These adorable Vegan Blinis have topped with Faux Lox and Dill Cream Cheese Spared from KindaCo. They are the perfect canape or appetiser for a special occasion. What will you serve with your vegan blinis?
Vegan Party food
If you’ve been vegan for a while now you will know how much it sucks when you’re at a party and there’s a huge range of canapes being served but not a single one is plant based.
Mini burgers, quiches, meatballs or cocktail sausages, halloumi kebabs and other cheese bites are all common. But vegan canapes just get forgotten about at the planning stage. The champagne is flowing and us vegans are getting hungry and drunk.
With so many vegan products appearing on the market every week, there’s really no excuse not to cater for a dairy or egg free diet at a party. Some of my favourite ideas to serve as part of a buffet, appetiser or as a canape are:
- Vegan sausage rolls
- Vegan cocktail sausages
- Mini spring rolls
- Stuffed dates
- Mini tofu skewers with satay dip
- Mini onion bhajis and pakoras
- Crudites and hummus
Serving suggestions for vegan blinis
You can make these bite size if you want to serve them as canapes or on a buffet. If you want to serve them as a starter you might want to make them a little bit larger. But either way, they are wonderful light bites that are perfect for serving before a bigger meal.
These vegan blinis are the perfect vehicle for a wide range of different toppings. They taste great with a spicy salsa or tomatoes and pesto. If you want to be really fancy you can serve them with vegan caviar. But, my favourite topping is the Faux Lox and Dill Cream Cheese Spread from KindaCo.
If you decide to top yours with cream cheese, I recommend adding the cream cheese to a piping bag fitted with a star nozzle. You can then beautifully pipe the cream cheese on to the blini. To go with the faux lox flavour, I then topped with a couple of capers and a squirt of lemon.
I’ve served them like this for the last few years on Christmas Day and New Years Eve. They are loved by everyone (including herbivores!)
- Place all of the dry ingredients into a mixing bowl then slowly pour in the milk, whisking well until you have a smooth, thick batter.
- Add a little unflavoured oil (e.g. vegetable oil or groundnut oil) to a frying pan and place on a medium heat.
- Once the pan is hot, use either a teaspoon or tablespoon (depending on the size you would like) to spoon the batter into the frying pan.
- Cook for 2-3 minutes until small bubbles start to form on the surface, they are then ready to flip.
- Once flipped over, cook for an additional 2-3 minutes until golden.
- Remove them from the pan once cooked and allow to cool before serving.
Pro tips for making vegan blinis
Try to avoid using sweetend plant milks. Soy milk and oat milk are my preferred milks for this particular recipe.
When spooning the batter into the pan try to make sure they are circular. If you want to be more precise then put the batter into a piping bag first. Pipe the outside of the circle in the pan first then fill with the batter.
If you find it hard to keep track of which blini you made first remember this tip: imagine your frying pan is a clock. Start at 12 o clock and then work your way round clockwise. If your pan is large enough, do this for a second time with an inner ring. Follow this pattern when you come to flip your blinis.
If you are eating these on the same day they will be fine kept at room temperature.
They will keep up to 3 days in the fridge in an airtight container. Alternatively you can freeze them until you wish to use them.