas, frozen and defrosted, with a load of cilantro and salsa verde. It turns into a flavorful dip that's perfect with pita chips!
Many store-bought granolas and homemade granola recipes are full of sugar and oil. Here's a vegan granola recipe that's healthier than most, and easy to make too. It’s so delicious: perfectly crunchy, warmly spiced, and just the right amount of sweetness. Serve with your favorite plant based milk.
Got tomatoes? Let’s make pico! If you have access to some legit good fresh tomatoes, we recommend you consider making up a batch of this tasty plant based dip stat. It’s super tangy from the lime, a little sweet from the tomato, and has a back-end heat from the jalapeño.
This acai bowl is a perfect vegan snack, topped with nuts and fruit! If you’ve never had one, it’s a smoothie bowl with a puree of acai berries, a purple Brazilian superfood berry. Serve it in a bowl topped with fruit, coconut and almond butter, and it's a seriously tasty treat!
Popcorn is one of the easiest plant based and vegan snacks! Making your own at home is the absolute best. To step it up: add nutritional yeast for a cheesy dusting (affectionately called "nooch" by its fans!).
This garlic herb white bean dip is a delicious and healthy vegan dip recipe that everyone will love! It’s a unique alternative to hummus. Serve with veggies, crackers, or pita chips. Try almond cashew crackers for a tasty homemade option.
Last up in these plant based and vegan snacks: snack cookies! They’re hearty, tasty, and the texture is just right: pleasantly chewy, almost like a Cliff bar–but better! They’re also easily portable for traveling. Pull them out of the freezer when you’re running out the door!
Remove the pits from the dates with your fingers (they come right out!). Place the dates in the food processor and process or pulse until they are mainly chopped and a rough texture forms. Then add the remaining ingredients and process for a minute or so until a crumbly dough forms.
Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3”. (You don’t have to be as precise as we were, but we found it was easiest for cutting uniform bars!)
Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper.
If you’d like to package them for on the go snacking, cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape.
* We recommend using Medjool dates: they’re a large, tender and sweet variety of dates that create the perfect texture for these bars. They’re available at most grocery stores; many times they are in the bulk or produce section, or packaged in the dried fruit section.
Keywords: Vegan Snacks, Plant Based Snacks
More resources for plant based and vegan eating
Looking for all the best vegan recipes? We’ve got ’em. Here are all the best lists and meal plans:
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.