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  2. Recipes
  3. Vegan Grazing Platter

Vegan Grazing Platter

Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes: 1
For the vegan Camembert
150 g raw cashews, soaked, drained, rinsed
2  garlic cloves, peeled, stem removed
0.5 tsp salt
1 Tbsp nutritional yeast
1 tsp white vinegar, distilled
1 tsp onion powder
1 Tbsp Dijon mustard
120 g vegetable stock, cooled
1 tsp black peppercorns, coarsley ground, optional
1 tsp pink peppercorns, crushed, optional
1 sprig fresh rosemary, destalked, optional
0.5 Tbsp olive oil, optional

For the crackers
175 g plain flour
1 tsp caster sugar
  salt
120 g water
25 ml olive oil
30 g mixed seeds, optional
  sea salt flakes, as needed, optional

For the ranch dip
200 g vegan mayonnaise
60 g non-dairy milk, unsweetened
0.5 tsp apple cider vinegar
0.5 tsp salt
2  garlic cloves, peeled, stem removed, crushed
5 g fresh parsley, destalked, finely chopped
1 tsp fresh dill, finely chopped
1 tsp onion powder
1 tsp paprika
  salt, as needed
  pepper, as needed

For the green hummus
250 g tinned chickpeas, drained, liquid reserved
55 g aquafaba
60 g tahini
30 g olive oil
20 g baby spinach
15 g fresh parsley, destalked
1  lemon, juice of
0.5  garlic clove, peeled, stem removed, crushed
0.5 tsp ground cumin
0.25 tsp salt

For the crudités
300 g cucumber, trimmed, cut to fit the feed tube
100 g carrot, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
1  celery stalk, trimmed

To finish (optional)
  pitta breads, as needed
  breadsticks, as needed
  mixed nuts, as needed
  grapes, as needed
  olives, as needed
  cherry tomatoes, as needed

Instructions

STEP 1/8

Place the cashews in a medium heatproof bowl, cover with boiling water and allow to soak for 1 hour.

Drain and rinse the soaked cashews.

STEP 2/8

Preheat the oven to 180ºC.

Line the ramekins with baking paper.

Line a large baking tray with parchment paper.

Attach the Blender to the power unit and ensure it is locked into place.

STEP 3/8

Add soaked cashews, garlic, salt, yeast, vinegar, onion powder, mustard and stock into the Blender goblet.

Attach the lid and ensure it is securely closed.

Blend on Max speed for 20-30 seconds until smooth.

Divide the mixture evenly between the two ramekins.

Place the ramekins onto the baking tray.

Garnish with your choice of black or pink peppercorns, rosemary and olive oil.

Bake at 180°C for 30 minutes.

Remove from the oven and leave to cool at room temperature.

Once cooled, place the ramekins in the fridge to chill completely.

STEP 4/8

Preheat the oven to 200ºC.

Assemble the Food Processor bowl onto the power unit.

Fit the Dough Tool to the Food Processor bowl.

Add flour, sugar and salt into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Mix on medium speed until combined.

While the machine is running, gradually pour water and olive oil into the Food Processor bowl.

Mix until the dough comes together.

Transfer the dough onto a lightly floured surface.

Roll out to a thin rectangle, prick all over with a fork.

Brush with a little water.

Add mixed seeds onto the dough, use the rolling pin to press the seeds into the dough.

Cut into pieces to the desired shape.

Transfer onto the lined baking tray and prick again with a fork.

Lightly brush with water.

Sprinkle with sea salt flakes over the crackers.

Bake at 200ºC for 12-15 minutes until golden brown.

Remove from the oven and let cool completely.

STEP 5/8

Clean the Food Processor bowl and fit the Knife Blade.

Assemble the Food Processor bowl onto the power unit.

Add mayo, milk, vinegar, salt, garlic, herbs, spices and seasoning into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Blend on high speed until smooth.

Transfer the mixture to a serving bowl and set aside.

STEP 6/8

Clean the Food Processor bowl and fit the Knife Blade.

Assemble the Food Processor bowl onto the power unit.

Add chickpeas, chickpea liquid, tahini, olive oil, spinach, parsley, lemon juice, garlic, cumin and salt into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Blend on high speed until smooth.

Transfer the mixture to a clean serving bowl and set aside.

STEP 7/8

Clean the Food Processor bowl.

Assemble the Food Processor bowl onto the power unit.

Fit the Dicing Grid into the feed tube.

Dice cucumber, carrots, red pepper and celery into the Food Processor bowl using the Dicing Pusher.

Transfer the crudités to the serving board.

Remove the Camembert from the ramekins.

Place on a large serving board alongside the hummus, ranch dip and crackers.

Place the crudités on the serving board.

STEP 8/8

To serve

Serve with vegan cheeses, breadsticks, olives, cherry tomatoes, grapes and nuts.

