Fourth of July recipe round up featuring vegan and gluten-free mains, sides, and no-bake desserts with plenty of red, white, and blue options!
It’s getting hot here, friends.
This week is in the 90’s which makes me grateful that my community pool is *finally* open.
I dawned the orange and yellow striped bikini that I purchased for 2020 and then never wore to the pool for the first time this week.
My sister and I lay on beach towels draped over pool chairs, in awe of the strange normalcy of it all.
Going to the pool for the first time since 2019.
I felt naked to be have so much skin exposed, my belly button ring catching rays from the golden sun.
What normal things have YOU been doing this summer?
I’m hoping to see some fireworks for the Fourth of July.
If you need me I’ll be at a local vineyard nestled on top of a mountain, sipping wine and watching the skyline light up with exploding colors.
But we can also make some taste explosions at home, yeah?
In this Fourth of July Recipe Round Up I’m sharing some of my favorite vegan and gluten-free recipes for a barbecue or cookout.
Mix and match these plant-based mains, sides, no-bakes desserts, dips, and drinks to create your edible fireworks!
Sunny SunButter Hummus: Easy savory hummus made super creamy with the addition of sunflower seed butter in place of tahini. Serve with fresh cut veggies, crackers, or fruit.
Vegan 7-Layer Mexican Dip: Vegan 7-layer dip with refried beans, guacamole, salsa, cauliflower cashew queso, tomatoes, black olives, and green onion. Serve with grain-free crackers!
Creamy Cilantro Lime Avocado Dip: Creamy cilantro lime avocado dip made with avocado, unsweetened almond milk yogurt, fresh herbs, and squeezed lime. Serve with grain-free crackers!
Roasted Cauliflower Cashew Queso: Creamy and “cheesy” vegan queso with roasted cauliflower and cashews. Perfect for dipping and adding to your favorite Mexican dishes.
Creamy Cauliflower Dip: Easy 6-ingredient creamy cauliflower dip that’s oil-free, legume-free, and perfect for pairing with your favorite veggie chips!
Easy Vegan Potato Salad: Vegan potato salad made with yukon potatoes and chopped vegetables in a creamy vegan mayonnaise. Perfect to make in advance for summer entertaining.
Vegan Maple Baked Beans: Easy vegan baked beans made with navy beans and simple seasonings naturally sweetened with pure maple syrup. The perfect easy plant-based summer side!
Vegan Pineapple Coleslaw with Cherries: Creamy plant-based coleslaw without oil or dairy! Cabbage and carrot mixed with an almond milk yogurt dressing with pops of pineapple and dried cherry.
Vegetable Kabobs with Spicy Lime Yogurt: Rainbow kabobs with summer vegetables and a quick-mix spicy lime yogurt sauce. The perfect skewer to enjoy for summer grilling!
1-Bowl Hummus Pasta Salad: Easy pasta salad made in 1-bowl with your favorite hummus, legume pasta, kalamata olives, cherry tomato, and cucumber. Perfect for a cookout main or side!
Vegetable Pasta Salad (Grain-Free): Lightened up pasta salad packed with fresh chopped vegetables, grain-free chickpea pasta, and a light balsamic dressing. Perfect for healthy summer lunches!
Corn, Tomato, & Avocado Salad with Zoodles: Easy raw summer salad with corn, tomato, avocado, cucumber, and zucchini noodles. Oil-free and simply dressed. Perfect as a light nutritious summer side!
BBQ Jackfruit Stuffed Sweet Potatoes: Sweet potatoes stuffed with bbq shredded jackfruit, avocado, and yogurt tahini. Perfect for a summer cookout or weeknight meal!
Carrot Hot Dogs with Japanese Yam “Buns”: Veg-centric take on the classic hot dog that’s vegan, gluten-free, and grain-free! Vegan carrot “hot dogs” stuffed inside baked japanese yams “buns”.
Sweet Potato Veggie Burger Sliders: Creative plant-based burger with sweet potato buns featuring Hilary’s Eat Well veggie burgers. Stack everything up for a gluten-free and vegan slider!
Tempeh Burgers with Portobello Mushroom Buns: Marinaded tempeh burgers served between portobello mushroom buns with classic toppings. The perfect gluten-free and vegan alternative for summer grilling!
Hummus Stuffed Zucchini Boats: Zucchini boats baked with all of the Greek fixings like hummus, tomato, olives, red onion, and pine nuts. Try them for a light snack, meal, or appetizer.
Frozen Fruit Kabobs: Your favorite red, white, and blue fruit frozen on skewers and drizzled with melted dark chocolate. Perfect for a healthy fourth of July treat!
No-Churn Chocolate Chunk Ice Cream: Five ingredient vegan ice cream made with coconut, cashew, maple syrup, and cacao. Stir in chopped dark chocolate chunks for an added chocolate crunch!
Pineapple Sorbet: Easy 2-ingredient pineapple sorbet with frozen pineapple, coconut milk, and no-added sugar. Perfect for a healthy warm weather treat!
Vegan Raspberry Sorbet: Vegan raspberry sorbet made with coconut milk and frozen raspberries naturally sweetened with maple syrup. Enjoy in a cup or smashed between cookies!
Avocado Mint Cacao Chip Ice Cream Sandwiches: Five ingredient creamy ice cream made with avocados, mint, maple syrup, coconut milk, and cacao nibs. Smash between two chocolate snack cookies for dessert!
No-Churn Maple Tahini Ice Cream Sandwiches: Four ingredient creamy ice cream made with coconut, cashew, maple syrup, and optional tahini twist. Smash between two snack cookies for an easy and nutritious dessert!
Cookie S’mores: Easy s’mores made with vegan marshmallows, dark chocolate, and your favorite homemade or store-bought cookies. Perfect for a fun summer dessert.
Cookie Layer Bars: No-bake cookie bars made with a crushed cookie crust, dark chocolate center, and sweet almond butter fudge topping. Perfect for a fun dessert to share!
Cashew Cheesecake Stuffed Strawberries: Light and easy stuffed strawberries made with a homemade cashew cheesecake whip and fresh berries. Perfect for a sweet summer side!
Paleo Cashew Butter Chocolate Chip Fudge: 2-ingredient chocolate fudge made with cashew butter, melted dark chocolate, and dark chocolate chunks. Perfect for a clean dessert!
No-Bake S’mores Cups: No-bake s’mores cups with an oat-date crust, dark chocolate center, and cashew marshmallow top. A vegan and gluten-free dessert with no campfire necessary!
Dark Chocolate S’mores Bars: Layered vegan s’mores bar with a date-almond crust, a dairy-free chocolate ganache, and a marshmallow layer on top. Perfect for summer dessert!
Easy Vegan Peach Crisp: Vegan peach crisp with a wholesome gluten-free crumble that’s oil-free and naturally sweetened with maple syrup. Perfect for summer breakfast or dessert.
Vegan Peach Galette: Easy rustic peach galette that’s vegan, gluten-free, and refined-sugar-free. Serve with a scoop of vegan ice cream for an easy summer plant-based dessert!
Strawberry Sangria: Refreshing strawberry sangria made on the spot with oranges, strawberries, and a kombucha flair. Perfect for outdoor summer entertaining!
Cherry Berry Spritzers: Refreshing 4-ingredient cherry berry spritzers naturally sweetened with dates and ready to sip in 10 minutes. The perfect sweet drink for summer!
If you make anything from this Fourth of July Recipe Round Up, please let me know!
Check out my Pinterest page to pin more recipes like this one to make later!
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