Enjoy a taste of authentic Italian cuisine vegan-style with these vegan versions of classic Italian recipes. From cannoli to semifreddo, your tastebuds will be transported to the shores of Italy with these vegan recipes.
Italian cuisine is famed throughout the world for its fresh flavours and traditional cooking techniques that Italians hold dear to their hearts.
Whilst pizza, pasta and gelato are the dishes we typically think of when we think of Italian food, this rich cuisine is so much more than these popular dishes.
Allow us to take you on a culinary journey through Italy to discover tasty vegan Italian recipes you can make at home that are completely meat-free and dairy-free.
Lasagne is one of Italy’s most cherished comfort foods, traditionally made with layers of pasta, rich ragù, creamy béchamel, and melted cheese. This vegan Italian recipe swaps minced meat for a hearty plant-based alternative while retaining all the bold, savoury flavours of the original.
A rich tomato-based sauce, infused with fresh herbs and sun-dried tomatoes, is layered with silky oat-milk béchamel and topped with a homemade cashew-based mozzarella for the perfect golden finish.
Tiramisu, meaning “pick me up” in Italian, is a beloved dessert known for its layers of espresso-soaked sponge and velvety mascarpone cream.
Layer upon layer of soft sponge, whipped cashew coconut cream, and creamy coffee liqueur come together to make the best vegan tiramisu you’ve ever eaten. It’s rich, boozy and impossibly creamy, with just the right balance of bitter coffee, sweet vanilla and cocoa.
The coconut cream brings that luxurious thickness you’d expect from a traditional tiramisu, while the whipped aquafaba keeps things light and airy.
Trofie is a traditional hand-rolled pasta from Liguria, famous for its twisted shape that perfectly clings to rich sauces. This vegan Italian recipe uses just semolina, water, and salt to create an authentic homemade trofie with a delightfully chewy texture.
Paired with a creamy macadamia-based pesto, bursting with fresh basil and garlic, this dish is a tribute to the flavours of classic Genovese cuisine – simple, vibrant, and utterly delicious.
Cannoli Siciliani are one of Italy’s most iconic pastries, originating from the sun-soaked island of Sicily. Traditionally, these crisp, golden pastry tubes are filled with a rich ricotta-based cream – it’s no wonder why cannoli is such a popular Italian dessert!
This recipe recreates the classic by using brandy snap shells and a luscious coconut milk filling, sweetened with icing sugar and finished with crunchy pistachios and tangy raspberry pieces.
A perfect balance of nutty, fruity, and creamy flavours, these dairy-free cannoli offer a true taste of Sicily.
Panna Cotta, meaning “cooked cream” in Italian, is a silky-smooth dessert traditionally made with dairy and gelatin.
This vegan version offers a plant-based twist, using coconut milk and agar to achieve the same luscious texture. Infused with fresh lemon zest and vanilla, it’s paired with a vibrant blackberry-basil coulis that adds a fruity, herbaceous contrast. A refreshing and elegant treat, it’s the ultimate summer dessert.
Biscotti, meaning “twice-baked,” are classic Italian biscuits originating from Tuscany, known for their crisp texture and nutty flavour.
This vegan version of biscotti studded with salted almonds and dipped in dark chocolate is just as delicious as the original and so easy to make. Roasted almonds add a deep, nutty richness, while a touch of sea salt enhances the flavour. Finished with a decadent dark chocolate coating, these biscotti are perfect for dipping into coffee.
Arancini, Sicily’s beloved street food, are crispy, golden rice balls traditionally filled with ragù or cheese.
Putting a fresh twist on this delicious dish, this recipe combines creamy risotto with sweet peas, broad beans, and aromatic herbs. A smoky coconut ‘bacon’ adds depth, while a crunchy panko coating ensures the perfect crisp. Served with dairy-free pesto, these indulgent arancini are a must-try for an authentic taste of Italy – 100% plant-based.
Gnocchi, the pillowy-soft potato dumplings loved across Italy, have been a staple since Roman times.
