Is a vegan wedding menu more expensive?

No. A vegan wedding menu typically costs the same or less than a traditional menu. Plant proteins (chickpeas, lentils, beans, tofu) are cheaper than meat and fish. Premium ingredients like truffle, artisan mushrooms, and exotic vegetables can increase costs, but the baseline is lower.

Should I tell guests the wedding menu is vegan?

Yes. Mention it on the invitation or wedding website so guests know what to expect. Most people are happy with vegan food when it's well-prepared, but being surprised can cause friction — especially with older relatives. Frame it positively: highlight the dishes, not the restriction.

What if some guests won't eat vegan food?

In practice, this is rare when the food is good. Most people eat plant-based meals regularly without thinking of them as vegan. If you're concerned, offer a varied menu with familiar dishes (pasta, risotto, curry) rather than exclusively unfamiliar items. You can also offer one non-vegan option alongside plant-based choices.

Can wedding cakes be vegan?

Yes. Vegan wedding cakes replace eggs with flax, aquafaba, or commercial egg replacers, and use plant-based butter and milk. A skilled baker produces results that are visually and taste-wise indistinguishable from traditional cakes. Expect to pay £50-100 more than a standard cake due to specialist ingredients and techniques.

Vegan Wedding Menu Ideas: Full Guide

A plant-based wedding menu is no longer a compromise. The best vegan caterers are producing food that makes the meat question irrelevant — guests remember it was delicious, not that it was vegan.

Whether you’re both vegan, one of you is, or you simply want a plant-based menu for ethical or environmental reasons, this guide covers every course with proven ideas that work for all guests.

Canapes

Canapes are where vegan menus shine. Small, punchy flavours work naturally with plant-based ingredients, and most guests don’t even register that there’s no meat.

Selection of colourful plant-based vegan wedding canapes on a slate board — bruschetta, stuffed mushrooms, beetroot hummus on crostini

Crowd-pleasers:

Beetroot hummus on sourdough crostini with microgreens
Smashed avocado and chilli on tortilla chips
Stuffed baby peppers with cashew cream cheese
Mushroom arancini with truffle mayo
Sweetcorn fritters with sriracha and lime
Mini falafel with tahini dip
Bruschetta with roasted cherry tomatoes and basil oil
Crispy tofu bites with sweet chilli

Plan 6-8 canapes per person for a one-hour drinks reception.

Starters

Light and seasonal:

Roasted butternut squash soup with coconut cream and toasted seeds (GF)
Heritage tomato and watermelon salad with basil oil and balsamic (GF)
Charred broccoli with romesco sauce, toasted almonds, and pomegranate (GF)
Pea and mint soup with sourdough croutons

Impressive:

Beetroot carpaccio with horseradish cream (cashew-based), watercress, and walnut (GF)
Wild mushroom crostini with truffle oil and rocket
Roasted fig, walnut, and rocket salad with balsamic reduction (GF)
Cauliflower and coconut soup with harissa oil (GF)

Main courses

This is where many vegan menus fail — by trying to imitate a traditional meat-and-two-veg plate. The best approach is to celebrate plant-based ingredients on their own terms.

Colourful vegan wedding main course — roasted cauliflower steak with chimichurri, pomegranate seeds, and quinoa on a ceramic plate

Statement mains:

Roasted cauliflower steak with chimichurri, pomegranate, and quinoa (GF)
Wild mushroom and truffle risotto with crispy sage (GF)
Aubergine and chickpea tagine with jewelled couscous and flatbread
Stuffed butternut squash with wild rice, cranberries, and pecans (GF)
Thai green curry with tofu, jasmine rice, and pickled vegetables (GF)
Pumpkin and sage ravioli with burnt sage butter and toasted pine nuts
Jackfruit rendang with coconut rice and sambal (GF)
Harissa-roasted carrots with lentil dhal, naan, and raita (coconut-based)

Avoid:

Limp vegetable lasagne (the default “vegetarian option” that nobody enjoys)
Fake meat that tries too hard to replicate the real thing
A plate that’s just sides without a centrepiece protein or vegetable

Always offer two mains so guests with nut, soy, or gluten allergies have a safe choice. Many vegan dishes rely on nuts or soy — make sure at least one option is free of both.

