Cinco de Mayo may not be celebrated in Mexico as it is here in the US, but as a Mexican, let me tell you, I will take any excuse to celebrate what a beautiful country Mexico is!! Since you can’t celebrate Mexico without a party, I have done all the searching for you and created the perfect Cinco de Mayo party menu. Here are 22 of my favorite vegan Cinco de Mayo party food ideas.

History of Cinco de Mayo

Cinco de Mayo is the commemoration of the battle of Puebla, that took place in 1862 in the Franco-Mexican war. The Mexican triumphed over the French in an unexpected battle of 6,000 French troops, against only 2,000 Mexicans! The battle was only one of many in the Franco-Mexican war, but the victory emboldened the resistance movement.

Cinco de Mayo in the U.S.

In Mexico, Cinco de Mayo is a minor holiday, the big celebrations confined to the city of Puebla. However, in the U.S. this special date has become a celebration of Mexican culture and heritage. It was in the 1960s that Chicano activists took this holiday as their own, perhaps because they identified with the values of the indigenous Mexicans that had triumphed over the French. Later Cinco de Mayo was commercialized and morphed into what it is today.

22 Vegan Cinco de Mayo Party Food Ideas

Phew!! I think I totally nerded out on you there. Anyway, here are the recipes. Enjoy!!

1. Vegan Taco Pizza

a pizza topped with guacamole in the center and surrounded by veggie tacosSweet Simple Vegan

100% vegan and oil free viral taco pizza, filled with portobello mushroom veggie fajitas and topped with salsa and creamy guacamole. Find the recipe here. 

2. Vegan California Burrito

large burrito filled with mushroom asada, fries, pico de gallo, guac and salsaDora’s Table

This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find the recipe here. 

3. Watermelon Salsa

Watermelon salsa in a large white bowl surrounded by cherry tomatoes, mint, and chipsWhitney Bond

This watermelon salsa is refreshing, flavorful and will be the hit of the summer! Cubed watermelon, cherry tomatoes, onion, mint, cilantro, serrano peppers, and lime juice make an amazing combination. Find the recipe here. 

 

4. Vegan Tres Leches Cake

a slices of vegan tres leches cake topped with a strawberry for cinco de mayo party food ideasDora’s Table

This vegan tres leches cake is a sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries. Find the recipe here.

5. Vegan Jackfruit Taquitos

flautas or taquitos in an oval green plate surrounded by a red towel limes and avocado                        Cadry’s Kitchen

These vegan taquitos are filled with delicious jackfruit carnitas. They can be made in the air fryer or oven. Perfect for dipping into guacamole, salsa, or cashew queso. Find the recipe here.

6. Vegan Jalapeño Queso

Vegan nacho cheese in a cast iron skillet surrounded by chips and a bowl of salsaPlant Based Scotty

Vegan Jalapeño Queso! All the cheesy flavor without the cow. Made with a mixture of potatoes, carrots, green chiles, and spices. Find the recipe here.

7. Spicy Avocado Sauce for Tacos

a taquito being dipped in a creamy avocado sauce for cinco de mayo party food ideasDora’s Table

This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas, but it would also make a great addition to some vegan enchiladas. Find the recipe here.

8. Churro Bites

Churro bites on a sheet tray lined with parchment paperThe Belly Rules the Mind

These homemade churros bites – churros muffins are coated in cinnamon sugar and are kind of like a cross between a muffin and a donut hole. Find the recipe here. 

9. Cauliflower Ceviche

Cauliflower ceviche with red onion, tomato, cilantro in a green bowl surrounded by chips                         Veggies Save the Day

A traditional Latin American seafood dish gets a makeover when you use cauliflower to make this ceviche. Serve with chips! Find the recipe here.

10. AirFryer Potato tacos

air fryer potato mini tacos on a large black platter with three sauces in the center                             Vegan Huggs

Crispy mini potato tacos made in the air fryer. Perfect for dipping in guacamole and salsa. Find the recipe here. 

11. Frozen Strawberry Margaritas

strawberry frozen margarita in a cactus margarita glass for cinco de mayo party food ideas                      Thyme and Love

These fruity margaritas are made with silver tequila, fresh squeezed orange juice, lime juice, and frozen strawberries. They are naturally sweetened with agave nectar. Find the recipe here.

12. Pastelitos de Guayaba

a large plate filled with guava pastelitos and a smaller plate with two pastelitos in focusFried Dandelions

Pastelitos de Guayaba are a delicious dessert, popular in bakeries all over Latin America!  You’ll love making these simple treats in your own kitchen! Find the recipe here.

13. Homemade Tortilla Chips

homemade chips on a white plate with avocado and salsa      Isabel Eats

These homemade tortilla chips are the centerpiece of every party. They’re crispy, crunchy, and won’t crumble and fall apart when dipping and snacking! Find the recipe here. 

14. Mango Tomatillo Guacamole

large white bowl filled with guacamole topped with pineapple and jalapeño                                           Flavor the Moments

Mango Tomatillo Guacamole is creamy guacamole with a blend of sweet and savory flavors that will keep you coming back for more! Find the recipe here. 

