According to the calendar, summer is not even here yet. But some days are already getting too hot to fire up the kitchen stove. We still must eat something, though, so what do we do? Whip up some delicious, no-bake, mostly no-cook vegan dishes that’s what. Here are a few selections to get you started. Try these 14 no-bake plant-based summer recipes as the days get hotter.

Cool & Quick Vegan Recipes for Summer

Chickpea Salad Sandwich

From Delish Knowledge 

This recipe for creamy chickpea salad is a time-tested favorite that only takes a few minutes to prepare. The red onion gives it a nice crunch, while relish and mustard offer a tangy flavor. You can even add a little paprika for a touch of meaty flavor. Just throw the ingredients in your food processor, and voila! You will have a quick and easy filling for your sandwiches. Serve on toasted bread with lettuce, tomatoes, and vegan bacon. Be sure to let your non-vegan friends try it out. They will not be able to tell the difference.

Plant-Based Broccoli Salad

From Plant Power Couple 

This super easy side dish from Plant Power Couple is excellent for a party or picnic. All you need to do is chop the vegetables, whip up the homemade dressing, and toss them together. You can customize your dish with any vegetables you like. Refrigerate the prepared salad overnight or at least an hour if you cannot wait. Store in the fridge for 3-4 days.

Rainbow Pad Thai Zucchini Noodle Salad

From Get Inspired Everyday 

It only takes 30 minutes to prepare this tasty Pad Thai with “noodles” made from zucchini. Blend the dressing ingredients together, then refrigerate. Pile your zucchini and other veggies into a serving bowl or on a serving platter and top with chopped cashews and cilantro. Serve the dressing on the side. When storing this delicious salad, keep the dressing, cashews, mango, and avocado separate. Add these ingredients when you are ready to eat. Consume the prepared dish within 24 hours and use the leftover dressing for salads.

Black Bean, Corn, and Roasted Red Pepper Lettuce Cups

From Forks Over Knives

You will not dirty up your kitchen when making this elegant recipe because it only requires one bowl. It uses jarred roasted red pepper, so no cooking is required. Just toss all the ingredients, except lettuce, together in a bowl and salt and pepper to taste. Top the lettuce with the filling when you are ready to serve. This dish is great in many settings. Place the filling in the middle of your serving dish for a party, then surround it with romaine so the guests can make their own. If you want it for lunch on the go or a special picnic, pack the lettuce and filling separately.

Crunchy Cashew Cabbage Salad with Toasted Sesame Dressing

From Marisa Moore

Simple and colorful are great descriptors for this quick and healthy cabbage salad. Making this delicious side dish only takes about 10 minutes. Using pre-cut vegetables from the store makes it even faster. It tastes sweet and nutty, and the veggies give the dish a nice crunch. Simply toss the cut ingredients together and top with roasted cashews and green onions. It is best to pour the dressing on just before eating so the cabbage does not get too soft.

Double Decker Black Bean and Corn Salad Tacos

From Rainbow Plant Life

You do not have to decide between a soft or crunchy taco with this recipe because you get both. It takes about 20 minutes to prepare this dish featuring homemade corn and black bean salad in a hard taco shell wrapped in a soft corn tortilla with refried beans. You can make things even faster by getting the ingredients ready ahead of time, mainly the red onions and jalapenos because they need to marinate in lime juice and olive oil for at least 20 minutes so they have a chance to soften. This recipe has just a bit of cooking because you have to char half the corn kernels in a cast iron skillet. You can use store-bought black beans or make your own, but that will require a little more cooking.

Vegan Jicama Slaw

From Healthier Steps

This is not your typical slaw recipe. Jicama replaces cabbage in this creative dish that makes a great side, appetizer, or snack. It boasts a perfect combination of sweet from the jicama and tart from apple. Onions and carrots add a savory flavor and bright colors. The delicious dressing has vegan mayo, lime juice, and celery seeds. You can use store-bought mayonnaise or make your own with the recipe included. Just cut up your veggies, mix them with the dressing, and you are ready to go. The recipe can also be customized in many ways by adding things like jalapenos, walnuts, or pumpkin seeds.

