Written By Haley Post
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This festive Vegan Cheese Board is my go-to plant-based appetizer for gatherings year round! If you’ve never made a cheese board before, don't let their elaborate appearance intimidate you--they are surprisingly easy and so fun to make. In this guide, I’ll share the step-by-step process for how I create simple and delicious vegan charcuterie boards.
What to Put on a Vegan Cheese Board
Since traditional cheeseboards are typically made with lots of fruit, vegetables, and nuts, it’s quite simple to make a vegan version by swapping out the cheeses and meats for plant-based alternatives!
A few of my favorite vegan cheese alternatives to use on a board are:
Herb Cashew Cheese Spread (which we’ll use here)
Store-bought vegan cheese alternatives (Violife and Treeline are two of my favorite brands!)
Cheesy vegan hummus made with nutritional yeast (here’s a great recipe!)
Some of my favorite vegan meat alternatives for a charcuterie board are:
Roasted chickpeas
Almond Pâté from Lark Ellen Farm
Red pepper dip
Lentil spread
Savory hummus
I like to choose one or two options from each category to give my board some variety.
How to Make a Vegan Charcuterie Board
Step One: Creating the Foundation and Arranging Dips
Start by prepping and gathering ingredients. Wash and dry fruit, and make dips if needed and scoop them into small bowls. Select a board that is big enough to fit all of your ingredients, but not so big that there will be a lot of empty space on your board.
Step Two: Arranging Dips
Place the two vegan dips (I used Vegan Cashew Cheese Spread and almond pâté in this recipe) on opposite sides of your board. Add a small bowl of olives, nuts, or chickpeas and arrange the three bowls to loosely create a “triangle”.
Step Three: Adding Large Pieces of Fruit
Place the sliced apples and grapes on opposite sides of the board.
Step Four: Arranging Crackers and Smaller Pieces of Fruit
Arrange small sections of crackers around the dips. Add smaller fruits such as figs, blackberries, cherries, or strawberries (you can use whatever is in season or available near you!) in small clusters around the board.
Step Five: Fill Empty Spaces and Garnish
Fill in any empty spaces on your board with almonds. Garnish with rosemary springs.
You can make your board a few hours in advance and store it in the fridge, just take it out a few minutes before you’re ready to serve and remove the lids from your dips.
Watch the Vegan Cheese Board tutorial video:
Serves 4-6
Ingredients:
Vegan dips:
Vegan Herb Cashew Cheese Spread or another plant-based cheese spread of your choice
Hummus, lentil spread, or vegan pâté (I used Lark Ellen Farm Almond Pâté)
Other ingredients:
Small bowl of marinated olives, seasoned nuts, or roasted chickpeas
Olive and fig crackers
Apples, thinly sliced
Grapes (I used red and black grapes)
Figs
Black cherries, strawberries, or raspberries
Blackberries
Pomegranate seeds
Almonds
Fresh rosemary sprigs (for garnish)
To make:
Place the two vegan dips on opposite sides of your board. Add a small bowl of olives, nuts, or chickpeas and arrange the three bowls to loosely create a “triangle”.
Add the larger pieces of fruit, apples and grapes, on opposite sides of the board.
Arrange small sections of crackers around the dips.
Place smaller fruits ( used blackberries, cherries, figs, and pomegranate seeds but you can use anything you like!) in clusters around your board.
Fill in any empty spaces with almonds and garnish with rosemary sprigs. Enjoy!!
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