Sweet, savory with a few surprises, the art of the grazing board brings people together and sets the tone for you as a host. It’s where your inner artist can most shine. From pro-tips to the playlist, below is our step-by-step guide to creating a great grazing board. Serves 10 but can be easily adjusted.




SUPPLIES


Blender, high speed ideal

Whisk

Brown “Butcher” Paper for table (or platters)

Sharpie Marker

Serving Plates

Serving Bowls

Serving Tongs + Spoons 

Cheese Knives + Spreaders

Small Plates

Cutlery

Napkins

Don't forget the music - check out Chef Lynnette’s groovy playlist.


1: Dips + Spreads + Cheese

Choose 3-5


HUMMUS

Smoky Pinto

Chickpea Dill

Tomato Basil White Bean


SPREADS

Moringa Pesto

Almond Curry

White Truffle Avocado


CHEESE

Miyokos Garlic Herb Cheese Wheel

Nuttin Ordinary

Treeline Nut Cheese

Or try our cashew cheese recipe below!



STEP 2: Cooked + Raw Sides

Choose 3-4


COOKED SIDES

Mini Potatoes

Crimini Mushrooms

Seasonal Vegetables


RAW SIDES

Broccoli

Carrot

Granny Smith Apple

Seasonal Fruit




STEP 3: Chips + Crackers

Choose 1-2


CRISPS

Tortilla Chips

Seed Crackers

Rice Crackers


STEP 4: Accouterments

Choose 1-2


ACCOUTERMENTS

Sprouts + Microgreens

Olives

Mini Pickles

Grapes

Dates

Sun-dried Tomatoes

Sweet + Hot Peppers

Mustard

Preserves

Sea Salt

Fresh Herbs


RECIPES

Each recipe serves about 10


PRO TIP

For an even better flavor. Make ahead a few hours or the day before serving, after all the flavors have soaked into the beans and mellowed out perfectly.


Dips + Spreads + Cheese


Smoky Pinto Bean

Makes 1 ½ Cups


1 can pinto beans, drained + rinsed

2 cloves of garlic

1/8t natural liquid smoke

2t smoked paprika

1/4t garlic powder

1/4t onion powder

Vegetable broth as needed to desired consistency

Salt to taste (smoked salt a plus!)


  1. In a food processor or blender, combine all ingredients and process until smooth. Add vegetable broth to achieve the desired consistency.


Chickpea Dill

Makes about 1 ½ Cups


1 can of chickpeas (reserve 1/4c of liquid)

1/4 cup liquid from can of chickpeas

1 medium lemon about 2tb of juice from it

1 1/2 tablespoons tahini

3 large cloves of garlic

1 1/2tb minced fresh dill weed

1 teaspoon salt

3 tablespoons grape-seed oil a little more for drizzle


  1. In a food processor or blender, combine all ingredients and process until smooth. Add vegetable broth to achieve the desired consistency.


Tomato Basil White Bean

Makes about 1 ½ Cups


1 can cannellini beans, drained + rinsed

1/4c fresh basil

2 cloves garlic

1/2t dried oregano

1c sun dried tomato

1/8-1/4 tsp dried thyme (optional)

1/4t garlic powder

1/4t onion powder

Vegetable broth as needed to desired consistency

Salt to taste


  1. In a food processor or blender, combine all ingredients and process until smooth. Add vegetable broth to achieve the desired consistency.


Moringa Pesto

Makes about 1 ½ Cups


1tb moringa powder

1c fresh basil leaves

1/2c fresh baby spinach

1 large garlic clove

3 ½ tbsp pine nuts (almonds ok)

1/2 cup nutritional yeast

zest of one lemon (optional but awesome)

1-1 ¼ cup extra virgin olive oil

pinch salt

pinch black pepper


  1. In a food processor or blender, combine all ingredients and process until smooth. 


Almond Curry

Makes 1 ½ Cups


1/2c raw almonds

1/2c water

1/4c grapeseed or other flavorless oil

1/4c lemon juice

3 1/2tb nutritional yeast

1 clove garlic

1t cumin

1/2t chili powder

1/4t ground coriander

1/4t paprika

1/4t cayenne pepper (optional)

Salt to taste


  1. Place all the ingredients in a blender. Blend on low for one minute. Turn the speed up to high or liquify for an additional 1-2 minutes until smooth. Makes 2 cups


White Truffle Avocado

Makes about 1 ½ Cups


4 Avocado, small

1/4t garlic powder

1/4t onion powder

White Truffle Salt to taste

Vegetable broth to consistency


  1. In a food processor or blender, combine all ingredients and process until smooth. Do not overblend! Add vegetable broth to achieve the desired consistency.


Cashew Cheese

Makes about 1 ½ Cups


1c raw cashews soaked for at least 2 hours (or overnight) drained, and rinsed

2tb nutritional yeast

2tb fresh lemon juice

1/4t  garlic powder for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead

1/2 teaspoon salt more as needed

1/4 teaspoon freshly ground black pepper

1/4 cup water more as needed


  1. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a high speed blender. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.

  1. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus.

  2. Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Keeps for a week.


Cooked Sides


Mini Potatoes

Makes about 12-15


1lb new or mini potatoes, scrubbed

1tb herbs de Provence, plus extra for garnish

3 cloves garlic, minced

1/4c extra-virgin olive oil

Salt and freshly ground black pepper


Preheat the oven to 425° F


  1. Slice potatoes in half, into a large bowl.

  2. Whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat.

  3. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

  4. Roast potatoes until tender and golden, turning occasionally with tongs, about 1 hour.


Crimini Mushrooms

About 30


1lb cremini or button mushrooms

1 large clove garlic minced

1 tablespoon red wine vinegar

1 tablespoon coconut aminos

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper freshly ground


Preheat the oven to 425° F


  1. Depending on the size, slice mushrooms in half into bite sized pieces into a large bowl.

  2. In a small bowl, whisk to combine vinegar, coconut aminos, olive oil, minced garlic, salt and pepper.

  3. Pour dressing over the mushrooms and toss to coat.

  4. Transfer the mushrooms using a slotted spoon to a baking sheet -- leave any excess marinade in the bowl.

  5. Spread the mushrooms in a single layer and roast for 10 minutes.

  6. Drain off the excess liquid from the pan and use a spatula to flip the mushrooms.

  7. Return the pan to the oven and roast for an additional 8-10 minutes.


Raw Sides


Broccoli

1lb broccoli (or 1 medium head)

Wash, dry and break into florets


Carrot

1lb carrot (about 5)

Wash, dry and slice into index finger sized pieces


Granny Smith Apple

1lb granny smith apple (about 4)

Wash, dry and slice into medium sized pieces

Coat with lemon juice to slow browning