3 Easy Dinner Party Recipes

3 Easy Dinner Party Recipes Recipe

By Hot For Food

🔪Prep Time: 25 minutes


2 C raw cashews, soaked for 20 minutes in hot water

3 tbsp lemon juice

2 tsp apple cider vinegar

1 tbsp coconut oil (solid at room temperature)

2 tbsp nutritional yeast

3/4 tsp sea salt

1/4 tsp ground black pepper

1 1/2 tsp Club House organic garlic powder

8 full turns Club House oregano grinder

8 full turns Club House parsley grinder

12 full turns Club House freeze-dried basil grinder

1/2 C dried cranberries, roughly chopped

pulled BBQ spaghetti squash

1 spaghetti squash

2 tsp olive oil

sea salt & ground black pepper, to taste

1/2 C onion, finely chopped

2 tsp olive oil

1 tsp Club House Organic garlic powder

1/2 tsp Club House Organic cumin

1/2 tsp Club House Organic paprika

1/4 tsp Club House Organic crushed red pepper

2 tbsp low-sodium vegetable stock

1/4 C Club House La Grille Wild Whiskey Smoked BBQ Sauce


4 C pre-made bagged coleslaw mix

1/3 C vegan mayonnaise

1 tsp dijon mustard

ground black pepper, to taste


small buns, lightly toasted

dill pickles, sliced

crisp layer

1 1/2 C rolled oats (not quick cooking)

1 tsp Club House Organic Cinnamon

1/4 C brown sugar (or coconut sugar)

1/4 C chopped pecans

1/2 tsp sea salt

1/4 C coconut oil (solid at room temperature)

apple layer

4 apples, peeled and cubed

2 tsp lemon juice

1/3 C brown sugar

2 tbsp all-purpose flour

1 tsp Club House Organic cinnamon

whipped topping

2 cans Thai Kitchen Organic full-fat Coconut Milk, refrigerated overnight

3 tbsp maple syrup

1/2 tsp Club House Organic cinnamon


1Drain and rinse cashews from the soaking water and add to a high-powered blender along with lemon juice, apple cider vinegar, coconut oil, nutritional yeast, sea salt, ground black pepper, garlic powder, oregano, parsley, and basil.

2Blend this mixture until smooth. It will take some working with the blenders baton to push the mixture into the blade while the blender is running, or by stopping the blender to push excess mixture down the sides and mix it around before running the blender again. If you do this it will get smooth eventually!

3Scoop out the cheese mixture onto a large piece of plastic wrap in a lengthwise fashion as you will be shaping a log in the plastic wrap. The log is approximately 7” long x 2” wide. Wrap the sides of the plastic around the cheese mixture and gently roll a log, also tightly twist up the ends of the plastic and kind of flatten the front and back ends of the log at the same time. Once you generally have a log shape place this in the fridge for at least 6 hours or longer until you’re ready to serve the cheese.

4When you’re ready to serve, remove the cheese from the plastic wrap and it should be solid enough to handle and reshape gently with your hands if there’s any misshapen parts. Place it on your serving platter and gently press roughly chopped dried cranberries around the outside of the cheese log. Sprinkle with a little more basil and serve immediately!

5Preheat the oven to 375°F.

6Prepare the spaghetti squash by cutting it in half, lengthwise. Scoop out the inside seeds and pulp. Add 1 teaspoon of olive oil per side, and sea salt and ground black pepper. Use your hands to spread the oil, salt, and pepper evenly around the inside flesh of the squash.

7Place the squash inside down onto a baking sheet lined with parchment paper or in a wide baking dish. Bake for approximately 45 minutes (depends on the size of the squash) until tender and you can easily poke the outside skin with a fork.

8While the squash is baking, prepare the coleslaw by combining vegan mayonnaise and dijon mustard with the coleslaw mix. Add ground black pepper to taste and refrigerate this until ready to assemble the sliders.

9Just before the squash is finished baking, heat 2 teaspoons of olive oil in a pan over medium heat. Add onions and sauté for 2 minutes until softened.

10Add garlic powder, cumin, paprika, and crushed red pepper and sauté for another 2 to 3 minutes. Then add low-sodium vegetable stock to lift everything off the pan.

11Remove the squash from the oven and scrape the inside flesh of the squash out with a fork. Add all of this to the pan.

12Allow most of the stock to be absorbed before adding the BBQ sauce. Once you’ve added the sauce, stir to coat all the squash and heat through for 3 to 5 minutes, then remove the pan from the heat.

13Toast the slider buns in the oven if desired, and thinly slice pickles.

14Assemble the sliders by placing a bit of coleslaw on the bottom bun, then add pickle slices, and top with a good portion of pulled BBQ spaghetti squash. Serve immediately!

15Preheat oven to 375°F.

16In a bowl, combine the crisp layer ingredients. Using your hands pinch together the mixture with the coconut oil until everything is well combined.

17In another bowl combine the apple layer ingredients until the apples are well coated.

18Lay out the apples and the crisp on a large baking sheet lined with parchment paper or use 2 separate baking sheets for each.

19Bake for 25 minutes, tossing once or twice in between.

20Meanwhile, prepare the topping by scooping out the thick cream from the top of the cans and adding it to a blender along with the maple syrup and cinnamon. Blend until very smooth and fluffy. This whipped topping works best making it right before serving. If you refrigerate it for too long, it will become quite solid liked whipped butter.

21Once the apples and crisp are done baking, assemble your apple pie shooters by adding an apple layer to the bottom of all your small jars or shot glasses, then add the crisp layer.

22Pipe the whipped topping on top of the apple pie shooters by adding it to a piping bag with a wide tip or use a zipper bag, seal it with no air in it and then snip a small corner of the bag. Sprinkle with a little bit more of the crisp layer on top and serve immediately.

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