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This is the perfect sharing platter for dinner parties or when dining al fresco. I love adding grilled veggies, juicy olives, crackers, and obviously some super creamy cashew cheese! The apple chutney is just the perfect accompaniment
A vegan cheese platter with vegetables, chutney, and cashew cheese
5 from 2 votes

Ingredients

For the chutney:
  • 3 large red onions, peeled and finely sliced
  • 1 1/2 Jazz apples, finely chopped
  • 1 1/5 cups brown sugar
  • 1 1/5 cups apple cider vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
For the platter: (these are just suggestions!)
  • Grapes
  • Roasted veggies like carrots and pepper
  • Olives
  • Crackers of your choice
  • Cashew cheese
For the cashew cheese:
  • 2 1/2 cups cashews which have been soaked overnight
  • 1/4 cup water
  • 2 tbsp nutritional yeast
  • 1 tsp miso paste
  • 2 tbsp lemon juice
  • Powder from 2 capsules of probiotics
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tbsp fresh chopped dill

Instructions

For the cashew cheese:

  • To make the cashew cheese drain the cashews and place them in a food processor, add the water, nutritional yeast, miso paste, lemon juice, probiotics, onion and salt. Start blitzing and stop the food processor from time to time to scrape the sides. Keep blitzing until you have a smooth and creamy consistency.
  • Pour the cheese mixture into a double cheese cloth. Tie the cloth at the top around a wooden spoon or something similar that will keep it suspended from a deep mixing bowl. Cover it with a tea towel and leave it in a warm and dark place (I put mine on top of the fridge) for 16hours.
  • Transfer the cashew cheese into the fridge and leave it for another 24 hours. The longer you leave it, the more it will have a “cheesy flavour”.

For the chutney

  • Add the finely diced onion to a large pot with a dash of oil. Cook them on a medium/low heat until they are soft. Add all the other ingredients. Bring the mixture to the boil and then simmer. Put the lid on and cook until all the liquid has evaporated, approximately 2 hours.
  • Let it cool down completely before serving it with the cheese platter. Store it in an airtight jar in the fridge for up to 2 weeks.