How To Make a Vegan Cheese Board

This post contains collections of products that I personally recommend (it may contain affiliate links).

If you’re a practicing vegan or suffer from a dairy intolerance, this board is for you. If you, like me, are a cheese fiend, hear me out! Sure this platter doesn’t feature an aged gouda or a creamy chevre, but vegan cheeses offer a totally new board experience with their own tasty textures and flavors. That being said, it’s important to do some tasting and figure out what you like. In my experience, vegan cheeses can be hit or miss. Personally, I’m a fan of cashew-based cheeses. In fact, for The Cheese Board Deck (available now!) I actually used plant based queso in my Cast Iron Queso because I prefer it to the real stuff!

For other lighter, healthier board ideas, check out my Mediterranean Mezze Board, Beautiful Whole 30 Snack Ideas, Elevated Veggie Platter, Veggie & Goat Cheese Board, Back to School Snack Board, and Rainbow Board.    

How To Build this Vegan Snack Board

Vegan Dips & Cheese

• Miyoko’s Semi Soft Double Cream Classic Chive (Cashew based)

• Treeline Treenut Cheese Herb Garlic (Cashew based)

• Good Foods Avocado Pesto Dip

Carbs

• Gluten-Free Multiseed Crackers

Produce

• Snap Peas (see tip)

• Watermelon Radish, sliced 

• Green Grapes

• Concord Grapes

• Cauliflower Florets 

• Cucumber, sliced 

• Strawberries, halved

• Blackberries

• Mini Carrots, sliced lengthwise

• Peaches, pitted and sliced

• Purple Radishes, quartered

Accouterments

• Almonds

• Rosemary, for garnish

Put It All Together

• Add the Treenut Cheese Herb Garlic and Avocado Pesto Dip to small bowls ramekins, then place the Semi Soft Double Cream Classic Chive and ramekins on the board first to anchor it. 

• Fan the crackers, snap peas (see tip), and cucumbers around the ramekins and cheese, then add the grape bunches. 

• Next add the bigger produce items, like carrots, cauliflower, and radishes around the edge of the board, being careful to separate similar colors.

• Fill in any holes with smaller produce and almonds.

• Serve any extra crackers on the side and garnish the Cheese Herb Garlic with a sprig of rosemary. 

Tip: When prepping the snap peas, slice off one side of a few of the pods, so you can see the cute little peas inside.

Other Vegan Brands to Try

Ultimately, you may not like my favorites, so here are the brands I recommend trying so you can figure out your favorites! 

• Good Foods:  For dips, this is my go-to vegan brand. Their queso is actually my favorite, even over the “real” stuff! 

• Miyoko’s Creamery: Cashew cheese is my favorite kind of plant based cheese, and this female-owned (founder Miyoko Schinner was recognized by the United Nations as a ‘Vegan Revolutionary’) has a great selection of flavorful artisan “cheeses”! 

• Violife: Have a nut allergy? This Greek cheese company is not only dairy-free but also nut-free! They even make feta and Parmesan!

• Treeline: This cashew-based cheese company makes everything from shredded to sliced (ya know, like deli style!) and artisan to soft French-style cheese, but my favorite is their vegan goat cheese.

• Field Roast: This Seattle-born plant-based meat and cheese company makes delicious coconut-based Chao Creamery. The Chao Slices come in all different flavors, including my personal favorite: Creamy Original.

Show Me Your Vegan Boards

I hope this post inspires you to create plant based boards. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.