Pregnancy Friendly Vegan Cheese Plate
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
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