Vegan Charcuterie Spread | Nature’s Path

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Vegan Charcuterie Spread

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Found in: Lunch, Dinner, Spring, Summer, Fall, Vegan

Vegan Charcuterie Spread
Prep Time: Cook Time: Total Time: 1 hour 10 minutes
Serves: 
Yield: Serves 4 to 6
Ingredients: 
  • Seasonal vegetables, sliced or cut into bite‐size pieces
  • Grapes or other seasonal fruit, cut if needed
  • Crackers
  • Fresh bread
  • Olives

 

Cashew Cheese Ball

  • 1 cup raw cashews, soaked in water for 6 hours
  • 2 tbsp fresh lemon juice
  • 1 tbsp water
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder

 

Coating:

 

Lentil‐Walnut Pate

 

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 cup cooked brown lentils
  • 1/2 cup walnuts
  • 1 tbsp tamari
  • 2 tsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Topping:

 

Spinach‐Artichoke Hummus

  • 1 clove garlic
  • 2 cups cooked chickpeas
  • 1/4 cup tahini
  • 1/4 cup water
  • 3 tbsp fresh lemon juice
  • 3 tbsp canola oil or other neutral vegetable oil
  • 1 tsp sea salt
  • One 14‐ounce can artichoke hearts, drained and chopped
  • 2 cups torn spinach leaves
Directions: 

Cashew Cheese Ball:

  1. Drain and rinse the soaked cashews.
  2. In a high‐speed blender, combine all ingredients and blend until smooth. This may take a few minutes; stop to scrape down the sides of the blender container as needed. Transfer the mixture to a small bowl and refrigerate for at least one hour to firm up.
  3. To make the coating, in a food processor pulse the cereal, almonds, dill and salt into a coarse meal. To serve, form the cheese mixture into a ball by placing it on a piece of plastic wrap and pulling up and twisting the ends to form a ball. Unwrap the ball and roll or top with the almond‐cereal coating.

Lentil-Walnut Pate:

  1. Heat the oil over medium-high in a cast iron pan or heavy-bottomed skillet. Add the onion and cook, stirring occasionally, until nicely caramelized.
  2. In a food processor, combine the caramelized onions, lentils, walnuts, tamari, lemon juice, salt, and pepper. Process until smooth. Transfer to a serving bowl.
  3. To make the topping, in a clean food processor combine the cereal, pumpkin seeds, salt, pepper, and cayenne. Pulse until coarsely chopped. Sprinkle on top of the pate and serve.

Spinach-Artichoke Hummus:

  1. Using a food processor, pulse the garlic to mince. Add the chickpeas, tahini, water, lemon juice, canola oil, and salt and process until smooth.
  2. Add the artichokes and spinach and pulse to combine. Scoop the hummus into a bowl to serve.
  3. To assemble the charcuterie spread: Place the cheese ball, pate, and hummus on a serving tray alongside vegetables, fruit, crackers, and bread.
  4. Dig in!