Eggless Vegan Cheese Plate
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the cashew soft cheese
- 1 ½ cups raw cashews
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 3–4 tbsp water
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
For the tofu feta
- 7 oz extra-firm tofu
- 3 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the board
- 1 cup vegan cheese, sliced or cubed
- 1 cup vegan crackers
- 1 cup red grapes
- 1 medium apple, thinly sliced
- ⅓ cup roasted almonds
- ⅓ cup walnuts
- ¼ cup fig jam or apricot jam
- ¼ cup olives
- 1–2 tbsp fresh herbs (rosemary, thyme, or basil), for garnish (optional)
Instructions
- 1
Soak the cashews in cold water for at least 2 hours (or up to overnight), then drain and rinse thoroughly.
- 2
Add the drained cashews, lemon juice, nutritional yeast, apple cider vinegar, salt, and 3 tablespoons of water to a high-speed blender or food processor. Blend on high until completely smooth and creamy, scraping down the sides as needed — the texture should be thick and spreadable, similar to soft goat cheese. Add the remaining tablespoon of water only if needed to get the blender moving.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!