15. Pico de Gallo

pico de gallo salsa in a white bowl for cinco de mayo party food ideas                                       Dora’s Table

This is pico de gallo, a raw salsa that consists of jalapeño, tomato, onion, cilantro, and lime juice. That’s it! Find the recipe here.

16. Vegan Jalapeño Poppers

Jalapeño poppers on a large rectangular plate sprinkled with cilantro and cremaThis Savory Vegan

Now you can enjoy jalapeno poppers without any dairy! Filled with vegan cream cheese, onion, garlic, and chipotle peppers, and topped with a crunchy bread topping. Find the recipe here.

17. Watermelon Paleta Shots

3 watermelon paletas stacked on top of each other over a dark backgroundDora’s Table

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. Find the recipe here.

18. Vegan Crunchwrap Supreme

vegan crunch wrap stacked on top of each other with sauce dripping down the sides                                           Veganosity

Stuffed with spicy taco filling, spinach, tomatoes, and creamy vegan cheese sauce, plus crunchy tostada shells, and then wrapped up tight in a flour tortilla. Find the recipe here.

19. Crispy Baked Avocado Fries

avocado fries on a large oval plate surrounded by a blue and white towelFrom my Bowl

These Baked Avocado Fries are oven-baked and oil-free, but still crispy and tasty! Vegan, Gluten-Free, and only 7 ingredients. Find the recipe here. 

20. Strawberry Margarita Pie

strawberry margarita vegan cake with a swirled berry topping and decorated with slices of limes               Fragrant Vanilla Cake

A creamy strawberry-lime filling laced with tequila and swirled with a strawberry puree is placed on a simple no-bake crust with quinoa flakes, coconut, almond meal, and dates. It’s a deliciously cold and sweet treat. Find the recipe here. 

21. Vegan Nachos

vegan nachos in a large oval platter on a teal backgroundLoving it Vegan

Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Ultra-cheesy, spicy and fully loaded, better than a restaurant! Find recipe here.

22. Esquites (Corn in a Cup)

two mason jars filled with elote, cheese, mayo         The Nut-Free Vegan

Esquites Mexican Corn Cups, sweet corn, mayonnaise, vegan cotija cheese, chile powder. Find recipe here. 

This Vegan Tres Leches cake is nothing short of a dream. A dream come true!! A sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries.

Glass bowl filled with the ingredients to make vegan tres leches cake

I had avoided veganizing this recipe for so long, thinking that I couldn’t possibly get it right or that I had to make vegan condensed milk, and who has time to make vegan condensed milk?? I don’t know why, but inspiration finally hit and this vegan version of homemade tres leches cake was born.

Tres leches cake batter in a glass bowl with a blue whisk

What is Tres Leches Cake?

Tres leches (three milks) cake is traditionally a vanilla sponge cake soaked in condensed milk, evaporated milk, and cream (media crema). It is topped with whipped cream and berries or assorted fruit, and sometimes cinnamon. On occasion, rum or rompope (a sort of Mexican eggnog) is added to the milk mixture. To make this vegan I decided to use almond, macadamia nut, and oat milk. The combination proved to be ridiculously good!

Tres leches cake resting on a rack

Tres Leches Cake History

This is a tricky one. Some say that tres leches cake originated in Nicaragua, but Mexico certainly claims it as its own, and Cuba and Puerto Rico have their own versions of well. Tres leches cake became popular in Latin America in the 19th century, possibly due to Nestle publishing a recipe in the back of its cans of condensed milk. They, however, did not invent it, even before then you can find various versions of milk-soaked cakes way before the 19th century. Without a doubt, there is some influence of European colonization, thus there are some who believe tres leches is a new world version of  European milk soaked cakes topped with cream, like tiramisu.

Milk being poured on tres leches cake in a red baking dish

 

The Challenges of Making an Authentic Tres Leches Cake Vegan

It wasn’t as difficult as I had imagined, because I decided to completely leave out the condensed milk. Instead, I combined three plant-based milks with sugar and reduce the liquid by 1/3. The cake itself was the biggest challenge. The cake needed to be dry or maybe not dry, but at least not overly moist. The omnivore version is made without oil and mostly eggs which presented a huge problem in the vegan version. After 4 tries I came up with a cake that is dry enough to absorb the milk, but strong enough to not become mush instantly.

A slice taken out of a tres leches cake in a red baking dish

I tried 2 types of coconut whipped cream. I decided not to make my own but go with a store-bought option. First I tried So Delicious Coco Whip which turned out too sweet and heavy for my taste for this cake. I settled with Reddi-whip’s Coconut Whipped Topping which is light and airy, and not too sweet.

Tres leches cake on a white plate topped with a sliced strawberry

 

The Recipe: Vegan Tres Leches Cake

  • It’s very important to make the cake the day before so you can let it sit out and dry out a little bit.
  • This cake is not meant to be eaten without soaking in milk!! You’ve been warned.
  • I used almond, macadamia nut, and oat milk, but you can use any combination you prefer. If you like coconut, I suggest coconut milk.
  • Top with strawberries or assorted berries. The acid in the berries cut the sweetness of the cake.
  • This cake will not keep for more than a day, it will get too mushy, so try to eat it all in one day.
  • If you want to make your own whipped topping I recommend this recipe.
  • Enjoy!!

