Almost Vegan Charcuterie

“How can you govern a country which has 246 varieties of cheese?”― Charles de Gaulle

I mean how can you? And how does he, or did he, know it was 246? Eh, regardless, today is National Cheese Lovers Day and though both Eric and I follow a plant-based diet, cheese is one of those things that we just can’t step away from. Not entirely. There are some vegan options we use and highly recommend:

  • Cream cheese: Kite Hill almond milk cream cheese
  • Sliced cheddar: Field Roast chao slices
  • Shredded cheddar:  Daiya cheddar style shreds
  • Feta: Violife just like feta
  • Mozzarella: Miyokos cultured vegan mozzarella

And I do make this amazing cashew “Parmesan” that is perfect for sprinkling on finished dishes: think pizza, pasta, salads, soups etc., but admittedly it doesn’t pass the taste or the texture test when used in place of Parmesan when cooking. But, if we’re really craving cheese, we usually reach for a wedge (or two) of real cream, French Camambert or Brie or occasionally smoked Gouda. 

Yea, yea. I know. We’re heathens.

But hey, like I’ve said a million times over, it’s all about balance and 98 percent of the time, what we eat and what we cook is plant-based. So there you go … and here’s what you need to make the perfect “almost vegan” charcuterie board.

  • Olives, served in a small ramekin
  • Dried apricots, figs, grapes (any or just a few)
  • Roasted red peppers
  • Sliced apple and or pears
  • Cornichons (those little pickles)
  • Roasted garlic
  • Nuts of your choosing, served in a small ramekin
  • Mustard, served in a small ramekin
  • Vegan feta
  • Vegan sausage, cooked, cooled and sliced
  • Oven baked camembert or brie, wrapped in phyllo dough, which just happens to be vegan
  • One other hard cheese, rind on, of your choice
  • Crusty bread and or crackers or your choice

Make sure you have a cutting board or serving platter big enough for all your goodies. I prefer using cutting boards over trays, but hey, you do you. Wrap garlic heads in tin foil and add one tablespoon olive oil to each. Bake at 400 degrees for 20 minutes. Wrap camembert in phyllo dough, then surround with parchment paper and reduce oven temperature to 325 degrees, and bake alongside garlic for 25 minutes. Meanwhile, grill or pan fry sausage until golden brown. Once cooked, place on board and slice part of one, but not all. Surround sausage with the mustard-filled ramekin, bread if you choose or crackers, and pretty much whatever else will fit on the board. I like to serve the baked cheese next to the apples and pears but hey, you do you. Just make sure you remember to serve with a few different small knives and spoons so you can slice cheese and sausage as you go. Enjoy!

DISCLAIMER: Our recipes (or in this case our choices for making the perfect “almost vegan” charcuterie) are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) 

On Being a Flexitarian

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