Vegan Grazing Platter
Ingredients
150 g raw cashews, soaked, drained, rinsed
2 unit garlic clove, peeled, stem removed
0.5 tsp. salt
1 yeast flakes
1 tsp. white vinegar, distilled
1 tsp. onion powder
1 Dijon mustard
120 g vegetable stock, cooled
1 tsp. black peppercorns, optional, coarsley ground
1 tsp. pink peppercorns, optional, crushed
1 sprig of fresh rosemary, destalked
0.5 olive oil
175 g plain flour
1 tsp. caster sugar
1 tsp. salt
120 g water
25 ml olive oil
30 g mixed seeds, optional
sea salt flakes, optional, as needed
200 g vegan mayonnaise
60 g milk, unsweetened non-diary
0.5 tsp. apple cider vinegar
0.5 tsp. salt
2 unit garlic clove, 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
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, destlked
1 unit lemon, juice of
0.5 unit garlic clove, peeled, stem removed, crushed
0.5 tsp. ground cumin
0.25 tsp. salt
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 unit celery stalk, trimmed
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 the first 8 items of Ingredients 1 (soaked cashews, garlic, salt, yeast, vinegar, onion powder, mustard, 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 the remaining Ingredients 1 of your choice (black or pink peppercorns, rosemary, 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 the first 3 items of Ingredients 2 (flour, sugar, 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 the next two items of Ingredients 2 (water, 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 the next item of Ingredients 2 (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 the remaining Ingredients 2 (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 Ingredients 3 (mayo, milk, vinegar, salt, garlic, herbs, spices, 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 Ingredients 4 (chickpeas, chickpeas liquid, tahini, olive oil, spinach, parsley, lemon juice, garlic, cumin, 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 Ingredients 5 (cucumber, carrots, red pepper, celery) into the food processor bowl using the dicing pusher
Transfer the crudites 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 crudites on the serving board
STEP 8/8
Serve with vegan cheeses, breadsticks, olives, cherry tomatoes, grapes and nuts
Vegan Grazing Platter
Ingredients
150 g raw cashews, soaked, drained, rinsed
2 unit garlic clove, peeled, stem removed
0.5 tsp. salt
1 yeast flakes
1 tsp. white vinegar, distilled
1 tsp. onion powder
1 Dijon mustard
120 g vegetable stock, cooled
1 tsp. black peppercorns, optional, coarsley ground
1 tsp. pink peppercorns, optional, crushed
1 sprig of fresh rosemary, destalked
0.5 olive oil
175 g plain flour
1 tsp. caster sugar
1 tsp. salt
120 g water
25 ml olive oil
30 g mixed seeds, optional
sea salt flakes, optional, as needed
200 g vegan mayonnaise
60 g milk, unsweetened non-diary
0.5 tsp. apple cider vinegar
0.5 tsp. salt
2 unit garlic clove, 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
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, destlked
1 unit lemon, juice of
0.5 unit garlic clove, peeled, stem removed, crushed
0.5 tsp. ground cumin
0.25 tsp. salt
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 unit celery stalk, trimmed
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 the first 8 items of Ingredients 1 (soaked cashews, garlic, salt, yeast, vinegar, onion powder, mustard, 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 the remaining Ingredients 1 of your choice (black or pink peppercorns, rosemary, 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 the first 3 items of Ingredients 2 (flour, sugar, 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 the next two items of Ingredients 2 (water, 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 the next item of Ingredients 2 (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 the remaining Ingredients 2 (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 Ingredients 3 (mayo, milk, vinegar, salt, garlic, herbs, spices, 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 Ingredients 4 (chickpeas, chickpeas liquid, tahini, olive oil, spinach, parsley, lemon juice, garlic, cumin, 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 Ingredients 5 (cucumber, carrots, red pepper, celery) into the food processor bowl using the dicing pusher
Transfer the crudites 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 crudites on the serving board
STEP 8/8
Serve with vegan cheeses, breadsticks, olives, cherry tomatoes, grapes and nuts