Vegan Cheese Platter 101
- Sliced seasonal citrus - blood oranges. Other alternatives could include tangerines, grapefruit.
- Seasonal fresh fruit - grapes, figs, apples. Other alternatives could include pears, pomegranate, melon, peaches.
- Dried fruit - apricots, raisins, cranberries.
- Seasonal vegetables - roasted butternut squash, sliced. Other alternatives could include rainbow carrots, roasted beets, blanched green beans, roasted asparagus.
- Olives and pickled vegetables.
- Nuts and seeds - Marcona almonds, pistachios, pecans or walnuts.
- Vegan sliced cheddar cheese - I used an aged cheddar from Violife.
- Vegan herbed feta, sliced and tossed with fresh thyme and olive oil. Violife feta cheese.
- Yes, chocolate belongs on a cheese board. Hu salty chocolate bar is my favorite.
- Fresh herbs and edible flowers - sage, thyme, rosemary, parsley, oregano, chamomile, flowering herbs to marigolds.
- Crackers and bread to your liking
- Start with a platter or board. To start assembling, lay out all your ingredients and start with the largest pieces first. I clump the grapes together, then lay out the cheeses and bowls.
- Next, I line the sliced citrus, fill in with other fruit, vegetables, and nuts.
- If there is room, add any crackers or put them on the side.
- Any open spaces get filled with herbs and florals.