This easy keeps things simple with just flour and mashed potatoes, creating a light, tender texture. Served with a rich sauce of sautéed aubergines, sweet tomatoes, and garden peas, then finished with fragrant thyme and crunchy pine nuts, this dish is a deliciously rustic take on an Italian classic.
Pizza has been a staple of Italian cuisine for centuries, with regional variations ranging from Naples’ soft, airy crusts to Rome’s thin and crispy bases.
This vegan take on this iconic Italian dish features a classic homemade dough, topped with earthy portobello mushrooms, delicate courgette ribbons, and a hint of chilli for subtle heat. A drizzle of aromatic truffle oil enhances the flavours, while fresh basil and oregano add the perfect finishing touch.
Semifreddo, meaning “half-frozen” in Italian, is a luscious, mousse-like dessert that sits between ice cream and frozen soufflé.
Our recipe swaps traditional eggs and cream for whipped aquafaba, creating a light and airy texture. Infused with rich espresso and dark chocolate, it delivers a perfect balance of deep mocha flavours. A refreshing yet indulgent treat, best enjoyed straight from the freezer!
Inspired by the bold flavours of Italy, this vegan Italian recipe transforms pizza into a gourmet experience. A creamy cashew-based sauce replaces traditional cheese, offering a rich, nutty base. Roasted romanesco florets add texture and a mild, nutty sweetness, while pine nuts bring a delicate crunch.
Finished with a vibrant Mediterranean salsa verde packed with fresh herbs, capers, and lemon, this plant-based pizza is a perfect balance of savoury, zesty, and creamy flavours.
Inspired by classic Italian stuffed pasta dishes like cannelloni and rotolo, these vegan ricotta-filled rolls are a delicious twist on tradition. Tender spinach lasagne sheets are filled with a creamy, dairy-free ricotta made from blended cashews, lemon, and nutritional yeast.
Nestled in a rich, slow-simmered tomato sauce infused with garlic, balsamic vinegar, and fresh basil, these savoury rolls are baked to perfection. It’s a truly comforting, plant-based dish that’s bursting with Mediterranean flavours.
Calzone originated in Naples, southern Italy in the 18th century, and is essentially a folded pizza filled with delicious fresh ingredients. We’ve stuffed this vegan version full of roasted vegetables and olives to ensure each bite is authentically Italian.
Perfect for a hearty meal or on-the-go snack, this plant-based calzone is pure comfort food!
Stromboli, often compared to a rolled-up pizza, is an Italian-American classic inspired by traditional stuffed breads. This vegan version of the classic Sicilian vegetable stromboli is packed with vegetables like spinach, red pepper, aubergine and courgette and is a delicious and easy way to get your 5-a-day.
Baked until crispy and golden, this Stromboli is perfect for slicing and sharing – hot or cold.
Cannelloni originated in Italy in the nineteenth century and soon became a popular dish idolised by the upper classes. So, if you’re feeling fancy, this vegan cannelloni recipe is the perfect dinner to make!
We’ve filled it with spinach and almond ricotta so it tastes just like the original but is entirely dairy free.
Traditionally an egg-based dish, this vegan version of the classic Italian recipe recreates the classic using protein-rich chickpea flour, infused with kala namak for an eggy flavour, and nutritional yeast for a savoury depth of flavour.
Tender potatoes, wilted spinach, and juicy tomatoes add texture and freshness, while a quick grill ensures a golden finish.
A farinata is a thin, unleavened pancake that originated in Italy and is popular in lots of locations along the Ligurian Sea coast.
Unlike many of the vegan Italian recipes featured here, farniata is actually traditionally a vegan food as it’s made from chickpea flour. We’ve added plenty of greens to ours to give it a nutritious boost.
‘Orecchiette’ is an Italian word that means ‘little ears’, perfectly describing this small, shell-shaped pasta that originates from the Puglia region. Its unique shape makes it ideal for capturing sauces, like the creamy tofu-based pesto in this vegan Italian recipe.
