The Vegan Cheeseboard – A Mythical Unicorn?
Nothing says love like cheese, am I right? Ergo, a cheeseboard is the grandest gesture of love possible!
Any vegan, or those lucky in love with a vegan, know that this kind of a gesture has posed a real problem in the past. Is a delightful vegan cheeseboard even possible? Or does it amount to a few sad slices of Daiya on a platter? I say, we can do better! It is time to up the stakes. Now I know everyone loves a nice fruit bouquet, but just imagine your vegan going gaga over a cheeseboard made with love!
While traditional charcuterie boards are anchored by cured meats and a variety of dairy cheeses, a vegan cheeseboard is a horse of a different color. Some may even say a unicorn.
Indeed, the flavors and textures of a vegan cheeseboard must blossom without salami or prosciutto, without brie or blue.
Impossible?
Never.
My Valentine gift to you: A vegan cheeseboard that is so inviting and bursting with flavor, not even your carnivore BFFs will dare complain.
Cheers to cheese, unicorns, and love this V-Day.
Cheese:
You’ve come a long way, baby! Vegan cheese choices are bursting onto the grocery scene and no one is more thankful than me. I consider it my civic duty to try each and every one I can find. Since the selections will be the main feature of our board, our goal is variety in both textures and flavors. Here I’ve paired a few homemade cheeses (much easier than you think!) with a few store-bought.
Soft: Miyoko’s Double Chive Cheese Wheel; Miyoko’s Cheers to Cheddah Roadhouse Cheese Spread
Firm: Violife Parmesan
Warm: Baked Mozzarella
Spread: Herbed Ricotta
Carbs:
The all-important cracker crunch. The hearty, please-help-soak-up-some-of-this-wine crusty bread. While the importance of these accompaniments is often overlooked, playing second or third fiddle to its more colorful platter partners, they are fundamental to rounding out the texture of your board. Pay them mind. Some of my favs below.
Crostini: Unpretentious and underrated. Simply slice a freshly baked baguette and watch your board come alive with possibilities.
Crackers: Mary’s Gone Crackers, hits the trifecta of crackers: sturdy, hearty, and crunchy. Pretzel crisps, particularly paired with Miyoko’s Cheers to Cheddah Roadhouse Cheese Spread, presents a nice ‘n’ salty, much needed crispy crunch. Of course, you can always add traditional water crackers, but I prefer jazzier options. I often integrate mainstream “accidentally” vegan crackers as well. Wheat Thins and Ritz are my go-to and sure to please a crowd.
Sweets:
Jams and preserves are the perfect way to integrate local flavors. Tart cherry preserves from Michigan or Bourbon peach marmalade from Georgia for instance. No local favs? Fig jam is tried, true, and super tasty. Pear or plum preserves are other solid options that balance well with the cheeses listed above. Considered dried figs for a natural sugary complement or dried apricots for a slightly more diabetic-friendly option. (That one’s for you, dad!)
Savory:
While olives are often deemed a staple, mixing a variety of savory delights can bring real personality to your board. Marinated mushrooms, pickled onions, and roasted garlic are some easy homemade favorites that pair with nearly everything! Store-bought items like marinated artichokes or sundried tomatoes, marcona almonds or roasted cashews, and hearty mustards (stone ground, spicy, or my new fav – blueberry mustard) can round out your offering with ease. Just make sure you take a peek at the ingredients to ensure they are indeed vegan-friendly.
Fresh:
Well selected fresh fruits and veg bring color and life to your cheeseboard. Classic choices include grapes, sliced apples and pears. Don’t underestimate the power of a berry medley – blackberries and raspberries can amp up the flavor and color palette… and quick! Fresh stemmed cherries dotting your board can bring a glossy, unique texture. And don’t forget a few well placed veggies. I often opt for cucumber wedges to provide a mellow and juicy balance to all of these gorgeous flavors.
Putting it all together:
Just a few simple guidelines will help your board come together easily and beautifully.
Pick a nice board or platter for the presentation. I tend to go darker to make the light colored cheeses pop a bit more.
I assemble the board wherever it will be served. (Picture me running all over the kitchen chasing grapes, trying to catch a ramekin full of mustard… )
Placement is not about symmetry, it’s about balance and flow. This gal had to learn that the hard way. (Yes, I’ve cried over a cheeseboard.) I always start with cheeses, the real star of the show, and then build from there: place anything in its own dish (jams, mustards, mushrooms, onions, etc.), then carbs, then fruits and nuts.
Don’t be afraid if things overlap or touch. That’s actually the preferred look! It makes the board appear both harmonious and lively.
A little garnish (fresh herbs or greens) can really jazz up the visual of your board, while stealthily helping you fill any holes.
Enjoy! Happy V-Day!
