The Ultimate Vegan Treat Board

The Ultimate Vegan Treat Board

The Ultimate Vegan Treat Board

A luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All very simple to make!

This post is sponsored by approach.

Overhead shot of ingredients for a mushroom pate.

Overhead shot of butternut squash cubes and garlic cloves on a baking sheet before roasting.

You’re going to turn over this holiday-appropriate vegan treat board! A lot of flavours and choices that any eater might come down with.

Around this time in 2015, I was rushing in the last stages of making my initial draft of the book. I had actually encouraged myself that I required to re-shoot a lots of things. On one especially draining pipes marathon day, I was concluding cleaning the mountain of meals and kept doing that last scan of the dirty water, believing I was done however constantly creating another caked spoon or sticky spatula. I snapped.

At that point, it seemed like I had actually been using the exact same sweatpants for a week, and the only getaways I had actually enabled myself were to the regional 24 hr supermarket. I had dishpan hands in a significant method. Regardless of the complete immersion in healthy cookbook production, our intake of pizza was sky-high at the end due to the fact that I was SO fed up with my own food. I wasn’t truly caring for myself. I understood this, and the perpetual utensils at the bottom of my overload water sink produced a correct snapping point.

In those harried weeks leading up to my due date, among the important things I had actually been dreaming about making was a plant-based charcuterie board of sorts. I kept thinking of pâtés, mouth-watering mousse, and layered mixtures, all with veggies or nuts/seeds as the base. I saw it as a colour surge that would bring anyone in, no matter their dietary choices. Unforeseen however absolutely alluring.

So in the nick of time for vacation parties, I provide you with this supreme variety of dynamic, plant-based treat deliciousness. It’s a little unpleasant to throw up due to the fact that of the numerous go-arounds in the food processor/blender, however that’s where today’s partner can be found in.

I’m dealing with approach on their #fearnomess project. This snack-scape is absolutely kind to the earth, and think what? So was the clean-up due to the fact that approach’s items are vegan (no animal screening or bi-products) and naturally degradable.

The 3 primary elements of this vegan treat board are: a smooth butternut dip with roasted garlic and tahini, a beetroot-hued cashew “tacky” spread with dill, and a timeless mushroom pâté fancied up with balsamic vinegar and tamari. Something for everybody, right? You might even include this roasted carrot harissa dip or this kale pesto white bean dip if you’re feeling enthusiastic.

And if you simply wish to make one of these yummy spreads/dips to contribute to your weekly lunch sandwich circumstance, I absolutely get that too!

Image shows a freshly roasted beet on a kitchen counter, wrapped partially in foil and steaming.

Image shows cooked mushrooms in the bowl of a food processor with a bouquet of fresh herbs nearby.

Image shows a bottle of dish soap by a kitchen sink.

Overhead shot shows a variety of colourful dips and spreads, along with cut vegetables, crackers and olives.

Velvety Roasted Garlic & Butternut Dip with Sesame

Part of a luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All very simple to make!

PREPARATION TIME 25 minutes COOK TIME 45 minutes OVERALL TIME 1 hr 10 minutes

Course Appetiser, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 2 cups

Author: Laura Wright


  • Food Mill


  • 1 medium butternut squash (about 675 grams, peeled)
  • 3 garlic cloves, skin on
  • 3 thyme sprigs, leaves eliminated
  • 1 tablespoon + 3 tablespoons sunflower oil, divided
  • 1 cup prepared chickpeas
  • juice of 1 lemon
  • 1/4 cup tahini
  • sea salt and ground black pepper, to taste
  • sesame seeds, for garnish


  • Preheat the oven to 400 ° F. Line a big baking sheet with parchment and reserved.
  • Scoop the seeds out of the butternut squash and dice into 1-inch pieces. Transfer the diced squash, garlic cloves, and thyme delegates the baking sheet. Sprinkle the squash mix with 1 tablespoon of the sunflower oil. Season with salt and pepper and toss to coat.
  • Move the baking sheet into the oven and roast till squash hurts, about 35-40 minutes. Enable squash and garlic to cool somewhat.
  • Establish your food mill on the counter. Squeeze the roasted garlic out of the skins into the food mill, disposing of the skins later. Transfer the roasted butternut squash to the food mill (reserve about a 3rd for garnish, if you like), in addition to the staying 3 tablespoons of sunflower oil, chickpeas, lemon juice, tahini, salt and pepper.


  • I roasted the butternut in cubes due to the fact that I desired some for the garnish, however you might simply roast the squash whole/in halves and dig if you aren’t worried about the appearance.

Balsamic Mushroom & Olive Pâté

Part of a luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All very simple to make!

