There’s something truly magical about a Christmas table filled with vibrant, fresh, and colorful dishes – especially when they’re completely plant-based and served cold! Cold vegan Christmas recipes combine the crispness of winter with bold flavors, making them perfect for festive gatherings where you want to serve food ahead or offer lighter, refreshing options.
Whether you’re looking for show-stopping starters, sides to balance hearty mains, or a stunning center salad, cold vegan recipes offer endless creativity for your holiday menu. In this post, I’m sharing a selection of my favorite cold vegan Christmas recipes, all easy to prepare and bursting with seasonal joy.
From a festive roasted beet and citrus salad to a creamy holiday hummus platter and a decadent no-bake vegan chocolate tart, there’s something here for everyone to enjoy. Let’s make your Christmas feast unforgettable, colorful, and full of flavor!
Why You’ll Love This Recipe
- Effortless Preparation: These recipes are all designed for minimal cooking and can be made ahead, freeing up your holiday schedule.
- Seasonal Ingredients: Each dish celebrates the best of winter produce, delivering freshness and nutrition in every bite.
- Festive Presentation: Cold vegan recipes often feature bold colors and beautiful arrangements, perfect for impressing your guests.
- Diet-Friendly: 100% vegan, dairy-free, and easily made gluten-free, so everyone at your table can indulge safely.
- Refreshing Flavors: These dishes provide a light, crisp contrast to heavier holiday mains, keeping your meal balanced and satisfying.
Listicle: 3 Stunning Cold Vegan Christmas Recipes
Festive Roasted Beet & Citrus Salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium red beets | 4, roasted and sliced |
| Oranges (navel or blood) | 2, peeled and sliced |
| Pomegranate seeds | 1/3 cup |
| Baby arugula or mixed greens | 4 cups |
| Toasted walnuts | 1/4 cup, chopped |
| Olive oil | 2 tbsp |
| Balsamic vinegar | 2 tsp |
| Maple syrup | 1 tsp |
| Salt & pepper | To taste |
Equipment
- Baking sheet
- Parchment paper
- Chef’s knife
- Cutting board
- Small bowl (for dressing)
- Large platter or salad bowl
Instructions
- Roast the beets: Preheat your oven to 400°F (200°C). Scrub and trim the beets, then wrap each in foil. Place on a baking sheet and roast for 45-60 minutes, or until tender. Let cool, then peel and slice into wedges.
- Prepare the citrus: Using a sharp knife, cut away the peel and white pith from the oranges. Slice into rounds or segments.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
- Assemble the salad: Arrange the greens on a large platter. Top with sliced beets and oranges, then sprinkle with pomegranate seeds and toasted walnuts.
- Dress and serve: Drizzle the dressing over the salad just before serving. Toss gently if desired. Serve cold or at room temperature.
Tips & Variations
- Make ahead: Roast beets and prepare citrus slices up to two days in advance. Assemble just before serving for best texture.
- Nut-free: Swap walnuts for roasted pumpkin seeds or sunflower seeds for a nut-free option.
- Extra festive: Add thinly sliced fennel or sprinkle with vegan feta for added flavor.
- “This salad is also a wonderful make-ahead starter for any holiday gathering.”
Nutrition Facts
| Per Serving | Amount |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Fat | 9g |
| Carbohydrates | 24g |
| Fiber | 6g |
| Sugars | 11g (natural) |
Serving Suggestions
- Serve as a vibrant starter or side to your Christmas mains.
- Pair with crusty vegan bread or a soft gluten-free vegan bread for a festive lunch.
- Arrange in individual bowls for a beautiful plated salad course.
Holiday Hummus Platter with Veggies & Cranberry Relish
Ingredients
| Ingredient | Quantity |
|---|---|
| Canned chickpeas, drained | 1 can (15oz) |
| Garlic clove | 1, peeled |
| Lemon juice | 2 tbsp |
| Tahini | 3 tbsp |
| Olive oil | 2 tbsp |
| Salt | 1/2 tsp |
| Cold water | 2-3 tbsp |
| Fresh parsley | 2 tbsp, chopped |
| Raw veggies (carrots, cucumber, bell pepper, radish) | 2 cups, sliced |
| Pita bread or crackers | 1 cup, cut into wedges |
| Cranberry Relish: | |
| Fresh cranberries | 1 cup |
| Orange zest | 1 tsp |
| Maple syrup | 2 tbsp |
Equipment
- Food processor or blender
- Serving platter
- Sharp knife
- Cutting board
- Small bowl (for relish)
- Spatula
Instructions
- Make the hummus: In a food processor, blend chickpeas, garlic, lemon juice, tahini, olive oil, and salt until smooth. Add cold water, 1 tbsp at a time, until creamy.
- Prepare the cranberry relish: Pulse cranberries in the cleaned food processor until finely chopped. Transfer to a bowl and stir in orange zest and maple syrup.
- Slice the veggies: Cut carrots, cucumber, bell pepper, and radish into sticks or rounds for dipping.
- Arrange the platter: Spread hummus on a serving platter. Swirl cranberry relish on top and sprinkle with fresh parsley.
