This Vegan Cheese and Fruit Platter is perfect for your New Years Eve gathering, or your next dinner party as an entree! Packed full of amazing food, including some homemade nut cheeses, your guests will be amazed and satisfied!
Serves - 4 to 10 people, depending on how big your platter is!
Soak the sunflower seeds and the pepitas for 4 to 6 hours or overnight. Then drain and rinse them and add them to a high powered blender with the remaining ingredients. Blend until smooth. Pour the mixture in a mould and let set in the fridge. For mine I put in the fridge for 20 mins to firm up and then divided the mixture by 3 and wrapped each in gladwrap to form balls. They then take about 2 hours to overnight to firm up.
Soak the cashews for 6 hours or overnight. Then blend with the remaining ingredients except the agar and the 1/3 cup of water. Bring the 1/3 cup of water to the boil, add the agar and wait for it to simmer. Then take off the heat and add this to the other mixture and blend until well incorporated. Pour into a heatproof ramekin/baking dish. I used an 11cm springform baking tin. I refrigerated mine for a few hours, but it will probably be good to bake straight away. Sprinkle with black pepper if desired and bake for 30 mins at 180℃, until nice and browned on top.
Add all the ingredients except for the oil to a food processor. Blend until well incorporated (you may have to scrape down the sides a few times). A little bit chunky is ok. Then slowly pour the oil in from the chute at the top. Will keep in the fridge for about four days.
Put the dip in a bowl and place it on your platter board. Then arrange the cheeses around it. Put the olives, artichokes and sun dried tomatoes in separate ramekins and place them on the platter board. Then arrange all the fruit, nuts, crackers and veggie sticks however you desire. Now it is ready to eat!