Vegan Cinco de Mayo Recipes

Many folks confuse Cinco de Mayo with Mexican Independence Day, but these are two different holidays. Cinco de Mayo celebrates a small Mexican army defeating the French in Puebla against all odds. Folks in Puebla still celebrate Cinco de Mayo, but Cinco de Mayo celebrations are actually more widespread in the U.S. than they are in most of Mexico.

Most Cinco de Mayo menus I’ve run across are pretty heavy on the meat, cheese, and sour cream, but you can absolutely make your Cinco de Mayo meal cruelty free. If you’re throwing a Cinco de Mayo shindig of your own, here are some tasty, vegan recipes to help get your menu planning in order!

>>Next: Guacamole

Image Credit: Creative Commons photo by ccharmon


I don’t know about you guys, but I am pretty obsessed with guacamole. There’s something about its delicious simplicity that really appeals to me. Serve with chips or fresh veggies for dipping, and your Cinco de Mayo celebration will be off to a tasty start.


1 Haas avocado, pitted and diced
1 tomato, diced
2 green onions, diced
2 cloves of garlic, minced
1 handful of fresh cilantro, chopped
1 lemon
salt and your favorite hot sauce, to taste

In a large bowl, combine the avocado, tomato, onion, garlic and cilantro, mixing well and mashing the avocado a bit with a fork.

Squeeze some lemon juice over the top, stir it in, season with the salt and hot sauce, and let the guac sit for about 10 minutes before serving to let the flavors meld a bit.

>>Next: Black Beans and Rice

Image Credit: Creative Commons photo by crd!

black beans

You might think of beans and rice as a side dish, but black beans and rice make a delicious main course, too! With some yummy toppings, you’ll never miss the animal products.

Black Bean and Rice

2/3c brown rice
1 1/3c water
1T chili powder

2T olive oil
2 cloves garlic
1 onion, diced
1/4c veggie broth
1 can black beans, rinsed and drained
1/4c cilantro, chopped
your favorite hot sauce, to taste

toppings: diced tomato, salsa, vegan sour cream, chopped scallions, guacamole, sliced avocado, chopped jalapenos

In a large pot, combine the rice, water, and chili powder and bring to a boil. Reduce the heat and simmer for 40-50 minutes, stirring frequently.

While the rice is cooking, heat the oil in a separate pot and fry up the onion and garlic until the onion turns translucent.

Add the beans and broth and cook for a few minutes more, until everything is heated up. Just before serving, add the cilantro and hot sauce. Pass the toppings on the side, so your guests can make their own rice bowl creations!

>>Next: Cinco de Mayo Beverages

Image Credit: Creative Commons photo by paul goyette


What would any party be without some themed beverages? A couple of special drink recipes really take the festivities to the next level, so here are a couple of drink ideas!

Organic Margaritas

Makes 2 margaritas.

sea salt, for the rim of the glass

3 oz organic tequila
2 oz organic orange liqueur
juice from 1 large, organic lime
1/4c agave nectar

1 lime, sliced into wedges

Put the sea salt on a small plate. Before you mix your drink, spritz the glasses with a little bit of water, then put each glass upside down in the plate of salt to get a nice, salty rim.

For an up margarita: Fill a cocktail shaker with ice, then add all of your ingredients except for the lime slices and salt. Shake well, then use the strainer to pour your margaritas into the glasses. Garnish with lime.

Margarita on the rocks: Follow the same directions, but pour the drink over ice.

Blended margarita: Instead of putting ingredients into a cocktail shaker, toss it all into the blender and whizz until smooth.


Horchata is a traditional rice drink that’s sweet and refreshing! You can find pre-made horchata, but if you’re feeling like going that extra mile, try whipping up your own at home.

1c uncooked white long-grain rice
5c water
1/2c rice or almond milk
2t vanilla extract
2t ground cinnamon
1/2 cup vegan sugar

In your blender or food processor, blend up the rice and water until the rice has a sandy consistency. Set the rice/water mixture aside to soak for 2-4 hours.

Using a cheesecloth or coffee filter, strain the rice mixture into a large pitcher and stir in the remaining ingredients. Chill until you’re ready to serve.

Image Credit: Creative Commons photo by ccharmon


Adilene W.
Roger W4 years ago


Elena T.
Elena Poensgen4 years ago

Thank you :)

Nils Anders Lunde
PlsNoMessage se4 years ago


Roger M.
Past Member 5 years ago


Penny C.
penny C5 years ago

Thanks for this.

Ajla C.
Past Member 5 years ago


Antiope K.
Antiope K5 years ago

Yummy :-) Thank you!!

Michele Wilkinson

Thank you

Donna Hamilton
Donna Hamilton5 years ago

Thanks for the recipes

KS Goh
KS Goh5 years ago

Thanks for the article.