The trick is the cheese is non dairy, and the bread and chips are gluten free. The treat is almost everyone can enjoy this board!
It is extremely thoughtful to design a charcuterie board for those lactose intolerant, as they are not use to enjoying one, and the presentation is quite appealing and enticing to have to deny. You could always design one board with vegan cheese and the other with the real thing. Just make sure to label. To keep all guests happy without any stomach discomfort you may want to consider serving cheese from sheep. The beta-casein protein, A1, in cow’s milk is potentially what is causing GI problems, whereas the protein in sheep’s milk, A2, isn’t associated with these adverse effects as research is showing.
THE BOARD DESIGN
The board consists of 15 min or less to prep elements, 0 min to prep elements, and 1 hr to overnight prep elements. Instructions in the post are listed in that order.
I prefer a black drop board for charcuteries because the dark color provides a nice contrast to the light color of cheeses. The one I use you can purchase here. You could use a cutting board or even a large cast iron skillet lined with parchment paper for an alternative you may have on hand.
I love the way these look on the board! You can purchase them here.
15 MIN OR LESS PREP ELEMENTS
These are so cute! Peel oranges. Cut celery into little stem size. Place in center of orange. Use a few leaves of parsley to make pumpkin leaves.
Use a pairing knife or a small knife with a pointed end, to cut diagonally all the way around. Cut in only halfway.
Double layer Siete almond flour tortillas. Use a small ghost cookie cutter to cut into ghost shapes. Air fry until crispy. If you don’t have an air fryer, buy one immediately! They are amazing! Otherwise, you may be able to bake and crisp or don’t cook and just use as soft chips.
NO PREP INGREDIENTS
Just like grapes, honey provides a nice sweetness contrast to the umami flavor of cheese. A honey mixing stirrer not only adds to the curb appeal of the board, but allows for easier serving.
Adds spice to your board! You could alternatively use siracha, hot sauce or pickled jalapeños.
Olives have a salty, meaty flavor that helps enhance the umami flavor of the vegan cheese. Their dark purple, black color also fits the theme of the board. I sprinkled some fresh dill over them to add more life and texture. Sit them across the way of the grapes as in the picture, since they look similar this will give your board balance.
1 HOUR OR MORE PREP
You could substitute any of these elements for similar store bought.
PUMPKIN “GOAT” CHEESE
- 1 Food Processor
- ½ block EXTRA FIRM TOFU, pressed
- ½ cup MACADAMIA NUTS or CASHEWS
- 1 ½ tbsp COCONUT CREAM
- 1 tsp DIJON MUSTARD
- 1 tbsp LEMON JUICE
- 1 tsp DISTILLED WHITE VINEGAR or RAW APPLE CIDER VINEGAR
- 3 tbsp NUTRITIONAL YEAST
- 1 tsp SEA SALT
- ½ cup PUMPKIN MASH (ROASTED PUMPKIN)
- ½ tsp TURMERIC optional for color
- ½ tsp PAPRIKA optional for color
- Process all ingredients till smooth.
- Pour in a parchment lined 4" springform.
- Place in fridge for at least 4 hours, preferably overnight.
- Unclasp springform pan when ready to enjoy!
PURPLE SWEET POTATO PLANTAIN BREAD
- 1 BLENDER
- 1 stove pot
- 1 MINI BREAD LOAF PAN
- 1 PURPLE SWEET POTATO
- 2 RIPE PLANTAINS
- 1 cup ALMOND FLOUR
- 2 EGGS
- 2 tbso COCONUT OIL
- 2 tsp HONEY
- 1 tsp BAKING SODA
- 1 tsp DISTILLED WHITE VINEGAR
- ¼ tsp SEA SALT
- Peel and roughly chop purple sweet potato. Steam till fork tender. Drain and allow the smoke to clear a little. Place in blender.
- Cut off ends of plantains and run your knife down the peel cutting just the skin. Peel off with hands. Roughly chop. Add to blender.
- Add the rest of the ingredients. Blend till smooth.
- Line mini loaf pan with parchment paper on one side leaving some overhang so you can easily lift the loaf out once baked. Pour in batter to almost to the top. You will make two loaves.
- Bake at 350° till cooked through. Will take at least 1 hour.
- 1 Food Processor
- 1 baking sheet
- 1 block EXTRA FIRM TOFU, pressed
- 2 tbsp TAHINI
- 2 tsp MISO
- 1 tbsp EXTRA VIRGIN OLIVE OIL
- 2 tbsp NUTRITIONAL YEAST
- 1 tsp DISTILLED WHITE VINEGAR or APPLE CIDER VINEGAR
- ½ tbsp LEMON JUICE
- ¼ tsp SEA SALT
- Process all ingredients in food processor till smooth.
- Roll in serrain wrap into a log. Place in fridge overnight.
- Bake at 350° till firm. Takes apx 45 min. The top should be golden brown and you want to slice into it. You want firm but still soft.
- Cut into a coffin shape.
- Pour over a little bit of pomegranate glaze or pomegranate molasses. Sprinkle on a little pomegranate arils. Stab with cheese knife.