Tag

vegan cheese

Browsing
30 Minutes or Less

How to Make a Vegan Charcuterie Board

By
overhead image of the entire vegan charcuterie board with white wine, utensils, and bread on the side

A flawless vegan charcuterie board, perfect for any occasion! An assortment of fresh fruits, veggies, crackers, bread, and vegan cheeses create the perfect spread. Have fun with this vegan charcuterie board, feel free to switch things up and make it your own!

half a vegan charcuterie board with glasses of white wine on the side

What You’ll Need

  • Hummus – Either homemade or store bought hummus will work on your charcuterie board! As much as I love a homemade hummus, I usually prefer to save myself a bit of time by buying pre-packaged hummus from the store. Whole Foods make a delicious hummus, as does Trader Joe’s and Hope Hummus!

  • Crackers – Any and all crackers are welcome on this snack board! I typically use gluten-free crackers to keep my spread gluten-free friendly. Though feel free to use whatever crackers you like best.

  • Nuts – Nuts are always an exciting, crunchy addition! You can get fancy here and purchase marcona almonds or flavored nuts for your board. Though I kept things simple with raw walnuts and pecans. I love using nuts on any charcuterie board, as they’re the perfect item to fill any empty space. Nuts are especially amazing on this vegan charcuterie board thanks to their high protein content and nutritional value, keeping things hearty yet healthy!

  • Vegan Cheese – This is a totally optional addition, but I have a few vegan cheese brands I love featuring on my charcuterie board! I’m pretty picky when it comes to non-dairy cheese though, and avoid any that taste too fake and/or are overly processed. Spero Foods make some of my all-time favorite vegan soft cheeses. Their herb cream cheese and goat cheese are perfect for this recipe! They’re all deliciously tangy, smooth, and incredible on crackers or toast. Though my runner-ups for this charcuterie board are Kite Hill vegan cheeses, and a handful of Myoko vegan cheese flavors.

How to Make a Vegan Charcuterie Board

  1. Begin every charcuterie board by prepping the ingredients you’ll be placing on your board. This includes washing fresh fruit, cutting bread, slicing cheese, etc. Once prepped, you’ll be able to see every element of your board and decide in which order you’d like to place them.


  2. Pick a large board or surface to lay everything on, then place small bowls around the board. These bowls don’t have to be in any particular pattern or order, so simply evenly space them around your board.


  3. Fill those small bowl with things like hummus, soft cheese, dips, olives, or really anything that would make a mess if placed directly on your board/surface.


  4. Now that your bowls are all filled, go in with remaining larger items such as crackers, sliced bread, and fruit – working with one ingredient at a time.


  5. Once the vegan charcuterie board looks mostly complete, then fill in any gaps with your small items (in this case, I used nuts). Continue doing this until your board is fully loaded and ready to be served!

Optional Add-Ons

There really is no wrong way to jazz up a charcuterie board, so any of the following would make delicious additions to your vegan board:

  • Pickles
  • Strawberries
  • Chocolate Squares
  • Dried Fruit
  • Jelly/Jam
  • Mustard
  • Sweet Peppers
  • Cherry Tomatoes
  • Apple Slices
  • Carrots
Vegan Charcuterie Board
Pin
Print

Vegan Charcuterie Board

5 from 1 vote
Recipe by Samantha Course: AppetizersDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

0

minutes
Total time

10

minutes

A flawless vegan charcuterie board, perfect for any occasion! An assortment of fresh fruits, veggies, crackers, bread, and vegan cheeses create the perfect spread. Have fun with this vegan charcuterie board, feel free to switch things up and make it your own!

Ingredients

  • cucumber, sliced

  • olives

  • hummus

  • baguette, sliced

  • grapes

  • mandarin oranges, partially peeled

  • nuts (almonds, cashews, pecans, or walnuts)

  • radishes, sliced

  • vegan cheese, see Notes

Directions

  • Prep all ingredients – wash fruits and veggies, slice or chop items, etc.
  • Lay down the surface you’ll be arranging your items on, then start by placing small bowls evenly throughout the surface. You’ll need about 3-4 bowls for your olives, hummus, and vegan cheese.
  • Fill the bowls, then begin arranging items on your surface, leaving smaller items like nuts for the end. Finish by filling any gaps on your charcuterie boards with nuts or any other ingredients that may fit.