Tossed with nutrient-rich Tenderstem broccoli, hearty kale, and earthy mushrooms, this dish is both wholesome and full of flavour. A sprinkle of toasted pine nuts adds crunch, making it a satisfying, plant-based twist on a classic Italian favourite.
If you’re looking for a truly authentic Italian pizza then look no further than this vegan Neapolitan pizza recipe.
True to Italian tradition, this vegan Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and flour. Top it with vegan mozzarella and fresh basil for a simple pizza that taste anything but!
After indulging in a feast of vegan Italian recipes, a refreshing sorbet is the perfect way to cleanse the palate. Sorbet has long been a staple in Italian cuisine, offering a light, fruity, and dairy-free alternative to gelato.
This version combines the tangy citrus notes of pink grapefruit and lime with aromatic fresh basil, creating a beautifully balanced, zesty, and cooling treat that’s perfect for a hot summer’s day.
Biscotti, Italy’s famous twice-baked biscuits, are known for their crisp texture and rich flavour. Crisp and crunchy, as biscotti should be, this vegan biscotti recipe features warming spices like cinnamon, ginger, and mixed spice, alongside zesty orange, tart cranberries, and crunchy almonds and hazelnuts.
Made with rice flour for a delicate crunch, these biscotti are the perfect partner for coffee.
The best thing about Italian food is its simplicity, which allows the flavours of the individual ingredients to really sing.
In this recipe, the sweet, caramelised red peppers and tomatoes complement the crispy polenta perfectly. It’s the most delicious way to enjoy this Italian staple.
Genoa Cake, a historic Italian fruitcake dating back to the 16th century, is a festive treat traditionally enjoyed during Christmas. Originating from the coastal city of Genoa – also known as Genova – this rich, moist cake is packed with almonds, candied citrus peel, and dried fruits like sultanas and cherries.
This delicious recipe keeps a moist texture due to the fruit and the almonds on top give the cake a great crunch.
A staple in Northern Italy and Southern France, socca pancakes (AKA la socca or farinata) are a gluten-free and vegan flatbread made with chickpea flour.
In this recipe, we combine fennel, spinach, and chickpeas to create a drool-worthing topping that is hearty and flavoursome.
Risotto is one of the most beloved vegan Italian recipes for a reason – it’s simple to make and the possibilities are endless when it comes to flavouring it.
The combination of cannellini beans and lemon gives this risotto a fresh flavour, making this a great meal for a summer’s evening.
Cavatelli Arrabbiata is a satisfying spicy tomato dish, seasoned with chilli flakes, basil and garlic. Arrabbiata supposedly originates in the heart of Italy, Rome.
The pasta dough is rigged and the edges are folded towards each other to create perfect dents to pick up the spicy sauce. This is where the name stems from, with ‘cavatelli‘ translating as ‘little hollows’ in Italian.
Looking for a cake that’s both rustic and elegant? This vegan Italian recipe is a twist on traditional polenta cakes from Northern Italy, offering a delightful balance of texture and flavour. The golden polenta gives it a slightly crumbly, melt-in-the-mouth bite, while juicy blueberries add bursts of sweetness.
With a hint of zesty lemon and a touch of apple for natural moisture, it’s a great alternative for gluten-free bakers too as you can use it instead of flour.
Popular in Italian-American cuisine, chicken parm originated in the northeast United states. It was adapted from the traditional Italian dish, aubergine parmigiana, adding meat to the vegetarian recipe.
Well we’ve flip-reversed it, veganising the classic chicken parm recipe with this delicious combination of crispy breaded tofu, fragrant tomato sauce, and melty vegan cheese. Extra firm tofu makes a wonderful replacement for chicken in this vegan Italian recipe and we think it tastes great plain and simple to really let the flavours of the toppings shine.
Caponata is a classic Sicilian dish in which vegetables are naturally the star of the show. Tender aubergine is joined by fresh tomatoes, capers, and sultanas in this sweet and sour dish. As the tomatoes cook down, they combine with a splash of balsamic vinegar create a light sauce that binds the dish together, while pine nuts and fresh basil are stirred in at the end to maintain their texture and aromatic flavour.
Dining and Cooking