The Ultimate Vegan Treat Board


The Ultimate Vegan Treat Board

A luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All incredibly simple to make!

This post is sponsored by technique.

Overhead shot of ingredients for a mushroom pate.

Overhead shot of butternut squash cubes and garlic cloves on a baking sheet before roasting.

You’re going to turn over this holiday-appropriate vegan treat board! Numerous flavours and alternatives that any eater might come down with.

Around this time in 2015, I was rushing in the last stages of making my initial draft of the book. I had actually persuaded myself that I required to re-shoot a lots of things. On one especially draining pipes marathon day, I was finishing up cleaning the mountain of meals and kept doing that last scan of the dirty water, believing I was done however constantly developing another caked spoon or sticky spatula. I snapped.

At that point, it seemed like I had actually been using the very same sweatpants for a week, and the only trips I had actually enabled myself were to the regional 24 hr supermarket. I had dishpan hands in a significant method. In spite of the complete immersion in healthy cookbook production, our usage of pizza was sky-high at the end since I was SO fed up with my own food. I wasn’t actually taking care of myself. I understood this, and the relentless utensils at the bottom of my overload water sink produced a correct snapping point.

In those harried weeks leading up to my due date, among the important things I had actually been dreaming about making was a plant-based charcuterie board of sorts. I kept thinking of pâtés, mouth-watering mousse, and layered mixtures, all with veggies or nuts/seeds as the base. I saw it as a colour surge that would bring anyone in, no matter their dietary choices. Unforeseen however completely tempting.

So in the nick of time for vacation parties, I provide you with this supreme selection of dynamic, plant-based treat deliciousness. It’s a little unpleasant to throw up since of the numerous go-arounds in the food processor/blender, however that’s where today’s partner can be found in.

I’m dealing with technique on their #fearnomess project. This snack-scape is completely kind to the earth, and think what? So was the clean-up since technique’s items are vegan (no animal screening or bi-products) and eco-friendly.

The 3 primary elements of this vegan treat board are: a smooth butternut dip with roasted garlic and tahini, a beetroot-hued cashew “tacky” spread with dill, and a timeless mushroom pâté fancied up with balsamic vinegar and tamari. Something for everybody, right? You might even include this roasted carrot harissa dip or this kale pesto white bean dip if you’re feeling enthusiastic.

And if you simply wish to make one of these delicious spreads/dips to contribute to your weekly lunch sandwich circumstance, I completely get that too!

Image shows a freshly roasted beet on a kitchen counter, wrapped partially in foil and steaming.

Image shows cooked mushrooms in the bowl of a food processor with a bouquet of fresh herbs nearby.

Image shows a bottle of dish soap by a kitchen sink.

Overhead shot shows a variety of colourful dips and spreads, along with cut vegetables, crackers and olives.

Velvety Roasted Garlic & Butternut Dip with Sesame

Part of a luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All incredibly simple to make!

PREPARATION TIME 25 minutes COOK TIME 45 minutes OVERALL TIME 1 hr 10 minutes

Course Appetiser, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 2 cups

Author: Laura Wright

Devices

  • Food Mill

Active Ingredients

  • 1 medium butternut squash (about 675 grams, peeled)
  • 3 garlic cloves, skin on
  • 3 thyme sprigs, leaves eliminated
  • 1 tablespoon + 3 tablespoons sunflower oil, divided
  • 1 cup prepared chickpeas
  • juice of 1 lemon
  • 1/4 cup tahini
  • sea salt and ground black pepper, to taste
  • sesame seeds, for garnish

Guidelines

  • Preheat the oven to 400 ° F. Line a big baking sheet with parchment and reserved.
  • Scoop the seeds out of the butternut squash and dice into 1-inch pieces. Transfer the diced squash, garlic cloves, and thyme delegates the baking sheet. Sprinkle the squash mix with 1 tablespoon of the sunflower oil. Season with salt and pepper and toss to coat.
  • Move the baking sheet into the oven and roast up until squash hurts, about 35-40 minutes. Permit squash and garlic to cool somewhat.
  • Establish your food mill on the counter. Squeeze the roasted garlic out of the skins into the food mill, disposing of the skins later. Transfer the roasted butternut squash to the food mill (reserve about a 3rd for garnish, if you like), in addition to the staying 3 tablespoons of sunflower oil, chickpeas, lemon juice, tahini, salt and pepper.

Notes

  • I roasted the butternut in cubes since I desired some for the garnish, however you might simply roast the squash whole/in halves and dig if you aren’t worried about the appearance.

Balsamic Mushroom & Olive Pâté

Part of a luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All incredibly simple to make!