Tres leches cake on a white plate topped with a sliced strawberry

Tres leches cake on a white plate topped with a sliced strawberry
4.53 from 19 votes
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Vegan Tres Leches Cake

This Vegan Tres Leches cake is nothing short of a dream. A dream come true!! A sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries.
Course Dessert
Cuisine Mexican
Keyword tres leches cake, vegan mexican recipes
Resting Time 10 hours
Total Time 2 hours
Servings 10 Servings
299 kcal
Author Dora S.

Ingredients

Cake:

  • 1 ½ cups Almond milk, unsweetened
  • 1 ½ tsp. White vinegar
  • 2 tsp. Vanilla extract
  • 2 ¼ cups All-purpose flour
  • ¾ tsp. Baking soda
  • 1 ½ cups Sugar, granulated
  • ½ tsp. Salt

Milk Syrup:

  • 1 cup Almond milk, unsweetened
  • 1 cup Macadamia nut milk, unsweetened
  • 1 cup Oat milk, unsweetened
  • ½ cup Sugar, granulated

Whipped Topping:

  • 2 cans Reddi-whip Coconut Whipped Topping
  • 1 pint Strawberries, hulled and sliced

Preparation

To make the cake

  1. Preheat oven to 350°F. Line the bottom of a 8 x 13” baking dish with parchment paper and lightly grease with vegetable oil.

  2. In a medium bowl combine the almond milk, vinegar, and vanilla. Mix well. Let sit for 5 min.
  3. In a large bowl combine the flour, baking soda, sugar, and salt. Mix well.
  4. Add the wet ingredients to the dry ingredients, and mix with a whisk until you have a smooth batter.
  5. Pour the batter into the baking dish and bake in the middle rack of the oven, for 30-35 minutes or until an inserted toothpick comes out clean.

  6. Remove from oven. Let cake cool, and remove from baking dish. Remove parchment paper and let cake cool completely on a rack. Leave it out at room temperature without covering it, overnight.

To make the milk syrup

  1. While your cake is baking. Combine the three milks and sugar in a medium sauce pot. Bring to a simmer and let cook for 20 min. Remove from heat and let cool in the refrigerator until ready to use. You should have about 2 cups of milk syrup.

Assembly

  1. The following day, using a serrated knife, gently cut the dome off the top of your cake. Poke the surface of the cake several times with a fork or a steak knife.

  2. Place your cake inside of the baking dish and pour milk syrup over it as evenly as possible. Place in your fridge and let cake soak for 30 min.

  3. When you’re ready to serve, top the cake with the coconut whipped topping and spread with a spatula. (Don’t add the whipped topping to the cake unless you’re ready to serve it.)

  4. Arrange the sliced strawberries on top of the whipped topping and serve.

Chef's Notes

It's very important to make the cake the day before so you can let it sit out and dry out a little bit.

• This cake is not meant to be eaten without soaking in milk!! You've been warned.

• I used almond, macadamia nut, and oat milk, but you can use any combination you prefer. If you like coconut, I suggest coconut milk.

• Top with strawberries or assorted berries. The acid in the berries cut the sweetness of the cake.

• This cake will not keep for more than a day, it will get too mushy, so try to eat it all in one day.

• If you want to make your own whipped topping I recommend this recipe.

Nutrition Facts
Vegan Tres Leches Cake
Amount Per Serving (1 slice)
Calories 299 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 306mg13%
Potassium 114mg3%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 44g49%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 27.8mg34%
Calcium 121mg12%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

This Mexican Christmas apple salad is the perfect way to end your Christmas feast. After a meal of Christmas roast, tamales and pozole, this refreshing salad will hit the spot. Crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.

Bowl of sweet cream on a dark wooden surface

This has to be one of my favorite childhood food memories, except that we added marshmallows to ours and it was almost sickly sweet. This healthier version is refreshing and sweetened with maple syrup. We would have this salad on Christmas of course, but my grandmother would make a different version for New Year’s with carrots and raisins which was also delicious. Depending on where in Mexico you are some people add raisins, carrots, celery, and even maraschino cherries.

Glass bowl filled with apples, pineapple, grapes, and pecans.

Traditionally this recipe uses crema or even mayonnaise, but I have made a crema with soaked almonds, water, almond milk, and maple syrup. You can also make the crema with cashews or use your favorite vegan yogurt. I prefer using almonds because they’re more affordable, but they are a bit more work because you have to peel them.

Sweet cream poured over fruit in a glass bowl.

Year after year, the longer I’m vegan the less I miss meat and the more I can appreciate veganizing traditional Mexican recipes and fulfilling all of my childhood food memories in a cruelty-free and healthy way. If you haven’t been vegan for long I just want to let you know that your palate does change, that you do adapt, and that it becomes easier and easier.

Fruit tossed in sweet cream in a glass bowl.

