21 Essential Tips For Assembling A Plant-Based Charcuterie Board

Since a charcuterie board is all about pairing complementary flavors with one another, it's no surprise that pickles made our list of must-have sour items. Full-sized cucumbers can be visually intrusive and take up too much space on your board, so we recommend going with a small cucumber that still packs the flavor. Gherkins are always a solid choice, whether as fresh cucumbers or made into pickles.

You can make classic bread and butter pickles by combining salted, mandolined pickles with apple cider vinegar, white vinegar, sugar, and seasoning like mustard seeds, celery seeds, and cucumbers. These pickles will be ready to eat in about a day, but letting them brine for longer will increase their flavor substantially. Don't forget to keep a small serving fork handy so your guests can transfer the pickles from the jar to their plates.

Pâté is another food that is off-putting to many — often because of the unpleasant smell and gamey flavor of the liver. However, there is an earthy pâté swap that will invigorate your taste buds and doesn't involve butchering an animal.

You can use mushrooms as a flavorful replacement for the umami profile of the spread. Add your mushrooms (portabello, shiitake, or crimini work well) with a bit of MSG, vegan fish sauce, and plant-based butter to a blender or food processor and hit the switch. The ideal texture of the spread is smooth and creamy, so it may take a few minutes and a couple of spatula swipes to get there. You may also consider adding some garlic for a fresh bite.

Grapes are one of the most underappreciated items on a charcuterie board. Not only are these fruits brightly colored and uniquely shaped, but they are also easy to eat in a single bite. There are many different types of grapes to consider adding to your charcuterie board, including the sweet yet tart jubilee grape, the confectionary and crisp cotton candy variety, and the seedless Centennial type.

When you're buying grapes at the store to make your board, always look for firm grapes rather than bags that are mostly limp or sticky. The easy way to pick ripe grapes without sneaking a taste is to look for a solid color — in other words, green grapes should look green rather than pale. Ripe fruit will also remain attached to the stem when you pick it up rather than cascading down into the bag. If you notice a white powder on the grapes, fear not. This is called the bloom, and it helps prevent the grapes from decaying as they ripen. It is safe to eat, but you can also wash it off before assembling your board.

Vegan Boursin? Although you might be skeptical about how a spreadable Gournay cheese can be veganized, we unequivocally recommend adding this spread to your next charcuterie board. Boursin's dairy-free garlic & herb cheese is made with coconut oil and starches, so it spreads just like a soft cheese would. It's also packed with notes of parsley and chives, which makes it an herby addition to any cheese board. In fact, we even think it's great enough to put on a normal cheese board and not tell anyone it's vegan.

The Boursin dairy-free cheese was one of the best vegan cheeses we've ever tasted, especially when spread on a thinly sliced baguette or a cracker. However, you might need to give the cheese a quick stir for optimal texture before serving.

Roasted almonds are the crunchy addition that your charcuterie board needs. We recommend using smoked or roasted nuts rather than raw almonds for a better flavor and texture. With almonds, you aren't limited to boring sea salt. Add an element of spice with wasabi nuts or a smoky undertone with a mesquite-smoked variety. 

If you're feeling adventurous and want to try roasting your own almonds, you'll only need a parchment-paper-lined pan and the raw, skin-on almonds. Place the almonds in a single layer and bake until fragrant. Once you remove the roasted almonds from the oven, toss them in seasoning (we love cumin, sea salt, and cayenne) and cool before serving. These almonds are sublime for snacking, and you might want to reserve a little extra for yourself. 

There are many sublime ways to add sweetness to your charcuterie board — and one of those is through candied pecans. Although you can coat pecans in savory spices, the fattiness of the pecan really lends itself best to sweet flavors like maple, brown sugar, and cinnamon. 

Baked candied pecans typically involve egg whites, so your best bet for a plant-based spin is to make stovetop candied pecans instead. Combine the sugar, salt, vanilla, and water in a skillet until syrup forms before adding in the nuts. From there, cool the nuts on a parchment-paper-lined pan and transfer them to an airtight container. These nuts don't last much longer than a week, so you should be sure to add them liberally to your board. 

Bread is an important element to have on your charcuterie board because its softness contrasts with the crunchiness of other crackers. The most common bread selections for a board include French baguettes, sourdough, or crunchy artisan ciabatta. Depending on the spreads on your board, you may also consider adding a flavored loaf, like Kalamata olive or raisin bread. Regardless of the type of bread you select, you should always be sure to cut the bread into two or three bite slices for easy eating.

You'll also need to be aware of the arrangement of the bread on your board. It's very easy for your baguette slices to overtake the blank space on your board when you're assembling it. We recommend adding the spreads and crunchy ingredients to your board first and tucking the slices of bread in the corners and on the sides to fill up the rest of the space.

Vegan pepperoni is a meaty addition to a plant-based charcuterie board. Depending on the brand you purchase, you'll find the meatiness stemming from ingredients like vital wheat gluten, beans, and tofu. There are often many different options for plant-based meats in grocery stores; look for brands like Sweet Earth Foods or Field Roast for a delicious, meaty accompaniment to your plant-based charcuterie board.

If you want to try making your own vegan pepperoni at home, we recommend adding paprika, tomato paste, and red pepper flakes to bump up the heat an extra notch. You can also play with the proteins and add a bit of soy protein or bean puree to get a chewy texture that is more reminiscent of meat-based pepperoni.

Dates are a unique fruit that have more of a confectionary sweetness than a fruity undertone. These dried fruits, which are between 1 and 3 inches long, are sweeter than raisins and have pits inside that can easily be removed. If you're looking for less common date fruits, you can seek out the less sweet ajwa originating in Saudi Arabia or the aptly named honey date, which ranges in flavor from molasses to caramel. 

You can also use dates to complement other items on your board. Dates and goat cheese are a match made in heaven because the sweetness of the fruit counteracts the tangy, creamy notes of the cheese. Since dates are so sweet, you shouldn't need many for your board.

Pomegranate seeds are a bright, juicy addition to any charcuterie board. The trick for removing pomegranate seeds without a mess (besides buying the seeds separately at the grocery store, which we think is a viable option) is to remove the crown of the fruit and slice it into four sections. Submerge the slices in water and use your fingers to gently remove the seeds. You won't have to worry about juices splattering everywhere and staining your favorite white shirt or watching the seeds scatter across your kitchen counter and floor as you try to dig them out with a spoon.

Jicama is a uniquely textured ingredient that everyone should try in their lifetime. It's starchy, like a potato, but has the flavor of a water chestnut. Although it's kind of bland, it can be made more exciting with a sprinkle of lime juice or Tajin seasoning. 

To prepare your root vegetable, peel it and cut it into short, narrow pieces. Even after it's been sitting, the jicama retains a texture like a fresh, crisp apple, which means it can provide an exciting contrast to dips and spreads. You can also add jicama to a slaw with carrots and a vinaigrette as a sour side to any charcuterie board. Sliced or in a salad, there's no wrong way to enjoy jicama.