Recipe Video

Notes

  • Vegan Cheese: Vegan cheese brands I love are Spero Foods, Myoko, and Kite Hill!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Vegan Recipes

View Post
By
Dairy-Free

Healthy Cheesecake (Vegan, Gluten-Free)

By
overhead image of healthy cheesecake with fresh strawberries

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

close up overhead image of healthy cheesecake with fresh strawberries of healthy cheese

I didn’t always love cheesecake. Most I tried were too dry, dense, and/or sweet. Therefore, in developing this cheesecake I made sure it was light, almost fluffy, and perfectly sweet! And it wouldn’t be a SDHB recipe if I didn’t make it healthier too. I took the best cheesecake recipes I could find, substituted a few simple ingredients, and voilà this better-for-you cheesecake recipe was born!

Ingredients such as vegan cream cheese, vegan yogurt, and a touch of maple syrup make for a more nutritient dense recipe. I wish I had recorded the look on my boyfriend’s face when I told him this cheesecake was SO healthy he could, in fact, eat it for breakfast! Once he processed the near too-good-to-be-true news, he excitedly inhaled a massive slice of this vegan and gluten-free treat.

What You Need To Make Healthy Cheesecake

Gluten-Free Graham Crackers – I used my own recipe for gluten-free graham crackers, though you can use your favorite store bought gluten-free graham crackers instead. To turn them into graham cracker crumbs you can either seal them in a ziploc bag and crush them with a rolling pin or heavy object, or add them to a food processor and give them a few pulses. Once all crackers have been ground into crumbs and no large pieces remain, you’re ready to use them in this recipe!

Vegan Cream Cheese – I used and love the Kite Hill Plain Vegan Cream Cheese in this recipe! Though feel free to use your favorite vegan cream cheese instead. If not vegan, you can use regular cream cheese. However, be sure to avoid flavored cream cheeses, plain is necessary for this healthy cheesecake recipe.

Vegan Yogurt – Similar to the vegan cream cheese, make sure your vegan yogurt is plain and unsweetened. Any added flavors or sugar would completely throw off the balance of this recipe. I used plain coconut yogurt and had great results, though any non-dairy plain unsweetened yogurt will work!

Corn Starch – Most cheesecakes contain eggs to help bind the filling once baked. However, this cheesecake recipe is both healthy and vegan with the use of corn starch instead. Corn starch is imperative in getting this cheesecake to firm up and set to its perfectly light and soft consistency. If you don’t have corn starch, you can use arrowroot starch instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Use regular butter, cream cheese, and yogurt in this recipe if not vegan or dairy-free.
  • Make it Paleo: Use paleo graham crackers, coconut oil instead of vegan butter, and arrowroot starch instead of cornstarch to turn this into a healthy paleo cheesecake recipe!
Healthy Cheesecake (Vegan, Gluten-Free)
Print

Healthy Cheesecake (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Chilling Time

8

hours

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

Ingredients

  • For the graham cracker crust:

  • 1 1/2 cups gluten-free graham cracker crumbs, see Notes

  • 5 tablespoons vegan butter, melted

  • 1 tablespoon coconut oil

  • For the cheesecake filling:

  • 16 ounces plain vegan cream cheese

  • 2 cups plain unsweetened vegan yogurt

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon juice

  • 1/2 cup maple syrup

  • 3 tablespoons corn starch, see Notes

  • Pinch of salt

Directions

  • Preheat oven to 350° Fahrenheit and line a 9-inch springform pan with parchment paper.
  • Add all graham cracker crust ingredients to a large bowl and mix together.
  • Transfer crust to the springform pan, flatten into an even layer across the bottom, then bake for 7-8 minutes or until slightly golden brown.
  • Beat all cheesecake filling ingredients together in a large bowl then transfer to the pan and smooth over the crust.
  • Fill a pan with 1-inch of water and transfer it to the oven on the lower rack.
  • Place the cheesecake on the upper rack, above the water and bake for 30-35 minutes. Crack the oven door and allow cheesecake to cool in the oven for 1 hour.
  • Remove from the oven and chill in the fridge for at least 8 hours before slicing and eating.

Recipe Video

Notes

  • Gluten-Free Graham Cracker Crumbs: I made my vegan and gluten-free graham crackers, then turned them into crumbs by pulsing them in a food processor. However, you can use store bought gluten-free graham crackers instead if you’d like.
  • Corn Starch: Feel free to use arrowroot starch instead!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Healthy Recipes You’ll Love

View Post
By
30 Minutes or Less

Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese

By
Vegan Tomato Soup Close-Up

This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.