PREPARATION TIME 25 minutes COOK TIME 10 minutes OVERALL TIME 35 minutes

Course Appetiser, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 1 cup

Author: Laura Wright


  • Food Mill


  • 1 tablespoon + 2 tablespoons olive oil
  • 353 grams/1 pound cremini mushrooms, stems eliminated
  • sea salt and ground back pepper, to taste
  • 1 clove of garlic, peeled and very finely sliced
  • 1/2 cup kalamata or sundried/fully mature olives
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons tomato paste
  • 1/2 teaspoon gluten-free tamari soy sauce


  • Heat 1 tablespoon of the olive oil in a big sauté pan over medium heat. Slice all of the mushrooms and toss them into the pan. Let them set for a great minute prior to stirring. Then, let them sit another complete minute.
  • Stir the mushrooms. They need to be somewhat shining at this moment. Season the mushrooms with salt and pepper. Keep stirring. Include the sliced up garlic to the pan and stir. When the garlic is somewhat softened and clear, about 1 minute, move the mushroom mix to a food mill.
  • Location the olives, balsamic vinegar, tomato paste, tamari, and staying 2 tablespoons of olive oil into the food mill also. Run the motor on high till you have a smooth paste. You will need to stop the motor and scrape down the sides of the bowl a couple times. Transfer the pâté to a serving meal. I like to garnish this with a great drizzle of balsamic glaze/reduction and some herbs to separate the brown-ness:-RRB-


  • I utilized all cremini due to the fact that it’s a quite available and yummy range. If you wish to blend it up with some shiitakes or other type, do not hesitate!

Soft Cashew “Cheese” with Beetroot & Miso

Part of a luxurious vegan treat board with cashew “cheese”, mushroom & olive pâté, and roasted butternut & garlic spread. All very simple to make!

PREPARATION TIME 25 minutes COOK TIME 45 minutes Resting Time 1 hr OVERALL TIME 2 hrs 10 minutes

Course Appetiser, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 1 cups

Author: Laura Wright


  • Mixer


  • 1 cup raw cashews, drenched over night and rinsed
  • 1 small-medium beet (about 140 grams, scrubbed)
  • 1 tablespoon light miso
  • 1 tablespoon dietary yeast
  • sea salt and ground black pepper, to taste
  • juice of 1 lemon
  • 1 -2 tablespoons filtered water (if required)
  • handful of fresh dill, sliced
  • 2 tablespoons drained pipes capers


  • Preheat the oven to 400 ° F. Securely cover the beet in a sheet of foil and location it in the oven. Roast the beet till tender when poked with a knife, about 40 minutes. Enable beet to cool somewhat prior to rubbing skin off and dicing.
  • In an upright, high speed mixer, integrate the diced beet, the rinsed and drained pipes cashews, miso, dietary yeast, salt and pepper, and lemon juice. Mix on high, pressing contents into the blades with a tamp. If the contents are not working themselves into a whipped cream cheese-like consistency, include some water, 1 tablespoon at a time.
  • As Soon As you have actually that whipped and smooth consistency, move the cashew cheese infect a sealable container and cool for a minimum of 1 hour prior to serving. Garnish the cheese spread out with sliced dill and capers.


  • I have not attempted making this in anything besides a high speed mixer, and I’m not positive in the capability of other devices to finish the job here. You desire it to be so silky smooth, nearly like cream cheese.

* This post was developed in collaboration with approach All opinions/endorsements are my own. Thanks for supporting!

Program Conceal 30 remarks.

  • Tori// Gringalicious

    Omg, I like this! What a motivation for hosting this season. Reply

  • Nandita

    This is such a spectacular plate! Banquet for the eyes for a vegetarian:-RRB- Reply

  • Kati|black.white.vivid.

    I actually wish to delve into my laptop computer to have cracker with that butternut dip. All of it looks so scrumptious. Reply

  • Sarah|Well and Complete

    In a couple of months I’m moving into a house with my partner and it’ll be the very first time that I will not have a dishwashing machine … I understand I’ve been very fortunate up previously, however I’m fearing needing to do all the meals by hand!! However it becomes part of the work, ya understand? The secret is discovering a balance in between tidying up + looking after yourself, like you stated. I like having a tidy kitchen area however I do not wish to get to that snapping point either!! Everything about balance;-RRB- And I understand I have actually stated this a million times however I’m SO EXCITED FOR THE UNTIDY COOKBOOK!!!!!! Reply

  • Cathryn

    This spread looks remarkable … and truly extremely basic! In the nick of time for vacation get togethers, I can bring these to make certain there are some vegan choices!
    LOVE! Reply

  • Maya|Spice + Sprout

    Laura, this is so stunning! Not that I have actually ever needed to handle the specific brand name of meal cleaning that appears to choose cook book making, however I have actually operated in several dining establishments and coffee shops, and can absolutely feel you on the unlimited flatware and utensils at the bottom of a filthy sink;-RRB- Reply

  • Tuulia Talvio

    I absolutely get you with the cookbook procedure and snapping at some point. It’s an extreme job! However excellent that you’re delighting in cooking now once again, as this plate looks AMAZING. I like all the vibrant dips. And I like approach too, I have actually been utilizing their items for a couple of years and could not return to the routine things any longer. Have a beautiful weekend! xo Reply

  • Abby @ Heart of a Baker

    I have actually been thinking of how I can create a kick-ass treat board and this is a DREAM. I likewise experience dishpan hands realllll bad, so I get you woman! xo Reply

  • Allyson (Thinking About The Radish)

    These are stunning. They all look scrumptious, however I wager the mushroom crown is remarkable. Reply

  • Abigail

    thanks a lot for sharing these. i went plant based around 8 months back and i’m having a hard time to discover some vegan things to do for thanksgiving however i believe these would work incredibly!

