Vegan Antipasto Cheese Platter
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Side Dish
Cuisine: Italian
  • Mozzarella Caprese:
  • 4 thick slices ciabatta bread
  • ½ package Veganz cashew cheese (classic), chilled + sliced
  • 1 ripe beef tomato, sliced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • handful of basil leaves
  • salt & pepper, to taste
  • Mediterranean Quinoa Salad:
  • 1 cup cooked quinoa
  • ½ cup spinach, finely chopped
  • ⅓ cup sun-dried tomatoes, finely chopped
  • ⅓ cup cucumber, diced
  • ¼ package Veganz cashew cheese (mediterranean), frozen + grated
  • 1 Tbsp Italian seasoning
  • 1 tsp olive oil
  • salt & pepper, to taste
  • Greek Herby Skewers:
  • ½ package Veganz cashew cheese (herbs), chilled + diced
  • 1 cup cherry tomatoes
  • ½ cup spinach leaves
  • ½ cup kalamata olives, pitted
  1. Mozzarella Caprese:
  2. Cut the cheese into ½ cm thick slices in the shape of mozzarella and slice your tomato. Combine the balsamic vinegar with the maple syrup. Layer the cheese and tomato on top of a thick ciabatta slice, drizzle the balsamic dressing on top and enjoy with salt, pepper and basil!
  3. Mediterranean Quinoa Salad:
  4. Simply place all ingredients into a salad bowl and carefully mix together. Adjust seasonings to your liking.
  5. Greek Herby Skewers:
  6. Dice the cheese into cubes. Take small wooden skewers and slide a piece of cheese, cherry tomato, spinach and olive on it. Repeat this step until all ingredients are gone.
  7. Place all dishes on a big wooden cutting board and decorate with your favorite toppings. I suggest grapes, fresh fruit, veggies and your favorite crackers!
Recipe by The Tasty K at