Vegan Charcuterie Board
This board is proof that a stunning spread doesn't need a single animal product to steal the show. Smoky, maple-glazed mixed nuts sit alongside herb-marinated olives, creamy hummus, and both vegan cheese and vegan cream cheese — so there's something rich and satisfying in every corner. Bursts of color come from fresh strawberries, red grapes, cherry tomatoes, and roasted red peppers, while Medjool dates and dried apricots add that sweet, chewy contrast that makes a grazing board genuinely irresistible. The gluten-free crackers mean it's easy to accommodate even more guests without a second thought. Everything comes together in a handful of simple steps — toast the nuts, marinate the olives, prep the produce, and arrange — making this a low-stress centerpiece that looks like you spent hours on it. It serves six generously, so it's ideal for a dinner party starter, a holiday appetizer table, or an elevated movie night at home.
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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)
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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