  1. Back to homepage
  2. Recipes
  3. Vegan Grazing Platter

Vegan Grazing Platter

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
85 min
&
Author
Show me the recipe
lorem ipsum
Servings:4
Makes:1

Ingredients

For the vegan Camembert
150 g raw cashews, soaked, drained, rinsed
2  garlic cloves, peeled, stem removed
0.5 tsp salt
1 Tbsp nutritional yeast
1 tsp white vinegar, distilled
1 tsp onion powder
1 Tbsp Dijon mustard
120 g vegetable stock, cooled
1 tsp black peppercorns, coarsley ground, optional
1 tsp pink peppercorns, crushed, optional
1 sprig fresh rosemary, destalked, optional
0.5 Tbsp olive oil, optional

For the crackers
175 g plain flour
1 tsp caster sugar
  salt
120 g water
25 ml olive oil
30 g mixed seeds, optional
  sea salt flakes, as needed, optional

For the ranch dip
200 g vegan mayonnaise
60 g non-dairy milk, unsweetened
0.5 tsp apple cider vinegar
0.5 tsp salt
2  garlic cloves, peeled, stem removed, crushed
5 g fresh parsley, destalked, finely chopped
1 tsp fresh dill, finely chopped
1 tsp onion powder
1 tsp paprika
  salt, as needed
  pepper, as needed

For the green hummus
250 g tinned chickpeas, drained, liquid reserved
55 g aquafaba
60 g tahini
30 g olive oil
20 g baby spinach
15 g fresh parsley, destalked
1  lemon, juice of
0.5  garlic clove, peeled, stem removed, crushed
0.5 tsp ground cumin
0.25 tsp salt

For the crudités
300 g cucumber, trimmed, cut to fit the feed tube
100 g carrot, trimmed, cut to fit the feed tube
150 g red pepper, deseeded, cut to fit the feed tube
1  celery stalk, trimmed

To finish (optional)
  pitta breads, as needed
  breadsticks, as needed
  mixed nuts, as needed
  grapes, as needed
  olives, as needed
  cherry tomatoes, as needed

Instructions

STEP 1/8

Place the cashews in a medium heatproof bowl, cover with boiling water and allow to soak for 1 hour.

Drain and rinse the soaked cashews.

STEP 2/8

Preheat the oven to 180ºC.

Line the ramekins with baking paper.

Line a large baking tray with parchment paper.

Attach the Blender to the power unit and ensure it is locked into place.

STEP 3/8

Add soaked cashews, garlic, salt, yeast, vinegar, onion powder, mustard and stock into the Blender goblet.

Attach the lid and ensure it is securely closed.

Blend on Max speed for 20-30 seconds until smooth.

Divide the mixture evenly between the two ramekins.

Place the ramekins onto the baking tray.

Garnish with your choice of black or pink peppercorns, rosemary and olive oil.

Bake at 180°C for 30 minutes.

Remove from the oven and leave to cool at room temperature.

Once cooled, place the ramekins in the fridge to chill completely.

STEP 4/8

Preheat the oven to 200ºC.

Assemble the Food Processor bowl onto the power unit.

Fit the Dough Tool to the Food Processor bowl.

Add flour, sugar and salt into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Mix on medium speed until combined.

While the machine is running, gradually pour water and olive oil into the Food Processor bowl.

Mix until the dough comes together.

Transfer the dough onto a lightly floured surface.

Roll out to a thin rectangle, prick all over with a fork.

Brush with a little water.

Add mixed seeds onto the dough, use the rolling pin to press the seeds into the dough.

Cut into pieces to the desired shape.

Transfer onto the lined baking tray and prick again with a fork.

Lightly brush with water.

Sprinkle with sea salt flakes over the crackers.

Bake at 200ºC for 12-15 minutes until golden brown.

Remove from the oven and let cool completely.

STEP 5/8

Clean the Food Processor bowl and fit the Knife Blade.

Assemble the Food Processor bowl onto the power unit.

Add mayo, milk, vinegar, salt, garlic, herbs, spices and seasoning into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Blend on high speed until smooth.

Transfer the mixture to a serving bowl and set aside.

STEP 6/8

Clean the Food Processor bowl and fit the Knife Blade.

Assemble the Food Processor bowl onto the power unit.

Add chickpeas, chickpea liquid, tahini, olive oil, spinach, parsley, lemon juice, garlic, cumin and salt into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Blend on high speed until smooth.

Transfer the mixture to a clean serving bowl and set aside.

STEP 7/8

Clean the Food Processor bowl.

Assemble the Food Processor bowl onto the power unit.

Fit the Dicing Grid into the feed tube.

Dice cucumber, carrots, red pepper and celery into the Food Processor bowl using the Dicing Pusher.

Transfer the crudités to the serving board.

Remove the Camembert from the ramekins.

Place on a large serving board alongside the hummus, ranch dip and crackers.

Place the crudités on the serving board.

STEP 8/8

To serve

Serve with vegan cheeses, breadsticks, olives, cherry tomatoes, grapes and nuts.

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes