‘Cheese’ tasting plate

‘Cheese’ tasting plate

Pana Chocolate, The Recipes
60 mins
Armelle Habib, Chris Middleton

This vegan cheese tasting plate is the perfect course to serve between dinner and dessert, or to pair with a glass of wine over lunch. Combining multiple flavours and textures, this dish is proof that vegan cheese is just as delicious as the traditional kind! It’s a real showstopper – no one can believe the flavour!


Quantity Ingredient


Quantity Ingredient
fine sieve
high-speed blender
or food processor
non-stick sheet
nut milk bag or similar
2 metal rings

Nut cheese 1 & 2

Quantity Ingredient
155g cashews, soaked
80ml see method for ingredients
2 tablespoons nutritional yeast
pinch salt
squeeze lemon juice
liquid smoke

Nut cheese 3

Quantity Ingredient
155g cashews, soaked
60ml see method for ingredients
1 probiotic capsule

Flax seed crackers

Quantity Ingredient
1 medium ripe tomato
3 sprigs fresh thyme
pinch himalayan pink salt
1 tablespoon nutritional yeast
25g mixed seeds, (flax, chia, white/black sesame, buckwheat)
1 teaspoon flax meal

Fruit bread

Quantity Ingredient
90g brazil nut pulp
30g flax meal
4 dried apricots
4 activated walnuts
1 sprig thyme
2 pinches coconut sugar
2 pinches himalayan pink salt

Pickled vegetables

Quantity Ingredient
310ml apple-cider vinegar
185ml filtered water
170g coconut sugar
2 tablespoons himalayan pink salt
1 teaspoon peppercorns
1 teaspoon mustard seeds
1 star anise
1 bunch dutch carrots
1 bunch baby beetroot

Fig paste

Quantity Ingredient
100g plump dried figs, diced
2 1/2 medjool dates, pitted, diced
1/2 orange, zested and juiced
pinch himalayan pink salt
35g beetroot
thyme, to taste


  1. To make nut cheeses 1 and 2, blend the cashews and ¼ cup rejuvelac in a food processor or high-speed blender until smooth.
  2. Transfer the mixture to a bowl, then combine with the nutritional yeast, salt and lemon juice. Divide the mixture in half.
  3. Line a tray with baking paper and put the metal ring on top.
  4. Transfer half the mixture into the ring and smooth it out. Tap out any air bubbles, then place it in the freezer to firm up a little.
  5. Pop it out of the ring and dehydrate at 40°C for 24 hours. This will add a slight crust around the outside, as well as helping the rejuvelac along in the fermenting process. After dehydrating, place the nut cheese in the fridge.
  6. Cover the bowl containing the other half of the mixture with a cloth and set aside to ferment at room temperature overnight.
  7. Stir the crust into the fermented cheese, then add a drop of liquid smoke.
  8. Place the mixture in the second metal ring and put it in the freezer to firm up slightly.
  9. Pop the mixture out and place it in the fridge, ready for serving.
  10. To make nut cheese 3, blend all ingredients in a food processor or high-speed blender until smooth.
  11. Place a strainer over a bowl, then put a nut milk bag on top of the strainer and pour the mixture into the bag. Allow the liquid to strain through the bag and strainer into the bowl.
  12. Cover with a cloth and leave the mixture to ferment at room temperature for at least 8–14 hours.
  13. Scrape the cheese that has been created into a bowl and add the the desired flavouring. (See note below for ideas.)
  14. Place the mixture in a metal ring, then leave it in the freezer to firm up before popping out.
  15. Keep the cheese refrigerated until serving.
  16. To make the flax seed crackers, blend the tomato, thyme, salt and nutritional yeast in a food processor until smooth.
  17. Pour the mixture into a small bowl and add the mixed seeds and flax (linseed) meal.
  18. Leave the mixture in the fridge until the seeds and flax (linseed) meal soak up the liquid and the mix becomes spreadable.
  19. Spread a thin layer onto a non-stick sheet and dehydrate at 40°C for approximately 8 hours.
  20. Break into shards and serve with cheese.
  21. To make the fruit bread, massage all the ingredients together.
  22. Form the mixture into a small loaf shape and freeze to firm up.
  23. Once the mixture has almost completely frozen, use a serrated knife to slice it into approximately 15 thin slices.
  24. Lay the slices on a mesh dehydrator tray and dehydrate at 40°C for 8–12 hours.
  25. To make the pickled vegetables, start by making the pickling liquid. Place all the ingredients except the vegetables into a bowl and whisk until the coconut sugar has dissolved.
  26. Cut the leaves off the carrots and beetroot. Using a paring knife, clean the carrots around the top and slightly scrape them to remove any dirt.
  27. Place the carrots into a clean jar.
  28. Clean the beetroot and cut them into small pieces, then add them to the same jar.
  29. Fill the jar with the pickling liquid, making sure all the vegetables are completely covered.
  30. Seal the jar with the lid, then store at room temperature for 3–4 days. Open the jar every day to release any pressure that might build up during fermentation.
  31. After the fermenting stage, keep the jar in the fridge.
  32. To make the fig paste, blend all the ingredients in a food processor until fairly smooth (a couple of small chunks are fine).
  33. Assembly :

    Arrange cheeses and accompanying items on a platter to serve.


  • You can add different flavours to your cheese, such as herbs or liquid smoke, or you could roll it in extra nutritional yeast, sesame seeds or peppercorns.


  • To make a sweet pickling liquid, place fresh thyme in the jar along with the vegetables, then pour in 130 ml maple syrup before adding the pickling liquid.
refined sugar-free
dairy free
gluten free
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