Go Back

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


  1. 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.
  2. Next, I line the sliced citrus, fill in with other fruit, vegetables, and nuts.
  3. If there is room, add any crackers or put them on the side. 
  4. Any open spaces get filled with herbs and florals.