- Add dippers: Arrange veggies and pita wedges around the hummus. Serve immediately or chill for up to 1 hour before serving.
Tips & Variations
- Make it extra creamy: Peel chickpeas before blending for an ultra-smooth texture.
- Spice it up: Add a sprinkle of paprika or a swirl of homemade vegan chili powder to the hummus for a little heat.
- “This hummus platter is perfect for grazing and makes a beautiful centerpiece for any holiday table.”
Nutrition Facts
| Per Serving | Amount |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Fat | 10g |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sugars | 7g |
Serving Suggestions
- Serve as an appetizer with sparkling water or festive cocktails.
- Pair with vegan cheese sauce for a fun, dippable spread.
- Use leftovers in sandwiches or wraps for a post-holiday lunch.
No-Bake Vegan Chocolate Tart with Spiced Fruit
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw almonds | 1 cup |
| Medjool dates, pitted | 1 cup |
| Unsweetened cocoa powder | 3 tbsp |
| Salt | Pinch |
| Coconut oil | 2 tbsp, melted |
| Vegan dark chocolate | 6 oz (about 1 cup chips) |
| Coconut cream | 1/2 cup |
| Cinnamon | 1/2 tsp |
| Mixed fresh berries or sliced figs | 1 cup |
| Crystallized ginger | 2 tbsp, finely chopped (optional) |
Equipment
- Food processor
- 8-inch tart pan with removable bottom
- Microwave-safe bowl or small saucepan
- Spatula
- Refrigerator
Instructions
- Prepare the crust: In a food processor, pulse almonds, dates, cocoa powder, and salt until mixture sticks together. Press evenly into the base and sides of the tart pan. Chill while making the filling.
- Make the chocolate ganache: Melt dark chocolate and coconut cream together in a microwave or over low heat. Stir in coconut oil and cinnamon until glossy and smooth.
- Assemble the tart: Pour ganache over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until set.
- Top with fruit: Before serving, arrange berries, figs, and crystallized ginger on top for a festive touch.
- Slice and serve: Run a knife around the edge to loosen. Slice and serve cold.
Tips & Variations
- No tart pan? Use a pie plate or make mini tarts in muffin tins lined with parchment strips.
- Flavor twist: Add orange zest to the ganache or crust for a classic holiday chocolate-orange flavor.
- “This no-bake tart is a crowd-pleaser that can be made days ahead, leaving you stress-free for Christmas Day!”
Nutrition Facts
| Per Slice (1/10 tart) | Amount |
|---|---|
| Calories | 240 |
| Protein | 5g |
| Fat | 14g |
| Carbohydrates | 29g |
| Fiber | 5g |
| Sugars | 15g (from dates and fruit) |
Serving Suggestions
- Garnish with a dusting of cocoa powder or powdered sugar for a snowy effect.
- Serve alongside vegan almond whipped cream for extra indulgence.
- Package leftovers as sweet gifts for guests to take home.
Tips & Variations (All Recipes)
- Prep ahead: All these dishes can be made in advance and stored in the fridge for at least a day, making your Christmas day less stressful.
- Mix & match: Pair these cold dishes with a warm vegan main from our A to Z Vegetarian Recipes for Every Meal and Occasion collection.
- Gluten-free options: All recipes are naturally gluten-free except for pita bread; simply swap with GF crackers or bread if needed.
- Try adding a sprinkle of homemade chili powder from our Chilli Powder Recipe Vegan for a holiday kick!
- For more healthy grains, visit our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals roundup.
“Don’t be afraid to get creative—these recipes are a canvas for your favorite flavors and festive touches!”
Conclusion
Cold vegan Christmas recipes are a brilliant way to bring vibrant color, fresh flavors, and make-ahead convenience to your holiday table. From the jewel-toned beet and citrus salad to the creamy, festive hummus platter and the rich, no-bake chocolate tart, these dishes cater to every guest and dietary need.
The best part? They’re as beautiful to look at as they are delicious to eat, turning your Christmas spread into a true feast for the senses.
Whether you’re planning a plant-based celebration or simply adding more vegan variety to your menu, these recipes are sure to delight. Don’t forget to check out our other vegan Christmas favorites, and remember—the most memorable meals are crafted with love, laughter, and a little festive flair.
Wishing you a joyful, peaceful, and delicious holiday season!
📖 Recipe Card: Festive Cold Vegan Lentil Salad
Description: A vibrant, protein-packed salad featuring lentils, roasted vegetables, and a tangy cranberry vinaigrette. Perfect as a refreshing and colorful centerpiece for your vegan Christmas table.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 1 cup dry green lentils
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup dried cranberries
- 1/2 cup roasted butternut squash cubes
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook lentils in boiling water for 20-25 minutes, then drain and cool.
- In a large bowl, combine cooled lentils, onion, cherry tomatoes, cranberries, roasted squash, and parsley.
- Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
- Pour dressing over salad and toss gently to combine.
- Chill in the refrigerator for at least 15 minutes before serving.
Nutrition: Calories: 230 kcal | Protein: 9 g | Fat: 6 g | Carbs: 36 g
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