The Recipe: Mexican Christmas Apple Salad

  • As optional ingredients, you can add carrots, raisins or celery.
  • I recommend that you make and eat on the same day.
  • You can use your favorite vegan yogurt to make this recipe even quicker
  • Enjoy!!

 

Mexican Christmas Apple Salad in a glass cup on top of a peach colored napkin

Mexican Christmas Apple Salad in a glass cup
4 from 2 votes
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Mexican Christmas Apple Salad

Mexican Christmas Apple Salad, crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.
Course Dessert
Cuisine Mexican
Keyword mexican fruit salad, vegan mexican christmas
Total Time 1 day
Servings 6 servings
189 kcal
Author Dora S.

Ingredients

  • 3 cups Diced gala apples (you can peel or not peel according to preference)
  • 3/4 cup Crushed pineapple, canned or fresh (drained)
  • 1 cup Green grapes, cut in half
  • ½ cup Chopped pecans

Sweet Almond Crema:

  • ½ cup Almonds, raw
  • ¼ - cup Water
  • ¼ cup Almond milk, unsweetened
  • 1 tsp. Lemon juice, fresh
  • 1 tsp. Maple syrup

Preparation

  1. Bring 1 pint of water to a boil in a small sauce pot and pour over the almonds. Let soak overnight.
  2. The following day peel the almonds by pressing an almond between your thumb and forefinger and pressing lightly. The skin should just pop off.
  3. In a blender, place the almonds, almond milk, lemon juice, and maple syrup and blend at high speed until completely smooth and cream like (to get a super smooth sauce you will need a high powered blender).

  4. Place sauce in a small container and refrigerate for 30 min.
  5. In a large bowl combine the apples, pineapple, grapes, and chopped pecans. Pour sauce over it and mix well.
  6. Serve.

Chef's Notes

You can use cashews instead of almonds if you prefer. Some people add raisins, maraschino cherries, carrots, and even celery. If you want to go a little crazy you could add vegan mini marshmallows. I recommend that once you've tossed the fruit salad you serve it the same day. 

Nutrition Facts
Mexican Christmas Apple Salad
Amount Per Serving
Calories 189 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 14mg1%
Potassium 245mg7%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 12g13%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 4.7mg6%
Calcium 57mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.

Sauce pot filled with water, cinnamon, and piloncillo

Champurrado History

Champurrrado ingredients are quite simple but the combination is irresistible. Before the Spanish arrived in Mexico with their cows and their milk, champurrado was made with water.

Glass bowl with fresh masa

It is said that the great Aztec emperor Moctezuma Xocoyotzin enjoyed this beverage which he drank in ceremonial vessels made of gold, sweetened with agave honey, and spiced with a bit of chile.

Glass bowl filled with masa and water

Fray Bernardino de Sahagún documented the consumption of atoll or atolli which was drunk by the indigenous warm or cold, for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes.

Glass bowl with masa and water and a hand mixing it together.

Atole vs Champurrado

So what is the difference between atole and champurrado?? Atole is also a drink from pre-Columbian times that can be sweet or savory depending on the region in Mexico where you are. Traditionally, it is made by dissolving ground dried corn in milk or water and adding fruits or different flavorings to it. Champurrado is simply atole with chocolate added to it, in other words, chocolate atole.

Bronze colored colander filled with the remnants of the strained masa

How to Make Champurrado

Making champurrado is quite easy, the piloncillo and cinnamon are simmered in water until completely dissolved, then a Mexican chocolate tablet is added. Once the chocolate has melted into the piloncillo mixture the fresh masa is added. The masa thickens the chocolate creating a thick, sweet, and chocolatey drink. Then everything is frothed with a molinillo and served hot.

Masa liquid being poured into a saucepot

The Recipe: How to Make Champurrado

This authentic Mexican champurrado is made with water instead of milk, just like in pre-Columbian times.

  • If you want to use milk I recommend you use almond-coconut milk.
  • The recipe calls for fresh masa, but if you can’t find it you can use masa harina.
  • I’ve used Ibarra chocolate, but you can use your favorite Mexican hot chocolate.
  • Enjoy!!

Chapurrado in a sauce pot being frothed with a molinillo

A mug of champurrado on a colored towel and a tamal beside it

A mug of champurrado on a colored towel and a tamal beside it
5 from 1 vote
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Champurrado

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.

Course Drinks
Cuisine Mexican
Keyword champurrado, chocolate, vegan mexican
Total Time 20 minutes
Servings 4 cups
96 kcal
Author Dora S.

Ingredients

  • 4 cups Water
  • 1 Ceylon cinnamon stick
  • 1/3 - 1/2 cup Chopped piloncillo (2-4 oz.)
  • 1 Mexican Chocolate disk (I used Ibarra, chopped into 4 pieces)
  • ½ cup Fresh masa for tortillas (nixtamal)

Preparation

  1. Place 3 cups of water, chopped piloncillo, and cinnamon stick in a medium sauce pot and bring to a simmer. Simmer for 1 to 2 minutes or until the piloncillo has completely dissolved.
  2. Add the Mexican chocolate and continue to simmer and stir until chocolate has completely dissolved, about 3 minutes.
  3. In the meantime place the fresh masa in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water.
  4. Strain the masa liquid, and pour it into the simmering hot chocolate. Stir and froth with a molinillo or whisk.
  5. Simmer for 6 to 8 minutes or until the champurrado has thickened. Serve hot!!

