Breastfeeding Friendly Vegan Charcuterie Board
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Learn more →Ingredients
6 servings
For the board
- 1 cup mixed olives
- 1 jar (12 oz) roasted red peppers, drained and sliced
- 1 cup hummus
- 4 oz vegan cheese, sliced or cubed
- 4 oz vegan cream cheese
- 1 cup seedless red grapes
- 1 cup fresh strawberries, hulled
- ½ cup dried apricots
- ½ cup medjool dates, pitted
- 1 small cucumber, sliced into rounds
- 1 cup cherry tomatoes
- 4 oz gluten free crackers
For the spiced nuts
- 1 cup raw mixed nuts (such as almonds, cashews, and walnuts)
- 1 tsp olive oil
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 1 tbsp maple syrup
For the marinated olives
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh thyme leaves
- ½ tsp red pepper flakes
- 1 tsp lemon zest
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Toast the nuts: heat a small skillet over medium heat. Add the mixed nuts, olive oil, smoked paprika, cayenne, and salt, stirring to coat. Cook, stirring frequently, until the nuts are fragrant and lightly golden, about 4–5 minutes. Watch closely, as they can brown quickly. Remove from heat, drizzle with maple syrup, toss to coat, and spread on a baking sheet to cool completely.
- 2
Marinate the olives: in a small bowl, combine the mixed olives with the extra-virgin olive oil, thyme leaves, red pepper flakes, and lemon zest. Stir to coat and let sit at room temperature while you prepare the rest of the board.
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