A Celebration on the Board: The Kashew Cheese Platter

Kashew Cheese Platter Recipe

Why this platter matters

At Kashew, we believe every bite becomes a part of you. Our cheese board isn’t just a spread of good things — it’s a moment of connection, creativity, and nourishment. It’s vibrant, handcrafted, and honours the soil, the farmers, and your values.

With simple, honest ingredients — organic Vietnamese cashew nuts, water, salt, cultures, herbs, and spices — our cheeses are naturally fermented, aged, and made with integrity. This platter brings those elements into one beautiful experience.

Ingredients (serves 4)

Use these core Kashew products (available via our deli & website) and complement with fresh produce and texture:

• 1 block of Kashew Aged Cheese Classic (plant-based aged cashew cheese)
• 1 small wheel of Kashew Kamembert (soft-ripened cashew cheese)
• A smear of Kashew Kream Cheese (Classic/Smoked/Garlic & Herb)
• Fresh sourdough bread
• Crackers
• Fresh seasonal fruit: figs, grapes, sliced apple or pear
• Pickled/preserved elements: olives, cornichons, roasted nuts
• Something sweet: a drizzle of coconut nectar or a small bowl of chutney
• Fresh herbs & edible flowers for garnish (optional)
• A small bowl of plant-based pesto or chutney

Assembly & Serving Instructions

1) Prepare the board

Choose a large wooden board or platter. Let the cheeses sit at room temperature for 15–20 minutes before serving to open up the flavours and soften the texture.

2) Place the cheeses

• Set the Aged Cheese block near one side. Slice some pieces and leave the rest for guests to cut.
• Position the Kamembert in its wheel near the centre or a corner — slice into wedges or allow spreading.
• Spoon the Kream Cheese into a small bowl with a spreader beside it.

3) Add bread & crackers

Fan the sourdough slices on one side; place the crackers on another side to create visual balance.

4) Add fruits & nuts

Arrange fruit in clusters — grapes spilling over, fig halves, apple/pear slices fanned out. Sprinkle roasted nuts among them for crunch.

5) Add savoury & sweet elements

Place small bowls of olives or cornichons. Drizzle coconut nectar lightly over fruit or cheese, and add a spoon of chutney near the cheeses.

6) Garnish & final touches

Scatter fresh herbs (thyme, basil) and edible flowers for colour and life. A small note like “100% Plant-Based • Naturally Fermented” is a nice touch for guests.

7) Serve & enjoy

Encourage guests to mix and match: Kream Cheese on sourdough with fig and pesto; Aged Cheese with apple and chutney; Kamembert with grapes and crackers.

Tips & Variations

• Seasonal twists: swap fruits with what’s in season (mango in summer, pears in autumn).
• International flair: add vegan charcuterie or plant-based pâté.
• Themed boards: try a “Vietnamese herb & fruit” version with local herbs and pickled mango.
• Street-food style: use smaller boards as individual grazing plates.
• Pairing: a light white wine, sparkling rosé, or house kombucha.

FAQ

Is the Kashew Cheese platter suitable for vegans?
Yes — all Kashew products used are 100% plant-based, dairy-free, and made without artificial additives.

What makes Kashew Cheese different from regular vegan cheese?
Our cheeses are naturally fermented and, for aged varieties, gently matured — resulting in deeper flavour and better texture. We use just a few ingredients: cashews, water, salt, cultures.

How should I store the board and leftovers?
Serve within 30–60 minutes of assembling. Refrigerate leftovers. Fresh/spreadable styles are best within 4 weeks; aged varieties last up to 2 months.

Can I make this in Hanoi?
Absolutely. While our deli is in Ho Chi Minh City, we ship nationwide.

Final thought

The Kashew Cheese platter is more than a collection of elements — it’s a simple way to slow down and share something delicious together. Eat well. Feel light. Live with clarity.