How to Make a Vegan Cheese Board

Before adopting the vegan way of life, I loved cheese. Camembert, Roquefort, Parmesan, Mozzarella, Gouda – especially smoked Gouda, Feta, Cheddar were some of my favourites… and truth be told… I still miss them but not enough to eat them.

So, the other day, I decided to make this amazing cheeseboard by trying 4 different kinds of cheeses made from nuts and seeds. I was quite delighted with my experiments and here are the results…

1. Cashew, Walnuts, Cranberry Cheese Log



Ingredients: 1 cup cashews, 2 tbsp nutritional yeast, 1tbsp lime juice, 2 heaped tbsp psyllium husk (isabgol), 1/4 cup chopped walnuts and cranberries, salt to taste

Method: Soak the cashews for 6 hours and grind using minimum water. Then leave to ferment overnight in a lightly covered jar. In the morning, mix in the lime juice, nutritional yeast, salt and psyllium husk.

Using a cling wrap, roll into a log and put in the fridge for 4-6 hours. Pull it out and roll on the chopped walnuts and cranberries. Wrap tightly and put in the fridge again to chill for 2-4 hours. Will keep in the fridge for up to a week.

2. Pepper, Paprika, Herbed Watermelon Seed Cheese


Ingredients: 1 cup watermelon seeds, 1 tbsp apple cider vinegar, 1 date deseeded, 1 tbsp peppercorns, 1 heaped tbsp psyllium husk, 1 tbsp paprika, 1 tbsp Italian herbs, salt to taste

Method: Soak the watermelon seeds overnight. In the morning put in the grinder with the date, ACV, peppercorns and salt. Mix in the psyllium husk to thicken and put in a round bowl to set in the fridge for 6 hours. Before serving put the paprika herbs on a plate and roll the edges of the cheese in it. Enjoy!

3. Basil flavoured Cashew Cheese Spread with Chopped Veggies



Ingredients: 1 cup cashews, 1 cup fresh basil, 2 sprigs of fresh herbs like thyme, 1/2 cup finely chopped red and yellow peppers, 3 pods garlic, 2 tbsp lime juice, salt to taste.

Method: Soak the cashews for 6 hours and grind them to a smooth paste. Add basil, lime juice, garlic and salt and pulse for a few seconds. Now mix in the chopped vegetables and decorate with fresh herbs. Will keep in the fridge for a week.

4. Baked Almond Feta Cheese


I took this from the website Maple Spice although mine turned out much darker and I skipped the oil decoration. The entire process is shown with beautiful pictures, so no point repeating it here.

Go ahead and decorate the cheeseboard with vegan crackers, baby tomatoes, olives, nuts, dried fruit, rocket or baby spinach leaves. The goal is to make it colourful and cover the board fully. Share your pictures of the cheese board if and when you make it.

For more inspiring recipes and information….

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Comments 2

  1. Mandeep
    March 29, 2017

    Hey Nandini,
    Thanks for sharing these lovely recipes. I’ve benefitted so much from following your nutrition tips. Please add a link to share on social media – FB, WhatsApp/ Linked In – it makes it easier to spread the good ideas you have.

  2. riitu chugh
    May 8, 2017

    this is absolutely stunning !!!

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