I served this colorful vegan cheese board at my cousin's bridal shower as a party appetizer. If you love making art then you'll find this as fun to create as I did! Get ready to impress your party guests and serve up a savory and sweet board with items like Pepita Dip, Za'atar Roasted Chickpeas, and Tzatziki.
My cousin is getting married, and she loves all things plant-based! It was a blast creating this board for her. Whether you're new to cooking or hoping to try more advanced recipes, I definitely suggest making something that you can bring to a party to share with others. Cooking as an act of service infuses so much love and good intention into the dish that you create. The reason I started my blog in the first place was to help bring more people around the table together. This vegan cheese board will do just that. So, gather your friends and family and give this platter a shot!
Party Appetizers
This "cheese" board is the perfect party appetizer because it features small bites, or "finger food" that's easy to eat while mingling with others. Here is a basic formula of what you want to include in a board to satisfy all of the cravings!
- Comforting / filling: bread and crackers are easy to munch on and will help keep hunger at bay while waiting for the main course
- Salty / tangy: cashews and brined olives are light but packed with so much flavor—just remember to buy the olives with the pits removed so people aren't sticking their fingers in their mouths 😉
- Fruity: you can never go wrong with fresh fruit; it's healthy, light, and colorful
- Sweet: who says you can't have dessert before the main course? Chocolate is always a good idea!
- Cheesy: there are so many wonderful options for serving vegan cheese and in my experience it's always a huge hit
- Hearty: plant-based meats like pepperoni are a fun take on charcuterie and satisfy that "meat" craving
- Fresh / crunchy: raw veggies are always a crowd-pleaser, from celery and carrots to bell peppers and cucumbers
- Earthy / lemony: Mediterranean additions like roasted chickpeas, hummus, and tzatziki are undeniably satisfying
For my cousin Laura's bridal shower we also delivered some decadent vegan cupcakes from Sunflower Bakehouse. We chose chocolate and mocha. This is hands down my favorite place for plant-based baked desserts in Nashville.
Don't forget the wine! Rosé is a perfect choice for bridal showers or any other summer event. It's dry, yet refreshing, and the color is too pretty to pass up. 😉
Alright. Time to dive into the board!
What's Included on the Board
Below you'll find a recipe for the vegan cheese board as a whole, along with a recipe for three of the items I included on the board:
- Roasted Za'atar Chickpeas
- Vegan Tzatziki
- Pepita Dip
For the board itself, here is a complete breakdown of everything else I included on the board. Let this list be your guide, then create and customize your own board, straying from this as much as you'd like!
- Sliced sourdough bread
- Rosemary crackers
- Mixed Italian olives in brine, pits removed
- Blueberries
- Blackberries
- Raspberries
- Grapes
- Vegan chive cream cheese
- Dark chocolate
- Peach jam
- Vegan feta cheese
- Toasted and sliced pita bread
- Salted cashews
- Vegan seitan pepperoni
- Celery sticks
- Matchstick carrots
- Bell pepper slices
- Cherry tomatoes
- Sliced cucumber
- Vegan sharp cheddar cheese
- Original hummus
Tips for Making the Board
When you gather all of the (many!!) ingredients for making this board you may feel a bit overwhelmed. Don't worry, I was at first too! Here are some tips that will help you have fun, relax, and enjoy the process of creating this beautiful vegan cheese board.
- Arranging the board: Start with the larger items like the hummus, cream cheese, feta block, and any dips. Place these on the board, evenly spaced out. Then, think of what items go with each dip or cheese and place those nearby. For example, I put the crackers with the cream cheese and the pita with the tzatziki. Start by adding larger items like vegetables and grapes, then fill in with smaller items like cashews, blueberries, or chickpeas. It helps tremendously to draw out your board on a piece of paper beforehand so you have a map to guide you.
- Garnish with edible flowers: I always buy edible flowers when I make boards like this. Place them throughout the board wherever you think there needs to be an extra pop of color. On my board I placed one on top of the cream cheese to brighten up the spot of white.
- Add fresh herbs: Herbs add a lovely touch to the board, especially if you want to bring some color and texture to any bland colors. I added a sprig of rosemary to the feta cheese block and the sharp cheddar just to make those areas pop a bit more.
- Create movement: A little intentional movement goes a long way. I added a pita triangle to my hummus to help guests visualize how they might dig into the board. Putting a cracker or piece of pita into the dip can make the board feel more inviting—more like food and less like a work of art they are too afraid to touch. 🙂
- Use olive oil: I poured a little olive oil over the feta to make it shine and look extra appetizing. In the hummus, I took a spoon to create a little moat where I could pour olive oil over top and let it pool in one area. This really helps to make the hummus look more homemade—the fact that it's store-bought can stay between you and me. 😉
- Season with black pepper: Add freshly ground black pepper wherever it makes sense. I added some to the hummus and block of feta.
Roasted Za'atar Chickpeas
Za'atar has become my latest obsession for seasoning everything. I love adding it to breakfast potatoes in the morning. Roasted chickpeas felt like a fun and less common addition to the board. These roasted chickpeas are super simple to make and great for snacking anytime.
I always pat the chickpeas dry after draining them from the can. Bake the chickpeas at 350F with just olive oil first before adding seasoning. After 10 minutes add the za'atar, salt, and pepper and bake for 15 more minutes.
Baking them without the seasoning first simply helps to keep them crispier and helps them retain the seasoning rather than flaking off right after baking.
