[Source: The White Chestnut]

The Ultimate Vegan Cheese Board

by | December 17, 2019

If creating your own homemade vegan cheese board sounds intimidating, we’ve got you covered!

This recipe from The White Chestnut blog looks and tastes truly indulgent. You’d never guess how easy it is to make! With only a food processor and some wholesome ingredients, you can whip up a decadent platter sure to impress guests vegan or otherwise.

This cheese board is a must-bring for the next party or family gathering — or even for your own extra-fancy night in. 

Vegan Cheese Board Pistachio
[Source: The White Chestnut]

The Ultimate Vegan Cheese Board

Ingredients

For the bases of the cheeses

  • 2 cups cashews soaked in hot water overnight (reserve 2 tbsp of the water)
  • 8 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp Himalayan salt

Pumpkin and black sesame seeds cheese flavor

  • 2 tbsp pumpkin seeds
  • 1 tbsp black sesame seeds
  • 1/2 tsp of ground pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary

Onion and thyme cheese flavor

  • 2 tbsp fried and dried onion
  • 1 tbsp fresh leaves of thyme
  • 1 tsp mustard seeds
  • 1 tsp cumin

Black sesame seeds and dried cranberries cheese flavor

  • 2 tbsp black sesame seeds
  • 1 tbsp dried cranberries
  • 1 tsp dried fried onion
  • 1/2 tsp of ground pepper

Pistachio cheese

  • 4 tbsp chopped pistachio
  • a tsp of spicy chopped olives

Instructions

  1. First, make the base of the four cheeses. In a food processor blend drained cashews, nutritional yeast, lemon juice, garlic powder, 2 tbsp of the cashew soaking water, and salt.
  2. Once the base is mixed, divide it into four parts and place in separate bowls.
  3. For the pumpkin and black sesame seeds cheese, add pepper, basil and rosemary and mix.
  4. For the onion and thyme cheese, add mustard and cumin to the base and mix.
  5. For the black sesame seeds and dried cranberries cheese, add onion and pepper to the base and mix.
  6. For the pistachio cheese, add the chopped olives and mix.
  7. Use a cupcake mold to shape the four cheeses. Cut baking paper into 8 strips long enough to put into the cupcake mold with room to spare. This will help remove the cheese from the mold. 
  8. Position the strips into crosses in each cheese mold. Pour the mixes from each bowl into the four molds, pressing down to flatten. Allow the cheese to set for one hour.
  9. Once the cheese is set, remove them from the molds (the baking paper strips will help with this) and plate to add toppings.
  10. To top the black sesame seeds and pumpkin seeds cheese, press the pumpkin seeds into the entire surface of the cheese. Then press the black sesame seeds into the cheese.
  11. To top the thyme and dried onion cheese, press the onion into the entire surface of the cheese. Then press the thyme into the cheese.
  12. To top the cranberry and black sesame seeds cheese, press the cranberries into the entire surface of the cheese. Then press the black sesame seeds into the cheese.
  13. To  top the pistachio cheese, press the chopped pistachio into the entire surface of the cheese.
  14. Serve with fruit and crackers and enjoy!

You can find this and lots of other delicious recipes on The White Chestnut blog.

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