Vegan Charcuterie Board with Smoked Cheese, Pink Hummus, and a wide variety of veggies is a feast for the eyes and the taste buds. It is also full of nutrients and perfect for parties at anytime of the year.
Even though CHARCUTERIE means processed pork meat, veganism, and a plant-based diet allow us to change old traditions. We live in a time when we don’t need processed meat because we have refrigerators. Also, we are learning that it causes cancer and heart disease. Nevertheless, we can enjoy plant-based sausage occasionally, if we really get a craving, right? Oh and don’t forget about VEGANUARY! However, if you are new to veganism you can learn more about it HERE!
I make Vegan Charcuterie Board like this more than once a year, usually for birthdays. It is absolutely delicious, healthy, and easy to make and everybody loves it. This one I made this one for New Year’s Eve and the third dip is made of cashew. Sorry, I didn’t include the recipe, but it would be too much for one video, so I decided not to. If you like, you can take a look at the VEGGIE CHARCUTERIE BOARD I made last year and see if you like the Avocado Dip.
Also, if you would like to add some vegan cold cuts, there is a wide selection on the market now. For example, TOFURKY & Yves are the most known, but there are new ones coming up, such as The Very Good Butchers that I would love to try.
Nevertheless, I enjoyed this fresh and colorful Vegan Charcuterie Board just the way it is and I hope you would too. Please let me know what do you think, I would love to hear from you. Thank you so much for visiting and all the best in 2022.
VEGAN CHARCUTERIE BOARD
Equipment
- Blender
- 8 inch diam spring cake pan
- cotton cloth
- parchment pape
- brush
- wooden board about 18X12inch
Ingredients
- PINK HUMMUS
- 1 red beet
- 1 tsp olive oil
- Himalayan pink salt to taste
- 2 cloves garlic (minced, I use dehydrated)
- 2 cups Navy beans (1 can 540ml, 18oz)
- 2 tbsp tahini
- Juice from one lemon
- Himalayan pink salt to taste
- 1 tsp minced garlic
- 1 tsp black pepper
- ½ cup water
- SMOKED CHEESE
- 1 cup of water
- 1 ½ cup blanched almonds (soaked for 6 hours and rinsed)
- 1 ½ tbsp apple cider vinegar
- 1 ½ tbsp nutritional yeast
- Himalayan pink salt to taste
- 1 tsp minced garlic
- 1 tsp smoke liquid
- FOR THE CHACUTRIE BOARD
- Veggies and fruits of your choice
- Crackers & bread (I use gluten free Mary's crackers)
Instructions
- PINK HUMMUS
- Preheat oven to 375F, (190C)
- Wash and peal the beet.
- Place in the middle of tinfoil, drizzle with oil, add salt with garlic wrap neatly.
- Bake for 1 hour.
- When ready, let it cool down for few minutes, then cut into few slices.
- Add all the remaining ingredients into a blender, including the beet and blend until smooth.
- Transfer to a bowl and place on a board. You may sprinkle with ground pistachios.
- SMOKED CHEESE
- Preheat the oven to 425F, (220C).
- Blend almonds with water until smooth.
- Transfer it to a bowl lined with cheesecloth. Wrap it tightly and squeeze out the excess liquid. You can save it for coffee or smoothie.
- Transfer to a bowl and add all the remaining ingredients. Mix well.
- Brush you spring cake pan with oil and line the bottom with parchment paper.
- By using spatula, fill your pan with the mixture and brush lightly with oil.
- •Bake for about 20minutes, until golden brown.
- Transfer to a bowl and add all the remaining ingredients. Mix well.
- Place it on the board. You may garnish with chives or other herbs of your choice.
- CHARCUTERIE BOARD ARRANGEMENT
- Cut veggies and fruits of your choice in advance. You can leave some whole, such as cherry tomatoes and grapes.
- Place large items on board first, such as dips, cheese, grape and even olives or other fermented foods in bowl.
- Take a hand full of one kind of veggies and arrange them randomly close to the large items. Repeat with other veggies, fruit, and crackers, until all is full.
- Fill in empty spaces with cut tomatoes and nuts.
