Ingredients
Directions
Make the 2-Ingredient Flax Crackers ahead and store in the pantry for up to one month.
Make the Herbed Cashew Cheese and store in the refrigerator for 5–7 days.
Make the Tempeh Bacon and store in the refrigerator for 5–7 days.
Assemble your charcuterie board: Place the cashew cheese in a bowl, sliced tempeh bacon on a plate, crackers on a plate, olives in a small bowl, and dijon mustard in a condiment bowl. Place all of them on a wooden charcuterie board or your favorite serving platter.
Place the rosemary sprigs around the board or platter.
Don’t forget to include a serving knife for the cheese, tongs for the tempeh and crackers and other cutlery for the olives and dijon mustard!
Chef's Notes
Substitutions
Instead of dijon mustard use brown mustard or a vegan mayonnaise or yogurt.
Instead of making your own crackers, use an organic whole-grain cracker from the grocery store.
In place of olives, try pickled vegetables.
Instead of rosemary, use fresh thyme or oregano.
Prep ahead
Prepare the flax crackers ahead of time and store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to one month.
Prepare the cashew cheese ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Prepare the tempeh ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store the flax crackers in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to one month.
Store the cashew cheese in an airtight container in the refrigerator for up to 5 days.
Store the tempeh in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the 2-Ingredient Flax Crackers ahead and store in the pantry for up to one month.
Make the Herbed Cashew Cheese and store in the refrigerator for 5–7 days.
Make the Tempeh Bacon and store in the refrigerator for 5–7 days.
Assemble your charcuterie board: Place the cashew cheese in a bowl, sliced tempeh bacon on a plate, crackers on a plate, olives in a small bowl, and dijon mustard in a condiment bowl. Place all of them on a wooden charcuterie board or your favorite serving platter.
Place the rosemary sprigs around the board or platter.
Don’t forget to include a serving knife for the cheese, tongs for the tempeh and crackers and other cutlery for the olives and dijon mustard!