Chef's Notes

If you like your champurrado on the thick side use ¾ cup of fresh masa, but remember, the champurrado will continue to thicken as it cools. I used Ibarra chocolate but you can use your favorite Mexican hot chocolate. If you can’t find fresh masa you can use 3/4 cup of masa harina.

Nutrition Facts
Champurrado
Amount Per Serving
Calories 96 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 14mg1%
Potassium 87mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 30IU1%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

You might know them by a different name like vegan snowball cookies, polvorones, or Russian tea cakes, but there is no doubt that vegan Mexican wedding cookies are THE cookies to make this season. These incredibly “buttery” cookies are studded with chopped pecans, spiced with cinnamon and ground anise, and covered in a delicate layer of powdered sugar.

whipped butter in a glass bowl for vegan mexican wedding cookies

In Mexico, these cookies can be found all year long, but they are especially popular during Christmas. They are not called vegan Mexican wedding cookies, they are known as hojarascas or polvorones depending on where in Mexico you are.

dough for vegan mexican wedding cookies in a large glass bowl

I don’t think I’ve ever seen them actually served at weddings, but you never know, Mexico is a big country were traditions, cuisine, and even accents can differ from state to state. I did grow up eating these, but my favorite is definitely the version with orange zest and cinnamon-sugar.

little balls of cookie dough on a sheet tray ready to bake

We love Christmas! It’s such a joyous time when you live it through the eyes of the children. We are a bilingual and multi-cultural household so we do try to incorporate different traditions from our cultures. The kids get presents (toys) from Santa and the Reyes Magos (Three Kings) bring them books and treats. We eat tamales and pozole, but there’s also turkey (for the non-vegans) and gingerbread house decorating. What are some of your favorite traditions??

a baked cookie in a bowl of powdered sugar

The Recipe: Vegan Mexican Wedding Cookies

This cookie is basically a shortbread cookie, so the first thing you’ll need to do is cream the vegan butter and sugar. After this you add the flour and seasonings and mix well. It is very easy to make and take only 15 min. to bake in the oven!!

vegan mexican wedding cookies in a poinsetta box with a ribbon

  • I used earth balance to make this recipe, but you can use your favorite vegan butter.
  • You can shape these any way you like in little balls or you can use this same dough to roll out and cut into shapes. I’ve even used it to make thumbprint cookies.
  • This recipe makes quite a bit of cookies so if you don’t need that many cookies I suggest you still make the whole recipe then freeze half the dough and save it for later. Instant cookies!!

vegan mexican wedding cookies in a poinsetta box with a ribbon

vegan mexican wedding cookies in a poinsetta box with a ribbon
4 from 2 votes
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Vegan Mexican Wedding Cookies

Vegan Mexican Wedding cookies, this buttery cookie is studded with pecans, spiced with cinnamon and anise, and covered in powdered sugar
Course Dessert
Cuisine Mexican
Keyword mexican wedding cookies, vegan cookies, vegan mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32 cookies
158 kcal
Author Dora S.

Ingredients

  • 5 oz. (2/3 cup) Sugar, granulated
  • 12 oz. (1 ½ cups) Vegan butter, room temperature
  • 16 oz. (3 cups) Flour, all-purpose
  • ½ cup Chopped pecans
  • ½ tsp. Ground anise seed
  • 1 tsp. Ground cinnamon
  • 1 tsp. Vanilla extract
  • 1 cup Powdered sugar

Preparation

  1. Preheat oven to 350F.
  2. Cream butter and sugar, in an electric mixer with the paddle attachment.
  3. Add vanilla, cinnamon, and ground anise. Mix in chopped pecans.
  4. Slowly add flour, with mixer at low speed. Mix until well combined.
  5. Line 2 sheet-pans with parchment paper. Roll dough into 1 inch balls.
  6. Place balls on sheet-tray, 1 inch apart from each other.
  7. Bake for 15 minutes or until bottoms become golden brown.
  8. Remove from oven. Place on a wire rack to cool.
  9. Once completely cool roll cookies in powdered sugar.

Chef's Notes

You can also use this cookie dough recipe to make thumbprint cookies. Dust with cinnamon-sugar instead of powdered sugar for a more hojarascas feel.

This recipe makes quite a bit of cookies so if you don't need that many cookies I suggest you still make the whole recipe then freeze half the dough and save it for later. Instant cookies!!