Vegan Tomato Soup with Grilled Cheese

Most tomato soups are loaded with heavy cream and butter. Making them delicious, but also a nightmare for an IBS-sufferer like me. So in my recipe, I use coconut milk instead! Which still yields that thick and rich tomato soup we all know and love, just without the dairy. This was also one of those recipes that just so happened to be vegan. Like totally unintentional but happy it happened! I found myself cooking up a vegan and gluten-free grilled cheese every time I ate this soup. So it seemed a little unfair of me to share this recipe without also sharing my vegan and gluten-free grilled cheese recipe. The best part is, this recipe takes just 20 minutes to make (grilled cheese included)!

What You Need To Make This Vegan Tomato Soup

Whole Peeled Tomatoes – The most flavorful of all canned tomatoes! If you’d like, you could use fresh tomatoes in this recipe instead. Simply drizzle 2-3 pounds of tomatoes with some olive oil and salt, and roast at 400° Fahrenheit for 45 minutes, let cool and then use in this recipe. And to all my gardeners out there, keep this vegan tomato soup recipe in mind when your tomato plants are flourishing this summer!

Coconut Milk – Don’t worry, it doesn’t make your tomato soup taste like coconut. The tomato flavor is so strong that it covers up any coconut flavor in the coconut milk. The coconut milk gives this recipe its creamy qualities without taking away from the delicious taste of the tomatoes.

Honey or Maple Syrup – A little sweetness always helps curb the acidity of a tomato-heavy recipe. Just one tablespoon of honey or maple syrup make this soup totally irresistible. You could also use a tablespoon of sugar, if you’d like.

Gluten-Free Bread – Use your favorite gluten-free bread to make the grilled cheese! A few brands I enjoy are Canyon Bakehouse and Base Culture. And if I’m feeling up to it, I make my own gluten-free bread using this recipe from The Loopy Whisk.

Vegan Shredded Cheddar Cheese – Same goes for the vegan cheese, use your favorite in this recipe. I used the Violife Cheddar Shreds and had amazing results, I also love Miyoko’s and Daiya’s Vegan Cheddar “Cheeses.”

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: If you’re not vegan or dairy-free, you can use butter instead of olive oil and heavy cream instead of milk.
  • Make it Sugar-Free: You can either leave out the honey/maple syrup, or use a teaspoon of stevia to make this recipe completely sugar-free.
Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese
Print

Vegan Tomato Soup + Vegan and Gluten-Free Grilled Cheese

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes


This vegan tomato soup is velvety smooth and loaded with fresh flavor. Incredibly rich and creamy, though completely dairy-free. Enjoy a nice big bowl of this soup with a vegan and gluten-free grilled cheese for the ultimate comfort meal.

Ingredients

  • For the soup:

  • 1 Tablespoon Olive Oil

  • 1 Yellow Onion, chopped

  • 3 Garlic Cloves, chopped

  • 1 28oz Can Whole Peeled Tomatoes

  • 1 Tablespoon Honey or Maple Syrup

  • 1 13.5oz Can Coconut Milk, see NOTES

  • 1 Teaspoon Italian Seasoning

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Red Pepper Flakes, optional

  • For the grilled cheese:

  • 1 Tablespoon Olive Oil

  • 8 Slices Gluten-Free Bread

  • 2 Cups Vegan Shredded Cheddar Cheese

Directions

  • Heat olive oil in a large pot over medium heat. Add in the onions and garlic, cook for 5 minutes or until onions are soft.Vegan Tomato Soup Process Photo 1
  • Add in the remaining ingredients, then bring to a boil before reducing to a simmer. Let simmer covered for 10 minutes.Vegan Tomato Soup Process Photo 2
  • Make your grilled cheese by heating the olive oil in a small skillet over medium-low heat. Place one slice of bread in the skillet, top with cheese, and then the other slice of bread – cook for 3 minutes per side.
  • Turn off the heat, let the soup cool then either transfer to a blender to blend or puree with an immersion blender until completely smooth.Vegan Tomato Soup Process Photo 3
  • Carefully ladle into bowls, top with more coconut milk and serve alongside your warm and toasty grilled cheese – YUM!Vegan Tomato Soup Process Photo 4

Notes

  • Coconut Milk: You can use heavy cream, or 1 1/2 cups of your favorite non-dairy milk. If using a different non-dairy milk, I recommend something a bit richer such as cashew milk or macadamia nut milk.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Delicious Vegan Recipes You’ll Love

View Post
By