Desserts

Vegan desserts have improved dramatically. Most guests genuinely cannot tell the difference, especially with chocolate-based options.

Elegant three-tier vegan wedding cake decorated with fresh berries, edible flowers, and gold leaf on a marble stand

Reliable choices:

Dark chocolate fondant with coconut cream (naturally rich and dairy-free)
Coconut panna cotta with mango and passion fruit coulis (GF)
Sticky toffee pudding with date caramel sauce (easily veganised)
Lemon and olive oil cake with berry compote
Eton mess with aquafaba meringue and seasonal berries (GF)
Chocolate and avocado mousse with salted caramel (GF)
Apple and blackberry crumble with oat custard

Sharing desserts:

Vegan brownie and blondie platters
Fruit and sorbet selection (GF)
Mini doughnut wall (many bakeries now offer vegan doughnuts)
Churros with chocolate dipping sauce

Vegan wedding cake

A skilled vegan baker can produce cakes that look and taste identical to traditional ones. The main substitutions:

Traditional	Vegan Substitute
Eggs	Flax eggs, aquafaba, commercial egg replacer
Butter	Plant-based butter (Naturli, Flora Plant)
Milk	Oat milk, soy milk, coconut milk
Cream	Coconut cream, oat cream
Buttercream	Plant-based butter + icing sugar
Ganache	Dark chocolate + coconut cream

Expect to pay: £300-700 for a 3-tier vegan wedding cake, compared to £250-600 for a traditional one. The premium is small and shrinking as vegan baking becomes mainstream.

Popular vegan cake flavours:

Chocolate fudge (the easiest to veganise and the hardest to distinguish from traditional)
Lemon drizzle with elderflower buttercream
Carrot cake with coconut cream cheese frosting
Red velvet with plant-based cream cheese
Victoria sponge with jam and coconut cream

Evening food

Late-night food should be simple, comforting, and easy to eat standing up. Many classic evening foods are naturally vegan or easily adapted:

Chips with curry sauce (VG/GF)
Margherita pizza slices (VG with vegan mozzarella)
Falafel wraps with hummus and salad
Loaded nachos with guacamole, salsa, and cashew sour cream (GF)
Spring rolls with sweet chilli dip
Jacket potatoes with beans and vegan cheese
Doughnuts and churros

Here’s a complete vegan menu that works for weddings of any size:

Canapes (drinks reception): Mushroom arancini / Beetroot hummus crostini / Avocado and chilli tortilla chips / Falafel with tahini

Starter: Roasted butternut squash soup with coconut cream and toasted pumpkin seeds (GF)

Main (choice of two):

Roasted cauliflower steak with chimichurri, pomegranate, and herbed quinoa (GF, nut-free)
Wild mushroom and truffle risotto with crispy sage and parmesan-style topping (GF, soy-free)

Dessert: Dark chocolate fondant with coconut cream and raspberry coulis (GF)

Evening: Margherita pizza slices / Loaded nachos / Churros with chocolate sauce

Cost: £45-75 per head for the full menu, depending on caterer and region.

Tips for making it work

Tell guests in advance. A simple note on the invitation or wedding website: “Our wedding menu is fully plant-based, crafted by [caterer name].” Frame it as a positive choice, not a restriction.

Don’t apologise. If the food is good, nobody cares that it’s vegan. Apologising draws attention to what’s absent rather than what’s present.

Book a caterer who specialises in vegan or plant-based food. A traditional caterer adding vegan options as an afterthought will produce afterthought food. A plant-based specialist will produce food that happens to be vegan.

Do a tasting. This is non-negotiable. Taste the actual dishes before committing.

For more on catering costs: wedding catering cost per head UK

Browse wedding caterers on Weddings Hub to find plant-based caterers in your area.