That Vegan Cheese Plate


This one is for all of you vegans, dairy-free friends, or those who just want to be a little bit healthier with your cheese plate creations. Today was the first warm day in New York City, with a whopping 75 DEGREES! I feel like summer is here and I'm all about it. 

We used two dairy-free cheeses from Whole Foods. First up was Daiya Jalapeno Havarti. This was tapioca based, with a very convincing texture to your go-to semi-hard cheese. The flavor was great, tasting like a pepperjack cheddar. The texture was a bit crumbly, but we'll take it. Second was Herb Garlic by Treeline. Everyone who tried this  one was stunned with how similar it tasted to Boursin, a french style cheese. It was definitely a crowd pleaser. 


To make this plate, we bought the cheese from Whole Foods and fresh produce from our local grocery store. The beauty of living in Brooklyn is that you can find fruits and veggies on every street corner for cheap. Those beautiful colorful carrots cost only $2.00 at out bodega! Here's what you need:


  • Daiya Jalapeno Havarti Cheese
  • Treeline Herb Garlic
  • Multi Colored Carrots
  • Cauliflower, Romanesco Mix
  • Kiwi
  • Asperagus
  • Mini Cucumber
  • Sugar Snap Peas
  • Radish
  • Raspberries
  • Blackberries
  • Heirloom Tomatos
  • Graperfuit
  • Mixed Nuts
  • Rosemary

We then took the plate to our local park and enjoyed the weather! 


What are your favorite vegan cheeses? Comment below!