5 Vintage Vegan Appetizers That’ll Make Your Guests Think You Time-Traveled

Ever scrolled through a retro cookbook and thought, “Wait…people actually ate that?”

Same.

But hidden among the weird and wobbly, I found gems—appetizers that deserved a second chance.

Here are five classic throwbacks made plant-based, and shockingly, they kind of slap.

1. Vegan Ranch

Before ranch became a grocery aisle staple, it was a humble homemade dressing created in the 1950s by a plumber-turned-cowboy named Steve Henson. He first whipped it up while working in Alaska, but it gained fame at his California dude ranch—Hidden Valley Ranch.

Why People Loved It:

Ranch wasn’t just a dressing. It was the go-to dip for everything from carrot sticks to fried snacks. It had a tangy, creamy kick that felt indulgent and familiar.

Where It Was Eaten:

It swept across American households, especially in the Midwest and South. By the 1980s, it was the dip at backyard barbecues and potlucks.

Vegan Twist:

Modern versions keep the creamy-tang vibe using plant-based mayo and dairy-free milk. You get the same crowd-pleaser, minus the moo.

2. Vegan Coleslaw

Coleslaw came from the Dutch word koolsla meaning “cabbage salad.” Dutch settlers brought it to America in the 1700s, but it didn’t hit its creamy prime until mayonnaise arrived on the scene in the 20th century.

Why People Made It:

It was cheap, crunchy, and kept well. Cabbage was easy to grow and perfect for feeding crowds. In the 1950s and ‘60s, it became a diner staple—served with everything from burgers to fish fries.

Where It Was Eaten:

Everywhere from New York delis to Southern cookouts. It was the loyal sidekick to greasy, heavy meals, adding a fresh contrast.

Vegan Twist:

Swap out the mayo, and you still get that creamy crunch without the dairy.

3. Vegan Deviled Potato

Deviled eggs were the it appetizer of mid-century America, served at picnics, family holidays, and cocktail parties. But the idea of “deviled” anything—meaning spiced—goes back to the 1700s in England.

Why People Made It:

It was cheap, quick, and had that perfect creamy-spicy combo. The dish fit perfectly with the finger-food culture of 1950s house parties.

Where It Was Eaten:

All over the U.S.—especially in Southern states and church potlucks where recipes were family treasures.

Vegan Twist:

Since eggs are out, small boiled potatoes stand in as the “egg white,” filled with a creamy, spiced chickpea mash. Same vibe, same comfort.

4. Vegan Stuffed Mushroom

Stuffed mushrooms made their way onto American tables during the 1950s, inspired by Italian funghi ripieni. They were considered fancy finger food at cocktail hours and elegant dinners.

Why People Made It:

It felt gourmet without breaking the bank. A tray of mushrooms stuffed with breadcrumbs, herbs, and cheese screamed “I tried” even if you didn’t.

Where It Was Eaten:

Mostly in urban areas and upscale gatherings. Italian-American homes also kept this in their rotation as a small bite before dinner.

Vegan Twist:

Nix the dairy cheese, load in the umami with herbs, nuts, and nutritional yeast, and you’ve still got that bite-sized goodness.

5. Vegan Cheese Ball

The cheese ball was the life of the party in the 1960s and ‘70s. It showed up on every holiday table and was often homemade, rolled in nuts, and served with crackers

Why People Made It:

It was cheap, easy to prep ahead, and could feed a room full of guests with just one ball. Bonus: it looked fancy.

Where It Was Eaten:

Suburban living rooms, New Year’s Eve parties, and potlucks across the U.S. Especially popular in the Midwest.

Vegan Twist:

Modern versions use cashews or dairy-free cream cheese, still rolled in chopped herbs or nuts. It brings back retro glam, minus the lactose.