Vegan charcuterie

By Sebastien Centner
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SERVES
6

Ingredients

VEGAN CHARCUTERIE

  • 2 slabs firm tofu, seared in olive oil and sliced thinly
  • 1 small jar olive tapenade
  • Vegan cashew ‘ricotta’
  • 1/2 pound pickled beets
  • 2 head Belgian endive
  • 1 pint assorted grape tomatoes
  • 1 package flatbread
  • 1 package artisan crisps

CASHEW 'RICOTTA'

  • 1 3/4 cups raw, unsalted cashews
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chopped garlic
  • Sea salt and black pepper, to taste

Directions

VEGAN CHARCUTERIE

  1. Divide and arrange all ingredients among six plates.

CASHEW 'RICOTTA'

  1. Cover cashews in a bowl with boiling water and let soak for 90 minutes.
  2. Drain, reserving water, and add to a food processor with remaining ingredients.
  3. Pulse until evenly blended. Add in reserved water if necessary.
  4. Refrigerate for at least two hours or overnight until set.

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