Vegan Tzatziki
This super lemony tzatziki is to die for! It's incredibly fresh, bright, and light. Made with minced cucumber, crushed garlic, fresh lemon juice and dill, and coconut yogurt, it's bursting with summery flavor.
Simply add all of the tzatziki ingredients together in a bowl and mix well. You can always add a drizzle of olive oil on top or a little freshly cracked black pepper to garnish.
Pepita Dip
Hunter and I first had pepita dip on our honeymoon in the Dominican Republic and we couldn't stop eating it. Ever since I've been wanting to create my own recipe for it. This one is packed with bursting lemon flavor, fresh basil, and crunchy pepitas for the perfect bite every time.
Combine all of the ingredients together in a food processor and serve.
I have to know...did you try this Vegan Cheese Board?! I'd love to hear about your experience in the comments!
📖 Recipe
Vegan Cheese Board
Equipment
- Large tray or serving platter
- Small spoons for dips
- Tongs for serving
Ingredients
- 1 loaf of sourdough bread sliced into small pieces
- 1 box of crackers
- 1 jar of mixed Italian olives pitted
- 1 pint blueberries
- 1 pint blackberries
- 6 ounces raspberries
- 1 pound grapes seedless
- 1.7 ounces dark chocolate broken into squares
- 1 block vegan feta cheese drained
- 4 pita bread rounds toasted and sliced into triangles
- 8 ounces peach jam
- 6 ounces cashews salted
- 6.5 ounces vegan sharp cheddar cheese
- 1 bunch celery chopped into matchsticks
- 1 pound carrots peeled and chopped into matchsticks
- 1 pint cherry tomatoes
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 green bell pepper sliced
- 16 ounces mini cucumbers sliced
- 10 ounces hummus original
- 10 ounces seitan pepperoni
- Roasted Za'atar Chickpeas see recipe below
- Vegan Tzatziki see recipe below
- Pepita Dip see recipe below
- Rosemary sprigs for garnish
- Edible flowers for garnish
- Olive oil for garnish
- Black pepper freshly ground
Instructions
- Make sure all of the ingredients are prepped and ready to go! Start by placing the largest items on the board first, like the hummus, cream cheese, dips, and vegan cheeses.
- Arrange the remaining larger items around the dips, including the vegetables, bread, crackers, and grapes. Place things where they make sense. For example, put the pita next to the tzatziki and the crackers next to the cream cheese.
- Fill in the rest of the board with smaller items like the cashews, chickpeas, and berries.
- Once everything is on the board, garnish the feta and the hummus with a drizzle of olive oil and freshly ground black pepper. Add rosemary sprigs and edible flowers to the board wherever there needs to be a little more color or texture.
Notes
- Prep time will vary from person to person. I listed one hour, which includes time for prepping the vegetables. For the board itself, I am quite meticulous so it took me closer to 30 minutes to arrange. If you need a quick appetizer for a party, this can be done in as little as 10-15 minutes if you have the veggies prepped ahead of time. Take your time with it, or throw together in a pinch, up to you!
- I find it helps a lot to draw a map of how you expect the board to look. This will help guide you when putting the board together.
📖 Recipe
Roasted Za'atar Chickpeas
Ingredients
- 29 ounces garbanzo beans
- 1 tablespoon olive oil extra virgin
- Black pepper freshly ground
- Salt
- Za'atar seasoning
Instructions
- Preheat the oven to 350F.
- Drain and rinse the chickpeas. Use a clean towel or paper towel to pat the beans dry, gently. Spread them out on a baking sheet, removing any peeling, flaky pieces. Drizzle with a tablespoon of olive oil and use a spatula to stir them around.
- Bake in the oven for 10 minutes.
- After 10 minutes, remove the pan from the oven. Add desired amount of seasonings: black pepper, salt, and za'atar. Add an additional drizzle of olive oil, then stir to combine everything evenly. Place back in the oven for 15 minutes.
- Remove from the oven and let cool for a few minutes.
Notes
- This recipe makes enough to serve on the vegan cheese board. You don't need to double this recipe unless you are serving 50+ guests or if you are making this as a stand alone recipe then following the servings listed.
- Store the chickpeas in an air-tight container for up to 3 days. I do not recommend placing them in the fridge or else they will lose their crunch and get too squishy.
📖 Recipe
Vegan Tzatziki
Ingredients
- 16 ounces coconut yogurt
- 2 lemons juiced
- ½ cucumber peeled and minced
- 2 garlic cloves peeled and pressed
- ¼ cup dill minced
- 2 tablespoons olive oil extra virgin
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Combine all of the ingredients together in a bowl, mixing with a fork. Serve as is or with a drizzle of olive oil and some freshly cracked black pepper.
Notes
- This recipe makes more than enough to serve on the vegan cheese board! If you are making this as a stand alone recipe, then follow the serving size listed.
📖 Recipe
Pepita Dip
Equipment
- Food processor
Ingredients
- ½ cup pepitas also known as pumpkin seeds
- 2 lemons juiced
- ½ cup basil packed
- ¼ cup olive oil extra virgin
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Combine all of the ingredients together in a food processor. Scrape down the sides and blend again. Scoop into a serving dish and serve.
Notes
- If serving a large party you may want to double this recipe. This amount was enough for my board, but if you wish to create extra you can always swap the jar out once it gets empty. If using the recipe on its own, follow the servings listed.
Looking for more party appetizers?
Tofu Nachos with Sunflower Seed Queso
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