This really needs no introduction. A beautiful vegan spread of fruits, vegetables, crackers, dips and my favorite cashew cheese ball. Making a plant-based charcuterie board is easier than it looks, if you have a bit of time to prep ahead everything you want to include.
I have to say this took me much longer than anticipated. Had I bought pre-cut veggies I could have drastically reduced my prep time. But that’s half the fun of piecing this together. I did take shortcuts by picking up a few things from Kroger. I’m obsessed with their Simple Truth crackers, hummus and Private Selection olives and roasted red peppers. Buying quick favorites like this makes assembly easier, so stock up if you plan on serving a large crowd.
To make it a bit more creative I included a large variety of options for endless combinations. After snapping photos, I have to say that the hummus on a slice of crusty bread with the cashew cheese and a bit of roasted red pepper to top it off was incredible. The beauty with this concept is simply combining what you love and arranging it all together.
My board was a blend of veggies in stick form for easy dipping. A few spreads to mix and match. Hydrating fruits to cleanse the palate and carbs for the base. You can really combine whatever you like though. Next time I would love to include another variation of my cashew cheese ball and a homemade cheezy flax cracker.
To assemble, prep ahead the dips and spreads beforehand. Wash and cut all fruits and/or vegetables. Use a large cutting board or platter as the base and begin to lay out everything, spacing the dips/spreads evenly and filling in any gaps with crackers or bread. You can’t mess it up honestly. Which is nice, it’s always a work of art and the perfect centerpiece for any party. You can make it as big or small as you’d like too.
Below I’ve included a full list of everything I used to make this vegan charcuterie spread.
Vegan Charcuterie Board
Yield 10 people
- Lemon Cranberry Cashew Cheese Ball, recipe here
- Mushroom Pâté, recipe here
- 2 Bell Peppers, thinly sliced
- 8 stalks of Celery, cut to size
- Jicama, cut to size
- Red Grapes
- Green Grapes
- Roasted Bell Peppers
- Hummus, different recipe here
- Kalamata Olives
- Roasted Macadamia Nuts
- Assortment of Crackers
- Assortment of Bread
- To assemble, prep ahead the dips and spreads beforehand.
- Wash and cut all fruits and/or vegetables.
- Use a large cutting board or platter as the base and begin to lay out everything, spacing the dips/spreads evenly and filling in any gaps with crackers or bread.
- Serve with wooden picks, spoons and plates for easy assembly.