Breastfeeding Friendly Vegan Cheese Board
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Learn more →Ingredients
6 servings
For the cashew soft cheese
- 1 ½ cups raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 small garlic clove, minced
- ½ tsp salt
- 2–3 tbsp water, as needed
- 1 tbsp fresh chives, finely chopped
- 1 tsp everything bagel seasoning
For the board
- 6 oz vegan cheese, sliced or cubed (such as a firm cheddar- or gouda-style block)
- 4 oz vegan crackers (such as water crackers or seed crackers)
- 1 cup red or green grapes
- 1 medium apple, cored and thinly sliced
- ½ cup mixed olives
- ⅓ cup roasted almonds or walnuts
- ¼ cup fig jam or apricot jam
- ¼ cup cornichons or bread-and-butter pickles
- 2 tbsp whole-grain mustard
- 1 tbsp fresh rosemary sprigs (optional)
Instructions
- 1
Place the drained cashews, lemon juice, nutritional yeast, garlic, salt, and 2 tbsp water in a high-speed blender or food processor. Blend on high, scraping down the sides as needed, until completely smooth and creamy, about 2–3 minutes. Add the remaining 1 tbsp water only if needed to get the blender moving — the finished texture should be thick and spreadable, similar to soft goat cheese.
- 2
Transfer the cashew cheese to a small bowl and fold in the chives. Taste and adjust salt or lemon juice as needed. Press the everything bagel seasoning onto the top surface of the cheese. Refrigerate for at least 30 minutes until slightly firmed and chilled.
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