    Abigail Alice x Reply

  • Julia @ HappyFoods Tube

    Delicious looking treat board not just for vegans!:-RRB- I should attempt the butternut dip I make certain we will like it! Reply

  • Jen @

    I have dishpan hands today and the majority of the time, that’s the rate we spend for motivated, scrumptious and healthy homemade meals:RRB-

    I like the entire vegan board you developed, each and every dip sounds and looks scrumptious. I will absolutely be including a minimum of among these to my Thanksgiving table in addition to the pumpkin & pumpkin seed hummus I have actually been playing with and my vegan mashed potatoes. Thanksgiving is going to be additional delicious this year! Reply

  • maya kuijper

    this looks stunning! and i make certain your cookbook is going to remarkable, can’t wait. xo Reply

  • Kenlyn


    Love your dishes and site! One suggestion I like to print the dish so I do not forget to make it and after that if it’s a winner I contribute to my favs. When your dishes print, the name “The First Mess” is not on the dish so then one can’t return and discover it once again! You should have the credit too.:-RRB- Reply

  • Neni

    This looks so excellent.
    I ´ m hosting a vegan christmas celebration this year so this can be found in convenient. Reply

  • Trish

    What are the white veggies in the upper right corner of the photo? Reply

    • Laura

      It’s fresh fennel!
      L Reply

  • Susan

    Wow! Love this treat board! The colours are so abundant. Reply

  • Lucie

    Love it !! excellent dishes and looks sensational together. thank you for such motivation. Love your site! Reply

  • Natalie

    The number of pounds of pre cut butternut squash would you utilize Reply

    • Laura

      Hey Natalie,
      Approximately 1 pound will work for this.
      L Reply

  • Erin

    So stunning, Laura! And whatever sounds scrumptious.

    I see you responded to the white veggie concern in a previous remark and fixed that secret for me fennel. I believe I’ve properly recognized the other veg as carrots, right? Would you mind letting me understand what crackers you’ve utilized? I’m constantly on the hunt for a brand-new, yummy and healthy cracker.

    I make your spicy red lentil spread often and I’m delighted to attempt the ones in this post. Thank you for these and thank you beforehand for addressing my cracker concern.

    Erin Reply

    • Laura

      Hey Erin!
      The other veggie is undoubtedly carrots simply elegant rainbow coloured ones;-RRB- And the crackers here are Luke’s Garden Veggie crackers. They are truly excellent, however I have actually stopped purchasing them due to the fact that I recognized that they have palm oil in them. Now I adhere to the Harvest Stone brand name crackers.
      L Reply

      • Erin

        Thank you, Laura! Thrilled to attempt Harvest Stone.
        I’m not exactly sure how I have actually missed them in our regional shops. When I read your reply I simply presumed they weren’t offered near me when I searched for “where to purchase” on their site I was prepared to buy them on line however obviously they’re all around me in your area.
        I blame my kids for sidetracking me while grocery shopping.; )

  • Sharron

    This looks remarkable! I was questioning if any of the dips appropriate to freeze? Thank you Reply

    • Laura

      I’ve really never ever frozen a dip prior to! Simply from my fast googling: I believe if you put any of these dips into a airtight container with a minimum of an inch of area at the top, you need to be great to freeze and thaw in the refrigerator as you require. The only one I’m anxious about is the cashew beet “cheese” one. The high amount of nuts may produce a strange texture after thawing.
      L Reply

  • Jo

    These are fantastic! To the mushroom dip Ive included a couple of drenched porcinnini mushrooms with the rest, a bit less balsamic and a little of the porcinni juice. So abundant! And the butternut crown well, I utilized our own homegrown, what more can I state. Terrific taste and texture. I’m putting somewhat less beet in with the cashews second time around though the cashew taste comes through excellent, I desire a somewhat gentler pink (!) Thankyou a lot for getting me fired up about cooking once again! Reply

  • Jill

    Hi there, I see the beet dip is served cold, how about the others? I prepare to make these for a house-warming celebration and will keep a little of each for myself. Thanks! Reply

    • Laura

      Hi Jill!
      All are best served either cooled or at space temperature level.
      L Reply

  • Lina

    I’m brand-new to your website, however currently in love. Attempted the 3-some last weekend for a celebration. It’s a gamble on whether the squash or cashew/beet dip was much better I got rave evaluations for both! Everybody liked the intense pink color I put in a lime green bowl. Thanks for the fascinating active ingredient mash-ups. Reply

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