Nutrition Facts
Vegan Mexican Wedding Cookies
Amount Per Serving
Calories 158 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 100mg4%
Potassium 27mg1%
Carbohydrates 15g5%
Sugar 4g4%
Protein 1g2%
Vitamin A 380IU8%
Calcium 9mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Filling vegan pan de muerto is a common practice in México. This vegan day of the dead bread is filled with a sweet chocolate “cream”, and dusted with a sprinkling of sugar.. Serve with your favorite Mexican hot chocolate, and honor your loved ones on this Dia de los Muertos.

a tub of chocolate hummus

The filling is a bit of a well kept secret called chocolate hummus. I know it sounds totally unappetizing, but I promise it’s so good. I never thought I would hear my kids begging me to make chocolate hummus. Chocolate hummus is basically cooked chickpeas, cocoa powder, and a sweetener like maple syrup.

vegan pan de muerto piped with chocolate hummus

The store-bought kind is super smooth, almost like a mix between chocolate icing and pudding. When you make it at home it’s not as smooth, but still delicious. I tried making a chocolate-sweet potato frosting, but it was too thick, and a chocolate coconut whipped cream, but that was a total flop. Chocolate hummus was perfect with this vegan pan de muerto.

pan-de-muerto2

Let come to room temperature, roll into balls.

So what’s the big deal about pan de muerto?? Pan de muerto is a special bread eaten on the Day of the Dead in Mexico and placed on the ofrendas (altars) that honor the departed. It has a round shape with 4 elongated knobs in the shape of a cross, and a small ball at the top.

pan-de-muerto2

It’s round shape represents the cycle of life and death, the knobs represent the bones of the departed, and the ball represents the skull. It is traditionally infused with orange blossom water to remember our deceased loved ones. The shape of the cross is said to represent the 4 cardinal points, each one dedicated to a different god Tezcatlipoca, Tlaloc, Quetzalcóatl y Xipetotec.

Altar de muertos, a table with pictures, candles, bread, a cross

There are many different kinds of pan de muerto some shaped like animals, plants or trees, people, and fantastic creatures. You can find them filled with nata (clotted cream), whipped cream, cajeta, and dried fruits. I prefer mine unfilled and dipped in hot chocolate.

Vegan pan de muerto filled with chocolate surrounded by marigolds and a colorful skull

I love being able to share all these traditions with my children, and it’s a beautiful way of honoring my ancestors, and the loved ones that have gone before me. My 4 year old was saying that she didn’t understand why Jesus had to die. I explained a little bit, and then told her that we would all die one day. She got super quiet and said, ” But if we all die, who will put my picture on the altar??” So cute!! Feliz Día de los Muertos.

Vegan pan de muerto filled with chocolate, a hand is reaching in to take a piece

Vegan pan de muerto filled with chocolate surrounded by marigolds and a colorful skull
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Chocolate Filled Vegan Pan de Muerto

This vegan pan de muerto is filled with a sweet chocolate "cream", and dusted with a sprinkling of sugar. Serve with Mexican hot chocolate
Course Dessert
Cuisine Mexican
Keyword day of the dead, pan de muerto, vegan
Total Time 20 minutes
Servings 6 people
Author Dora S.

Ingredients

Preparation

  1. Once you have baked your vegan pan de muerto. Let it cool completely. If it's not completely cooled down the chocolate hummus will not hold it's shape.

  2. Fill a piping bag with a star tip with the chocolate hummus. 

  3. Cut your pan de muerto in half (lengthwise), and pipe chocolate hummus on the bottom half of the bread. Place the other half on top, and serve.

Chef's Notes

If you can't find chocolate hummus at your local grocery you can make your own.

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It’s the irresistible aroma of chocolate and cinnamon that I first think of when I’m offered hot chocolate. Mexican hot chocolate is not your ordinary cacao powder and milk, oh no, and somebody needs to say this, but adding cinnamon to your hot chocolate does not make it Mexican. It is one of my culinary pet peeves. So what are the best vegan Mexican chocolate brands and what makes them so different?

Find out which is the best Mexican hot chocolate.

 

Not only that it comes from Mexico, but the process used to make it is unique in itself. Mexican chocolate for beverages is sold in tablets not powder, it is made by toasting, and grinding cacao beans with sugar, vanilla, and cinnamon. It is then packed into a mold and formed into a tablet. To make into a beverage simply dissolve a couple of pieces of the tablet in hot milk. If the chocolate is of high quality you can dissolve it in water, milk is not necessary. The video below, from Saveur.com shows you exactly how chocolate tablets are made in Mexico.

 

 

The Best Vegan Brand of Mexican Chocolate

There are four Mexican chocolate brands most commonly available in the US: Abuelita, Ibarra, Hernan, and Taza. We tested all four of them for you with Almond-coconut milk.

These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

Best Overall:

Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas. It is made in Mexico and imported into the US. I found Hernán to have the most authentic flavor and quality. It has a strong chocolate flavor, but it is not overpowering. It is the tight amount of sweet, and the foam is thick and a bit airy. It contains only four ingredients: cacao beans, sugar, cinnamon, and soy lecithin. The downfall is that it is available mostly online and in select stores. The price is reasonable for the quality of the chocolate at $10 for a box of 6 tablillas (6 cups of hot chocolate).

 

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Second Best: Taza Chocolate 

Taza is produced here in the US using the same process described in the video above. It is intensely chocolaty, aromatic, not too sweet, but with a hint of bitterness. The foam is thick, not at all airy. It contains only three ingredients: cacao beans, sugar, and cinnamon. It is also certified USDA organic, non-GMO, certified gluten-free, and vegan. The only downside is the price, $5.oo. It really isn’t too expensive, but one package will only make you two cups of hot chocolate.

