Vegan Thanksgiving charcuterie board
Impress your Thanksgiving dinner guests with this eye-catching vegan charcuterie board. With a mix of vegan meats, cheeses, veggies, and pickled items, there's a delicious array of flavors and textures. Sure to satisfy every palate! Plus, it's a great way to keep folks busy while you complete any finishing touches on the holiday meal.
Servings: 10 people
Calories: 485kcal
Ingredients
- ½ cup pickled red onions
- ½ cup apple chutney
- 1 wedge Lusty Mustard vegan cheese from Darë Vegan Cheese or other hard vegan cheese
- 1 container vegan smoked pimento cheese from Darë Vegan Cheese or other creamy vegan cheese spread
- 5 soft pretzel twists salted and warmed according to package directions
- 1 apple or pear
- 1 log vegan pepperoni sliced
- 1 sleeve water crackers
- 6 ounces olives drained, green or black
- ½ bell pepper red, yellow, or orange, cut into slices
- 2 celery ribs cut into sticks
- 4 rainbow carrots peeled and cut into sticks, if necessary
- 1 daikon radish cut into sticks
- ¼ to ½ cup cornichons
- 1 pomegranate cut into wedges
- ½ cup dried apricots
- ¼ to ½ cup pistachios roasted and salted
- Handful of sage leaves
Instructions
- Get a medium-sized charcuterie-style board or chopping block. Put pickled red onions and apple chutney into their own separate bowls.
- Slice the Lusty Mustard cheese (or your preferred hard vegan cheese) into smaller squares. (To do this, cut in a diagonal, following the line of the wedge. Then cut each of those larger slices into smaller squares.)
- Put the smoked pimento cheese in one corner of the board, and the Lusty Mustard squares in the opposite corner. Place the warmed soft pretzel sticks next to the mustard cheese. (They taste amazing together.)
- Add the bowls of pickled red onions, apple chutney, and whole apple to the board. They will act as your "anchors."
- Swirl the slices of vegan pepperoni around the pimento cheese container, and then mirror that with the water crackers.
- Continue to fill in the rest of the board with olives, sliced bell pepper, celery, carrot, and daikon radish sticks. Add cornichons, pomegranate, and dried apricots.
- Fill in any blank areas with roasted pistachios or sage leaves. Ideally, none of the marble or wood block underneath should show.
Notes
Nutrition information is for estimation purposes only. It will vary depending on the vegan cheeses, meats, and toppings you choose. And of course, how much everyone eats!
Nutrition
Calories: 485kcal | Carbohydrates: 75g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1253mg | Potassium: 433mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4635IU | Vitamin C: 23mg | Calcium: 79mg | Iron: 4mg
