Vegan Charcuterie Board


1 wheel Miyoko Cheese
1 block block of Daiya Cheese
1 package vegan deli slices
Assorted vegan sausages
Assorted nuts and dried fruits
Hummus or almond dip
Assorted sliced vegetables
Vegan cream cheese & artisan preserves
Olives & pickled vegetables
Assorted crackers and sliced baguette
Fresh apples, pears and berries


  1. Use a cutting board, slab of marble, a platter, or a lined baking sheet to arrange the charcuterie.
  2. Prepare the fresh fruits and vegetables and arrange them in groups. Use lettuce leaves, berries, fruits and vegetables, crackers and bread to garnish the edges of the plate in a creative pattern.
  3. Cube the block of cheese. Thread slices of the deli meat, cheese, and a berry, olive or cherry tomato on a small skewer or toothpick for mini kebobs.
  4. Place the dips in small bowls and garnish with a drizzle of extra virgin olive oil, a sprinkle of smoked paprika and a pinch of freshly chopped herbs.
  5. To brown the sausages heat a medium skillet, add a tablespoon of olive oil and a half a tablespoon of agave or maple syrup. Roll the sausages in the oil and syrup to coat them evenly and continue turning until they have browned evenly. Arrange the sausages on the board in slices and serve with toothpicks. Arrange all the remaining items and add serving utensils including cheese knives, cocktail meat forks, small spoons for dips and sauces, toothpicks, small plates and napkins.
  6. To prepare the charcuterie in advance prep all the ingredients and store them in storage bags. Heat the sausage at the last moment and arrange your party platter in minutes. You can have it all again plant-based!
  7. *Note
  8. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]
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