6 Vegan Trends That Fell Off and 4 Dessert Ideas Taking Over 2025

The world of vegan cuisine is perpetually evolving. As some trends fade into obscurity, new and exciting culinary innovations emerge to take their place. This post explores six vegan trends that have lost their luster and four delightful dessert ideas poised to dominate 2025. From the once-popular zoodles to the rising star of oat milk custards, discover the dynamic shifts shaping plant-based eating.

1. Zoodles as Pasta Replacements

Remember when zoodles were all the rage? These spiraled zucchini strands promised a low-carb alternative to spaghetti. But reality hit hard: they were often watery and lacked the satisfying bite of true pasta. Many soon realized that while health-conscious, zoodles simply couldn’t replicate the comfort of a hearty bowl of spaghetti. The initial excitement waned as diners craved the rich, chewy texture only durum wheat could provide. Despite their initial popularity, zoodles now stand as a reminder that not every vegetable can replace a beloved carb. Once a novelty, now a culinary cautionary tale.

2. Charcoal Everything

Activated charcoal swept through the vegan scene like a dark, mysterious tide. From ice cream to smoothies, its edgy appearance caught eyes but left taste buds wanting. The trend promised detox benefits but raised eyebrows among health experts, questioning its efficacy. Consumers were drawn to the novelty but often found the flavor lacking. Over time, the health concerns overshadowed its chic allure, and its popularity fizzled. Charcoal, once a daring statement, became more of a health warning than a culinary triumph. Today, its presence is more niche curiosity than mainstream must-have.

3. Cashew Cheese Everything

Cashew cheese burst onto the scene as a creamy, nut-based alternative to dairy. Initially embraced for its versatility, many found that not all cashew cheeses were created equal. Some were gritty or had an odd, sour tang that didn’t sit well with every palate. Enthusiasm waned as consumers sought consistency in flavor and texture, often disappointed by what they found. Despite its potential, the trend struggled to maintain its initial momentum. While still a staple for some, its widespread appeal has diminished, overshadowed by more reliable plant-based cheese alternatives.

4. Coconut Bacon

Coconut bacon tantalized with the promise of smoky, crispy goodness. Initially exciting, the reality was a mixed bag. While it delivered on the smoke and crunch for some, others found it greasy and overpoweringly sweet. The illusion of bacon quickly crumbled as diners yearned for the savory satisfaction of the real deal. Attempts to replicate the umami-rich experience of traditional bacon fell short. Though innovative, coconut bacon never fully captured the hearts of its audience. Today, it serves as a reminder of vegan experimentation that didn’t quite hit the mark.

5. Rainbow Smoothie Bowls

Rainbow smoothie bowls were a feast for the eyes, a swirling tapestry of colors and textures. Social media adored them, but practicality was another story. These bowls often became sugar-laden concoctions, with more focus on visual appeal than nutritional balance. The sheer preparation time and abundance of toppings transformed them from a quick meal to an elaborate project. As the initial hype faded, many returned to simpler, more balanced smoothie options. The rainbow bowl phenomenon, though beautiful, proved more style than substance. A fleeting trend that left lasting visual memories.

6. Banana ‘Nice Cream’

Banana ‘nice cream’ was the darling of the vegan dessert world, offering a simple, one-ingredient solution for sweet cravings. Initially, its creamy texture and ease of preparation won hearts. But over time, the monotony of flavor became apparent. Without additional ingredients, the dessert lacked variety, and its appeal began to fade. While a healthy substitute for traditional ice cream, it couldn’t escape its one-note nature. The trend, once lauded for its ingenuity, is now a humble reminder that sometimes, simplicity isn’t enough to sustain long-term interest.

7. Avocado-Based Mousse

Avocado-based mousse is making waves with its silky, indulgent texture. This dessert harmonizes creamy avocado with rich cocoa, creating a luxurious treat packed with healthy fats. Improved flavor blends have elevated its status, capturing dessert lovers’ attention. The minimalist ingredient list appeals to those seeking both taste and health benefits. As the avocado craze continues, this mousse stands out, offering a unique balance of flavor and nutrition. It’s a shining example of how innovation can breathe new life into classic dessert concepts, positioning itself as a beloved favorite in 2025.

8. Oat Milk Custards & Crèmes

Oat milk custards and crèmes are redefining indulgence in the vegan dessert world. From silky brûlées to sumptuous puddings, oat milk’s creamy texture is giving traditional dairy a run for its money. This plant-based milk offers a neutral canvas, enhancing flavors without overpowering them. As more people embrace its versatility, oat milk desserts are becoming a staple for those seeking both decadence and dietary consciousness. The trend signals a shift towards more refined, sustainable indulgences, making it a frontrunner in the dessert evolution of 2025.

9. Vegan Mochi Sandwiches

Vegan mochi sandwiches are capturing hearts with their delightful combination of textures. These treats feature a chewy mochi exterior paired with creamy plant-based ice cream or fruity fillings. Freezer-friendly and endlessly customizable, they’re perfect for those seeking variety in their dessert options. As consumers look for unique textures and flavors, mochi sandwiches deliver on both counts, offering a playful twist on traditional ice cream sandwiches. This trend highlights the creativity within vegan desserts, marking a delicious and innovative path forward in 2025’s culinary landscape.

10. Sweet Tahini Bars & Cookies

Sweet tahini bars and cookies are taking the dessert world by storm. Tahini’s nutty, slightly savory profile adds depth to these treats, replacing the more traditional peanut butter. As consumers seek novel flavors, these bars and cookies offer a fresh yet familiar experience. The trend reflects a broader shift towards incorporating diverse, international ingredients into everyday sweets. With tahini’s rich, complex taste, these desserts are set to become a mainstay in modern kitchens, embodying both cultural exploration and culinary innovation in 2025’s dessert scene.