VEGAN CHARCUTERIE BOARD
Vegan Charcuterie Board with Smoked Cheese, Pink Hummus and vide variety of veggies is a feast for the eyes and the taste buds. It is also full nutrients and perfect for parties at anytime of year.
Vegan – Refined Sugar Free – Gluten Free Optional
▶️ 3Speak
Happy New Year Dear Friends!
I hope you are having wonderful first week of 2022 and you are ready for great things. I am sure you all have goals that you are planning to accomplish and I believe you will. So I wish you all the best and I am sending you lots of blessing ✨💖✨
I have also a new recipe for you that I made for the New Years Eve. I make Charcuterie Board like this more than ones a year, usually for birthdays. It is absolutely delicious, healthy, easy to make and everybody loves it.
And eventough CHARCUTERIE means processed pork meat, veganism and plant based diet allows us to change old traditions. We live in time when we don't need processed meat, because we have refrigerators. Also, we are learning that it causes cancer and heart diseases. Nevertheless, we can enjoy plant based sausage occasionally, if we really get a craving, lol.
VEGAN CHARCUTERIE BOARD RECIPE
Vegan Charcuterie Board with Smoked Cheese, Pink Hummus and vide variety of veggies is a feast for the eyes and the taste buds. It is also full nutrients and perfect for parties at anytime of year.
Vegan – Refined Sugar Free – Gluten Free Optional
Prep Time30 mins
Active Time30 mins
Bake Time1 hr 20 mins
Total Time2 hrs 20 mins
Course: Appetizer, Snack
Cuisine: French, Vegan
Yield: 6
Author: Lena Novak - Lena’s Vegan Living
Equipment
• Blender, 8inch diam spring cake pan, cotton cloth, parchment paper, brush, wooden board about 18X12inch.
Materials
• PINK HUMMUS
• 1 red beet
• 1 tsp olive oil
• Himalayan pink salt to taste
• 2 cloves garlic (minced, I use dehydrated)
• 2 cups Navy beans (1 can 540ml, 18oz)
• 2 tbsp tahini
• Juice from one lemon
• Himalayan pink salt to taste
• 1 tsp minced garlic
• 1 tsp black pepper
• ½ cup water
• SMOKED CHEESE
• 1 cup of water
• 1 ½ cup blanched almonds (soaked for 6 hours and rinsed)
• 1 ½ tbsp apple cider vinegar
• 1 ½ tbsp nutritional yeast
• Himalayan pink salt to taste
• 1 tsp minced garlic
• 1 tsp smoke liquid
• FOR THE CHACUTRIE BOARD
• Veggies and fruits of your choice
• Crackers & bread (I use gluten free Mary's crackers)
Instructions
- PINK HUMMUS
- Preheat oven to 375F, (190C)
- Wash and peal the beet.
- Place in the middle of tinfoil, drizzle with oil, add salt with garlic wrap neatly.
- Bake for 1 hour.
- When ready, let it cool down for few minutes, then cut into few slices.
- Add all the remaining ingredients into a blender, including the beet and blend until smooth.
- Transfer to a bowl and place on a board. You may sprinkle with ground pistachios.
- SMOKED CHEESE
- Preheat the oven to 425F, (220C).
- Blend almonds with water until smooth.
- Transfer it to a bowl lined with cheesecloth. Wrap it tightly and squeeze out the excess liquid. You can save it for coffee or smoothie.
- Transfer to a bowl and add all the remaining ingredients. Mix well.
- Brush you spring cake pan with oil and line the bottom with parchment paper.
- By using spatula, fill your pan with the mixture and brush lightly with oil.
- Bake for about 20minutes, until golden brown.
- Transfer to a bowl and add all the remaining ingredients. Mix well.
- Place it on the board. You may garnish with chives or other herbs of your choice.
- CHARCUTERIE BOARD ARRANGEMENT
- Cut veggies and fruits of your choice in advance. You can leave some whole, such as cherry tomatoes and grapes.
- Place large items on board first, such as dips, cheese, grape and even olives or other fermented foods in bowl.
- Take a hand full of one kind of veggies and arrange them randomly close to the large items. Repeat with other veggies, fruit, and crackers, until all is full.
- Fill in empty spaces with cut tomatoes and nuts.
Thank you so much for visiting and have a wonderful weekend✨💖✨
You've been curated by 