PREPARATION TIME 25 minutes COOK TIME 10 minutes OVERALL TIME 35 minutes

Course Appetiser, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 1 cup

Author: Laura Wright

Devices

  • Food Mill

Active Ingredients

  • 1 tablespoon + 2 tablespoons olive oil
  • 353 grams/1 pound cremini mushrooms, stems eliminated
  • sea salt and ground back pepper, to taste
  • 1 clove of garlic, peeled and very finely sliced
  • 1/2 cup kalamata or sundried/fully mature olives
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons tomato paste
  • 1/2 teaspoon gluten-free tamari soy sauce

Guidelines

  • Heat 1 tablespoon of the olive oil in a big sauté pan over medium heat. Slice all of the mushrooms and toss them into the pan. Let them set for a great minute prior to stirring. Then, let them sit another complete minute.
  • Stir the mushrooms. They need to be somewhat shining at this moment. Season the mushrooms with salt and pepper. Keep stirring. Include the chopped garlic to the pan and stir. As soon as the garlic is somewhat softened and clear, about 1 minute, move the mushroom mix to a food mill.
  • Location the olives, balsamic vinegar, tomato paste, tamari, and staying 2 tablespoons of olive oil into the food mill also. Run the motor on high up until you have a smooth paste. You will need to stop the motor and scrape down the sides of the bowl a couple times. Transfer the pâté to a serving meal. I like to garnish this with a good drizzle of balsamic glaze/reduction and some herbs to separate the brown-ness:-RRB-

Notes

  • I utilized all cremini since it’s a quite available and delicious range. If you wish to blend it up with some shiitakes or other type, do not hesitate!

Soft Cashew “Cheese” with Beetroot & Miso

Part of a luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All incredibly simple to make!

PREPARATION TIME 25 minutes COOK TIME 45 minutes Resting Time 1 hr OVERALL TIME 2 hrs 10 minutes

Course Appetiser, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 1 cups

Author: Laura Wright

Devices

  • Mixer

Active Ingredients

  • 1 cup raw cashews, drenched over night and rinsed
  • 1 small-medium beet (about 140 grams, scrubbed)
  • 1 tablespoon light miso
  • 1 tablespoon dietary yeast
  • sea salt and ground black pepper, to taste
  • juice of 1 lemon
  • 1 -2 tablespoons filtered water (if essential)
  • handful of fresh dill, sliced
  • 2 tablespoons drained pipes capers

Guidelines

  • Preheat the oven to 400 ° F. Securely cover the beet in a sheet of foil and location it in the oven. Roast the beet up until tender when poked with a knife, about 40 minutes. Permit beet to cool somewhat prior to rubbing skin off and dicing.
  • In an upright, high speed mixer, integrate the diced beet, the rinsed and drained pipes cashews, miso, dietary yeast, salt and pepper, and lemon juice. Mix on high, pressing contents into the blades with a tamp. If the contents are not working themselves into a whipped cream cheese-like consistency, include some water, 1 tablespoon at a time.
  • When you have actually that whipped and smooth consistency, move the cashew cheese infect a sealable container and cool for a minimum of 1 hour prior to serving. Garnish the cheese spread out with sliced dill and capers.

Notes

  • I have not attempted making this in anything besides a high speed mixer, and I’m not positive in the capability of other devices to finish the job here. You desire it to be so silky smooth, nearly like cream cheese.

* This post was developed in collaboration with technique All opinions/endorsements are my own. Thanks for supporting!

Program Conceal 30 remarks.

  • Tori// Gringalicious

    Omg, I like this! What a motivation for hosting this season. Reply

  • Nandita

    This is such a spectacular plate! Banquet for the eyes for a vegetarian:-RRB- Reply

  • Kati|black.white.vivid.

    I actually wish to delve into my laptop computer to have cracker with that butternut dip. All of it looks so tasty. Reply

  • Sarah|Well and Complete

    In a couple of months I’m moving into an apartment or condo with my partner and it’ll be the very first time that I will not have a dishwashing machine … I understand I’ve been incredibly fortunate up previously, however I’m fearing needing to do all the meals by hand!! However it becomes part of the work, ya understand? The secret is discovering a balance in between tidying up + looking after yourself, like you stated. I like having a tidy cooking area however I do not wish to get to that snapping point either!! Everything about balance;-RRB- And I understand I have actually stated this a million times however I’m SO EXCITED FOR THE UNPLEASANT COOKBOOK!!!!!! Reply

  • Cathryn

    This spread looks incredible … and actually extremely easy! In the nick of time for vacation get togethers, I can bring these to ensure there are some vegan alternatives!
    LOVE! Reply

  • Maya|Spice + Sprout

    Laura, this is so beautiful! Not that I have actually ever needed to handle the specific brand name of meal cleaning that appears to opt for cook book making, however I have actually operated in numerous dining establishments and coffee shops, and can absolutely feel you on the limitless flatware and utensils at the bottom of an unclean sink;-RRB- Reply

  • Tuulia Talvio

    I completely get you with the cookbook procedure and snapping at some point. It’s an extreme job! However great that you’re delighting in cooking now once again, as this plate looks AMAZING. I like all the vibrant dips. And I like technique too, I have actually been utilizing their items for a couple of years and could not return to the routine things any longer. Have a charming weekend! xo Reply

  • Abby @ Heart of a Baker

    I have actually been thinking of how I can assemble a kick-ass treat board and this is a DREAM. I likewise struggle with dishpan hands realllll bad, so I get you woman! xo Reply

  • Allyson (Thinking About The Radish)

    These are gorgeous. They all look tasty, however I wager the mushroom crown is incredible. Reply

  • Abigail

    thanks a lot for sharing these. i went plant based around 8 months earlier and i’m having a hard time to discover some vegan things to do for thanksgiving however i believe these would work surprisingly!