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Best Budget-Friendly Chocolate: Ibarra

Ibarra is the one we buy more often, and it is a Mexican product. It has a medium chocolate flavor intensity and it is pretty sweet. There is no bitterness to it at all. The foam is airy and firm. It contains cocoa liquor, sugar, soy lecithin, and cinnamon flavoring. The price, $3.50, and it makes 24 cups of hot chocolate.

What is the best vegan brand of Mexican chocolate? This taste test will decide once which one makes the best cup of steaming hot chocolate.

Last but Not Least: Abuelita

I contacted Nestle and they confirmed that it is NOT vegan.

NOTE: Even though Nestle has said that the product is not vegan certified, there are no animal products on the ingredient list. After further inquiry this is what Nestle responded: “The evaluation for vegan claims has not been performed on this item. We therefore would advise that the product is not suitable for vegans.” 

I leave it up to yo whether you want to try it or not. That being said, Abuelita has a special place in my heart, it evokes a lot memories for me and it is extremely popular in Mexico. It has a medium chocolate flavor, is very sweet, and has no bitterness. The cinnamon flavor is strong and fragrant. The foam is airy and very firm. The downside is that it contains additives like vegetable oils, artificial flavor, and PGPR. The price, $3.25, and it makes 24 cups of chocolate.

Regardless of which one you think is the best vegan brand of Mexican chocolate, I urge to give Mexican hot chocolate a try. You won’t be disappointed. What is your favorite brand?

 

 

 

 

 

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It might be the combination of my two favorite things Mexican hot chocolate and ice cream. For this recipe I’ve used my new favorite chocolate, Hernán. I found out about Hernan at a local festival here in San Antonio and I instantly fell in love with their all-natural, vegan products.

mexican hot chocolate tablillas in milk

Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas! The chocolate is available in tablillas or shaped into calaveras (chocolate skulls). It has become my favorite chocolates, because in the US it is becoming very hard to find Mexican hot chocolate without artificial flavors or oils.

mexican hot chocolate skulls

 

Plus it’s a local business run by a fellow Mexican and entrepreneur, Isela Hernández  who is crafting these products in partnership with artisan groups and producers in Mexico!

blended mexican hot chocolate for ice cream

I have been experimenting with the chocolate and have made Mexican hot chocolate paletas, so it only seemed natural to try and use it to make ice cream.

I love ice cream and with so many dairy free alternatives on the market it’s not as difficult to find a good vegan ice cream (my favorite brand is Nadamoo). I do wish there were more Mexican or Latino inspired flavors like this Mexican hot chocolate ice cream, or other flavors like jamaica, horchata, arroz con leche, and cajeta.

These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

 

I used to have an ice cream maker, which I loved, but I had to let go of in the move from Hawaii to Texas. I figured I could just buy a new one instead of paying to ship the one I had, but then I never did. So I have made this recipe no-churn, but if you have an ice cream machine you can use it as well.

The Recipe: Vegan Mexican Hot Chocolate Ice Cream

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don’t worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4,5 and 6
  • Enjoy!!
5 from 1 vote
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Vegan Mexican Hot Chocolate Ice Cream

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It is also no-churn and dairy free!!
Course Dessert
Cuisine Mexican
Keyword chipotle pasta, vegan pastas, ice cream, mexican hot chocolate, no-churn
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings (1 quart)
247 kcal
Author Dora S.

Ingredients

  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk unsweetened
  • 1 Avocado ripe, cut in half, flesh removed
  • ¼ cup Maple syrup

Preparation

  1. Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets, and stir with a whisk or molinillo.

  2. Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.
  3. Place the chocolate mixture, avocado, and maple syrup in the blender, and puree until smooth.

  4. Pour into ice trays and freeze overnight.
  5. The following day unmold the cubes and place in the food processor. Process until smooth (hold on to your food processor because it’s going to shake!)
  6. Eat right away and enjoy!!

Recipe Video

Chef's Notes

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don't worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4, 5, 6.
Nutrition Facts
Vegan Mexican Hot Chocolate Ice Cream
Amount Per Serving (1 Serving)
Calories 247 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 175mg8%
Potassium 288mg8%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 27g30%
Protein 2g4%
Vitamin A 75IU2%
Vitamin C 5mg6%
Calcium 178mg18%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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This is the dessert I have been mourning since the day I decided to stop eating animals. It is my absolute favorite! Carlota de limon ( in some regions of Mexico it is known simply as pay de limon) is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
It is extremely easy to make and it requires no oven, which is perfect for these hot summer days.
All this time I thought I would never eat this again, because Maria cookies are not vegan, at least the ones I had found (Gamesa).
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
However, on a recent trip to Mexico I discovered that Soriana ( Mexican supermarket) has their own brand of Maria cookies which are accidentally vegan. All that was left to do was veganize the lime cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Don’t be disappointed, even though I found the maria cookies in Mexico, I did some research and found an alternative on Amazon!! If you can’t wait until you get your vegan maria cookies on Amazon you could use graham crackers, or any other healthy tea style biscuit that you like.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Go make this and let me know if you like it as much as I do. You can tag me on Instagram with your creations.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

The Recipe: Carlota de Limon

  • If you can’t find the cookies on Amazon, you can use graham crackers or animal crackers.
  • Use key lime juice for a more intense lime flavor.
  • As you’re layering your cookies and lime cream don’t press down on the cookies.
  • I like to use berries to contrast the sweet flavor of the ice box cake. Enjoy!!

