This warm, creamy dip gets its richness from soaked cashews and silken tofu, with miso and tamari adding a savory depth that rivals the dairy version. It's ready in under 30 minutes, so you can pull a bubbling skillet out of the oven just as guests arrive.

A tangy cashew cheese is rolled in dried cranberries and chopped pecans for a festive red-and-green centerpiece. Set it out with crackers and it'll be the first thing to disappear from the holiday table.

Halved jalapeños are packed with a cheesy filling of vegan cream cheese and cheddar, then baked under a crunchy panko topping. They're spicy, creamy and crisp all at once, which is exactly what you want from a party appetizer.

This colorful board brings together crisp veggies, grapes, nuts, olives, sun-dried tomatoes and a smoky homemade hummus. It takes more arranging than cooking, and it lets everyone graze at their own pace.

Flaky puff pastry is spread with a garlicky herbed cashew cheese and topped with mushrooms simmered in white wine. Cut it into small squares and it becomes an elegant bite for a holiday cocktail party.

Walnuts, mushrooms, oats and tomato paste come together in savory little balls that hold their shape beautifully. Serve them on toothpicks with a bowl of warm marinara for dipping.

A tangy, mustardy chickpea filling is piled onto cucumber rounds and baguette slices, then finished with chives and paprika. They have all the retro charm of deviled eggs, made completely plant-based.

Vegan mozzarella is dipped in almond milk, coated in Italian breadcrumbs and pan-fried until golden and stretchy inside. Serve them hot with marinara and watch them vanish.

Wild mushrooms, lentils and cannellini beans are blended with thyme, a splash of cognac and a whisper of truffle oil. It's a rich, special-occasion spread that's lovely with toasted sourdough and a glass of wine.

Whole mushrooms are tossed in a bright lemon-garlic marinade and broiled until charred and tender. They take under 15 minutes, and they're easy to serve on a platter with toothpicks.

Shredded young jackfruit stands in for crab in this creamy cashew dip seasoned with Old Bay, Dijon and lemon. Spread it on crackers or toasts for a seafood-style starter that's entirely plant-based.

Seasoned tempeh meatballs are baked until golden, then coated in a tangy pineapple sweet and sour sauce with a kick of Sriracha. It's the classic party meatball, and it works just as well in a slow cooker on the buffet.

Small plum tomatoes are hollowed out and filled with a curry-spiced chickpea mixture that tastes a lot like the filling in deviled eggs. Their bright red color makes them a natural fit for a holiday spread.

These homemade pretzels get a quick baking soda bath for that classic chewy crust, then a shower of everything bagel seasoning. Serve them warm with mustard or a vegan cheese sauce.

Sourdough toasts are topped with sautéed mushrooms, leeks and cavolo nero, plus sweet slices of pear and a sprinkle of toasted walnuts. Cut them into smaller pieces for a seasonal appetizer that feels a little fancy.

Battered cauliflower florets are baked and tossed in buffalo sauce sweetened with a touch of maple syrup. Serve these "wings" with celery sticks and a creamy vegan dip.

Caramelized onions, toasted cashews and green beans blend into a savory spread with a lovely texture. It's a longtime holiday favorite, and it's best with rye crackers or crisp vegetables.

Little chickpea flour pancakes are topped with creamy hummus and garlicky porcini mushrooms, then finished with microgreens. They're naturally gluten-free and pretty enough for a New Year's Eve party.

Kalamata olives, sun-dried tomatoes, walnuts and parsley come together in minutes in the food processor. Spoon this bold, briny spread onto baguette slices for an easy crostini.

Plump green olives are marinated with lemon zest, garlic, thyme and good olive oil. Make them a few days ahead and they only get better, which makes them a smart choice for a busy holiday week.

Cubes of lemony, oregano-marinated tofu "feta" are tossed with mixed olives, celery, red pepper and pickled peppers. It's colorful and briny, and a small bowl goes a long way.

Thinly sliced onions are cooked low and slow with sugar and balsamic vinegar until jammy and sweet. Spread it on crostini, pair it with vegan cheese, or add it to your appetizer board.

Creamy cannellini beans and oil-cured sun-dried tomatoes make a savory, rosy spread with a hint of thyme. Serve it with crispbreads and raw vegetables for an easy make-ahead starter.

Green lentils are simmered with onion, garlic and warm spices like cinnamon, clove and nutmeg, then blended smooth. It's a hearty, protein-rich spread that's great with crackers and a little mustard.

Fluffy seasoned mashed potato is coated in breadcrumbs and baked or fried until crunchy outside. Make them bite-size and serve with a dipping sauce for a crowd-pleasing appetizer.

These tapas-style fritters are made with chickpea flour and flecked with spinach, garlic and whole chickpeas. Dip them in bold romesco sauce and pour a glass of Spanish wine.

Fresh corn, cornmeal and scallions are pan-fried into golden little fritters. A quick tomatillo-cilantro sauce adds a bright, zesty finish, and they're good warm or at room temperature.

Firm polenta is cut into sticks and baked until crisp on the outside and creamy in the middle. Serve them with marinara, tapenade or a spicy chile sauce for dipping.

Crispy filo pastry triangles are filled with a spiced potato and pea filling flavored with ginger, cumin and garam masala. Serve them with chutney or your favorite dip for a flavorful holiday bite.

Rice paper rolls are filled with tofu, vermicelli noodles, crunchy carrots, peppers and fresh mint. They're light and fresh, a nice contrast to all the rich holiday food.

Seasoned sushi rice and crunchy cucumber, carrot and celery are rolled in nori and sliced into neat rounds. They look impressive on a platter and are easier to make than you might think.

Store-bought chipotle baked tofu is tossed with barbecue sauce and Sriracha for a near-instant appetizer. Serve with celery sticks and vegan ranch when you need something hearty in about 20 minutes.

Cashews and carrots are blended with nutritional yeast and smoky seasoning into a cheddar-style spread that can also be set into slices. Serve it with baguette, crackers and a few small bunches of grapes.

Silken tofu and cashews are blended with garlic, chives and parsley into a creamy herbed spread. It's addictive on crackers, rye crisps or crusty bread.

Canned pumpkin, chickpeas and tahini are blended with warm curry spices for a seasonal twist on hummus. It's ready in 10 minutes and looks great in a bowl surrounded by pita chips and veggies.

Jarred roasted red peppers give classic hummus a sweet, smoky flavor and a pretty color. It comes together in about 10 minutes with simple pantry ingredients.

Edamame replaces chickpeas in this bright green hummus with tahini, lemon and fresh cilantro. Serve it with grilled pitas, tortilla chips or raw vegetables for a fresh-tasting dip.

Hummus goes right into the dough of these crisp homemade crackers made with whole wheat and chickpea flours. Serve them with any of the dips and spreads on this list.

Tortilla chips are piled high with vegan cheddar, black beans, corn, jalapeños, tomato and spinach, then topped with salsa and guacamole. Make a big platter for a casual holiday get-together or a New Year's Day game.

Mixed nuts, pretzels and dried cranberries are baked in a maple-soy glaze with cinnamon, ginger and a little barbecue spice. It's an easy holiday snack mix that also makes a great homemade gift.