When Your Vision Board Is A Cheese Board
Katherine Knowlton
By Katherine Knowlton

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A great snack board does not have to be crazy expensive to look or even taste impressive. A great way to get more bang for your buck is to add some really great spreads to your board. It also allows you to enjoy the party yourself by making dips in advance. Grab a mix of cheeses that don’t break the bank. Look for different textures (soft, hard, etc.) and flavors.

Tips for building a cheeseboard
  1. Don’t overthink it. No matter what, you can’t mess it up.
  2. Find a great cheese board, platter, plate, or surface and build around that. Shameless plug: Brandless just came out with a beautiful new acacia wood cheese board and cheese knives.
  3. Choose an array of veggies with different colors and textures. And, seek out what’s in season. Serve your veggies raw, or spice it up and pickle or roast them.

4. Get creative –– a delicious cheese board doesn’t have to be all of the expensive cheeses and meats you find at the store. Make spreads and dips for a fun variety. No time to make a dip? Make a simple vinaigrette or use one of Brandless’ already-made vinaigrettes to dip your veggies into.

  1. Nuts and dried fruits make a great addition to any cheese board. Add a variety of some of your favorites.
  2. Fresh fruits are always a good idea, too. There are no rules as to which fruits you should or should not use, but always try to stick to what is in season.
  3. Use what you may already have in your pantry – pull out the honey and the mustard – both great additions to a cheeseboard – and more than likely something you already have on hand!
  4. Choose a few different cracker options with a variety of flavors.
Beet Hummus

Yields ~2 cups |Prep Time: 10 minutes | Cook Time: 20 minutes


  • 2 small beets
  • 2 tablespoons Brandless olive oil, plus more for roasting beets
  • 1 15-ounce can garbanzo beans, drained
  • 2 lemons, zested and juiced
  • 1 garlic clove, minced
  • 1 teaspoon cumin
  • ¼ teaspoon turmeric
  • 2 tablespoons tahini
  • 2 teaspoons za’atar,* plus more for garnish (optional)
  • ½ teaspoon sea salt


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Peel and trim the beets and cut into quarters. Place them on prepared baking sheet and drizzle with olive oil. Bake for 20 minutes until soft.
  3. Remove from the oven and let cool slightly. Place the beets in a food processor or a high-speed blender with the remaining ingredients; pulse/blend until smooth. Taste and adjust seasonings to your preference, adding more salt, lemon juice, olive oil, or spices if needed.
Roasted Red Pepper + Almond Dip

Yields ~2 cups | Prep Time: 10 minutes | Total Time: 10 minutes


  • 2 5.5-ounce packages Brandless raw almonds
  • ¼ cup Brandless olive oil
  • 2 roasted bell peppers (from a jar)
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 2 cloves garlic
  • 2 teaspoons Bragg liquid aminos or coconut aminos
  • ¼ teaspoon sea salt
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon coriander
  • ¼ teaspoon paprika


  1. Place all ingredients into a food processor or high-speed blender. Pulse/blend until smooth. Taste and adjust seasonings to your preference, adding more salt, lemon juice, olive oil, or spices if needed.
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