Creamy Chipotle Lime Bean Salad

From It Doesn’t Taste Like Chicken 

This Creamy Chipotle Lime Bean Salad recipe is a real crowd-pleaser and only takes 15 minutes to toss together. The beans, chopped veggies, and scrumptious dressing get more flavorful the longer it sits. Add one batch of dressing for a lighter flavor or mix in 1 ½ batches for even more flavor. This dish is perfect for a party or a potluck. You can even prepare it one or two days ahead of time. Just toss well and serve.

Easy Vegan Italian Pasta Salad

From Blissful Basil

This easy Italian pasta has tons of cherry tomatoes, black olives, sun-dried tomatoes, roasted red peppers, marinated artichokes, red onion, and fresh herbs, topped with a zesty Italian vinaigrette and homemade vegan parmesan. You do have to cook the pasta, but the recipe is otherwise no-cook. Simply toss the pasta in a bowl, add the veggies, then top with parmesan and dressing. Add salt and pepper if needed when serving. Keep any leftover parmesan and dressing in the fridge for up to a week. The prepared pasta salad will keep in the refrigerator for up to two days.

Vegan Macaroni Salad

From The Picky Eater

You have to cook the pasta and sauté the peppers to get this creamy macaroni salad started. After that, it is smooth sailing. This macaroni is a popular dish for picnics, barbecues, potlucks, or just a plain old weeknight. It is also lighter and healthier than traditional pasta salad because it does not contain any mayonnaise. Instead, the homemade dressing is made with cashews, potatoes, and white beans. It even has much more protein than the mayo-based version. Chopped veggies add a little flavor and crunch, and you can choose any combination you like. You can also make this dish ahead of time. In fact, the longer it marinates, the better it tastes. Store any leftovers in the fridge for 2-3 days.

Sweet Plant-Based Dessert Recipes

Perfect Vegan No-Bake Cookies

From Detoxinista

Just a few ingredients and 15 minutes is all it takes to make this treat your family will love. These quick and easy cookies are naturally sweetened with coconut sugar. You do have to boil the sugar, so a touch of cooking is involved. Let the prepared cookies cool at room temperature or put them in the fridge or freezer if you are feeling a little impatient. Store them at room temperature for up to a week or even longer in the refrigerator.

5-Ingredient Vegan Dark Chocolate Bars

From Minimalist Baker

These delectable chocolate bars only require five ingredients to make. Maple syrup offers the best natural sweetener for this recipe, but sugar or agave will work, too. Cocoa butter gives them their intense chocolate flavor and creamy texture. You have to melt the ingredients together, so a touch of cooking is involved. Top with cocoa nibs for a little crunch, and freeze the chocolate mixture in a mold, paper cupcake liners, or a baking dish lined with parchment paper for about an hour. Store these low-sugar treats in the refrigerator for several weeks or in the freezer for even longer. Serve at room temperature for the best flavor.

Vegan Ice Cream

From Spoon University

Spoon University offers up three tasty vegan ice cream flavors to try. Whip up some Dark Chocolate Raspberry, Mango, or Blueberry ice cream in less than five minutes using bananas and other simple, all-natural ingredients, mostly fruit. Skip the Peanut Butter and Honey recipe, as honey is not vegan. For the rest, simply blend the ingredients together, freeze for 2 hours, and enjoy.

Dairy-Free Vanilla Cheesecake

From Becky Excell

This simple, no-bake, vegan cheesecake recipe only takes twenty minutes to prepare, and your guests will have no idea it is vegan. Unlike many other vegan cheesecake recipes, this one does not require cashews. Instead, it is made using just six dairy-free ingredients you can find at the grocery store. Store your cheesecake around 7 days in the fridge, tightly covered, or freeze for 2-3 months in an airtight container. Slice it before you freeze it so you can have one serving at a time. Thaw the whole cake at room temperature for 12 hours or 1 slice for 5 hours.

Enjoy Plant Based Vegan Friendly Recipes All Summer Long

These simple, delightful recipes are just the tip of the iceberg. There are so many no-cook, vegan recipes that we could not possibly share them all. Tell us about your favorites both on this list and off. We adore trying new, plant-based foods and always love hearing from you.