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
4.72 from 7 votes
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Carlota de Limon

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Course Dessert
Cuisine Mexican
Keyword carlota de limom, icebox cake
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 Servings
234 kcal
Author Dora S.

Ingredients

  • 1 package (16 oz). Silken tofu (soft)
  • 1/3 cup Almond Milk, unsweetened
  • 1 cup Sugar, or your favorite sweetener
  • 1/3 cup Key lime juice, fresh
  • 2 packs (sleeves) Vegan Maria cookies
  • 1 pint Strawberries

Preparation

  1. Place tofu, sugar, and almond milk in the blender. Turn blender on low setting and add in lime juice gradually, until the mixture thickens and coats the back of a spoon.
  2. Line the bottom of an 8×8 glass baking dish with parchment paper, add a of lime cream and cover it with a layer of cookies and pour some of the lime cream mixture on top; enough to cover them but not drown them.
  3. Repeat this process by adding another layer of cookies and then covering it with the lime cream, repeat until all the lime cream mixture and cookies have been used up.
  4. DO NOT PRESS DOWN on the cookies. You want a good layer of lime cream in between the cookies and pressing them down with push the lime cream to the sides.
  5. Place cake in refrigerator for at least 4 hours or until it has set.
  6. Invert the baking dish unto a plate. Carefully peel off the parchment. Decorate with strawberries or the fruit of your choice.
  7. Cut and serve cold.

Chef's Notes

If you want to substitute the sugar for agave or maple syrup omit the almond milk. You can use graham crackers if you can’t find vegan maria cookies

Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 14mg1%
Potassium 102mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 33g37%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 37.8mg46%
Calcium 23mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 14mg1%
Potassium 102mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 33g37%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 37.8mg46%
Calcium 23mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

This might be the best paleta recipe I’ve ever made, and it’s a boozy popsicle! This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. I’m excited to be participating once again in Lola’s Cocina Paleta Week. Head on over there to find all kinds of paleta recipe to cool down this summer.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

They’re inspired by the famous watermelon paleta shot, which is a very popular drink along the border of US-Mexico. The shot itself is supposed to mimic the Mexican spicy watermelon lollipop candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

This is the first time I’ve ever tried to make a boozy popsicle, but with this heat it sounds like the perfect solution to a stressful and hot day. They would also be perfect for an adult pool party or a day at the beach, but be sure to label them as adult popsicles otherwise your little ones might get a tummy ache.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

We recently had our baby boy’s first birthday party and I gave some of our guest this watermelon paleta shot to try and they loved it. I hardly tasted the tequila in there, but they assured me that they definitely felt it.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

I always try to come up with new paleta recipes in the summer. It’s so easy with my handy paleta mold, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book Paletas. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

So far we’ve made strawberry, coconut, corn, Mexican chocolate, banana-pecan, cucumber-chile, and mango-chile paletas. I’m excited to make these over and over again for the rest of the summer.

The Recipe: Watermelon Paleta Shot

  • I used my favorite Corralejo Tequila, but you can use any tequila you want.
  • We prefer Tajin chile powder for these.
  • Because of the alcohol it is best to freeze these overnight.
  • If your watermelon is super sweet, you can reduce the amount of sugar.
  • Enjoy!
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
5 from 1 vote
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Watermelon Paleta Shot

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
Course Dessert
Cuisine Mexican
Keyword paleta shot, watermelon paleta, watermelon popsicle
Prep Time 15 minutes
Servings 10 paletas
99 kcal
Author Dora S.

Ingredients

  • 4 cups Diced watermelon, seedless
  • ½ cup Tequila, (Corralejo reposado)
  • 3 tbsp. Lime juice, fresh
  • ½ cup Sugar or sweetener of your choice
  • 10 tsp. Tajin chile powder

Preparation

  1. Place the watermelon, tequila, lime juice, and sugar in the blender and process until smooth.
  2. Place 1 tsp. of chile powder at the bottom of each popsicle mold.
  3. Pour in watermelon mixture into molds, snap on lids, insert popsicle sticks, and freeze overnight.

Chef's Notes

If tequila isn’t really your thing or you want these to be less alcoholic use only 1/3 of a cup of tequila. I used my favorite Corralejo Tequila, but you can use any tequila you want. We prefer Tajin chile powder for these. If your watermelon is super sweet, you can reduce the amount of sugar.

Nutrition Facts
Watermelon Paleta Shot
Amount Per Serving (1 Paleta)
Calories 99
% Daily Value*
Sodium 81mg4%
Potassium 169mg5%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 1805IU36%
Vitamin C 6.3mg8%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.