    Abigail Alice x Reply

  • Julia @ HappyFoods Tube

    Delicious looking treat board not just for vegans!:-RRB- I need to attempt the butternut dip– I make sure we will like it! Reply

  • Jen @ sweetgreenkitchen.com

    I have dishpan hands today and the majority of the time, that’s the rate we spend for motivated, tasty and healthy homemade meals:–RRB-

    I like the entire vegan board you developed, each and every dip sounds and looks tasty. I will absolutely be including a minimum of among these to my Thanksgiving table in addition to the pumpkin & pumpkin seed hummus I have actually been playing with and my vegan mashed potatoes. Thanksgiving is going to be additional tasty this year! Reply

  • maya kuijper

    this looks beautiful! and i make sure your cookbook is going to incredible, can’t wait. xo Reply

  • Kenlyn

    Hi

    Love your dishes and site! One suggestion– I like to print the dish so I do not forget to make it and after that if it’s a winner I contribute to my favs. When your dishes print, the name “The First Mess” is not on the dish– so then one can’t return and discover it once again! You should have the credit too.:-RRB- Reply

  • Neni

    This looks so great.
    I ´ m hosting a vegan christmas celebration this year so this can be found in convenient. Reply

  • Trish

    What are the white veggies in the upper right corner of the image? Reply

    • Laura

      It’s fresh fennel!
      – L Reply

  • Susan

    Wow! Love this treat board! The colours are so abundant. Reply

  • Lucie

    Love it !! fantastic dishes and looks spectacular together. thank you for such motivation. Love your site! Reply

  • Natalie

    The number of pounds of pre cut butternut squash would you utilize Reply

    • Laura

      Hey There Natalie,
      Approximately 1 pound will work for this.
      – L Reply

  • Erin

    So gorgeous, Laura! And whatever sounds tasty.

    I see you responded to the white veggie concern in a previous remark and fixed that secret for me– fennel. I believe I’ve properly recognized the other veg as carrots, right? Would you mind letting me understand what crackers you’ve utilized? I’m constantly on the hunt for a brand-new, delicious and healthy cracker.

    I make your spicy red lentil spread regularly and I’m thrilled to attempt the ones in this post. Thank you for these and thank you beforehand for addressing my cracker concern.

    Erin Reply

    • Laura

      Hey There Erin!
      The other veggie is certainly carrots– simply elegant rainbow coloured ones;-RRB- And the crackers here are Luke’s Garden Veggie crackers. They are actually great, however I have actually stopped purchasing them since I recognized that they have palm oil in them. Now I stay with the Harvest Stone brand name crackers.
      – L Reply

      • Erin

        Thank you, Laura! Delighted to attempt Harvest Stone.
        I’m not exactly sure how I have actually missed them in our regional shops. When I read your reply I simply presumed they weren’t readily available near me– when I searched for “where to purchase” on their site I was prepared to purchase them on line however obviously they’re all around me in your area.
        I blame my kids for sidetracking me while grocery shopping.; )

  • Sharron

    This looks incredible! I was questioning if any of the dips appropriate to freeze? Thank you Reply

    • Laura

      I’ve in fact never ever frozen a dip prior to! Simply from my fast googling: I believe if you put any of these dips into a airtight container with a minimum of an inch of area at the top, you need to be great to freeze and thaw in the refrigerator as you require. The only one I’m concerned about is the cashew beet “cheese” one. The high amount of nuts may produce an odd texture after thawing.
      – L Reply

  • Jo

    These are terrific! To the mushroom dip Ive included a couple of drenched porcinnini mushrooms with the rest, a bit less balsamic and a little of the porcinni juice. So abundant! And the butternut crown– well, I utilized our own homegrown, what more can I state. Terrific taste and texture. I’m putting somewhat less beet in with the cashews second time around– though the cashew taste comes through great, I desire a somewhat gentler pink (!) Thankyou a lot for getting me fired up about cooking once again! Reply

  • Jill

    Hi there, I see the beet dip is served cold, how about the others? I prepare to make these for a house-warming celebration and will keep a little of each for myself. Thanks! Reply

    • Laura

      Hi Jill!
      All are best served either cooled or at space temperature level.
      – L Reply

  • Lina

    I’m brand-new to your website, however currently in love. Attempted the 3-some last weekend for a celebration. It’s a gamble on whether the squash or cashew/beet dip was much better– I got rave evaluations for both! Everybody enjoyed the intense pink color– I put in a lime green bowl. Thanks for the intriguing component mash-ups. Reply

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