This Vegetable Charcuterie Board is the perfect healthy appetizer to serve to a crowd! It's packed with colorful veggies and delicious dips and is naturally vegan and gluten-free. Try this veggie board today!
Are you looking for a simple charcuterie board to serve at your next party?
This veggie board is perfect for picnics, dinner parties, holiday celebrations, and more!
It's a fun way to serve a vegetable appetizer to your guests before the main course!
The vibrant colors make this board appealing and the delicious dips take it to the next level!
What is a Charcuterie Board?
A charcuterie board is an appetizer that features a collection of cheeses, cured meats, fruits, vegetables, crackers and/or bread, and nuts. It's usually served on a wooden board and eaten directly with your hands.
"Charcuterie" comes from the French word for cold meats or more broadly, meat products. It's similar to the words "deli" in English.
However, a Charcuterie board doesn't necessarily need to have meat in it, just like this vegetable charcuterie board. Nowadays, the term is used more so to refer to ingredients plated on a board.
Best Veggies to Use
- Cherry tomatoes: I love adding juicy and sweet cherry tomatoes that burst into your mouth with flavor. They also give color and some variety to the board.
- Celery: They're the perfect vessel for carrying dips, sauces, and seasoning.
- Broccoli: I like to add broccoli for freshness and crunch, but also I think it's an unexpected vegetable to add to a veggie board, so if you don't like it's not necessary.
- Cucumber: Add freshness and crunch and go well with any kind of dip or spread.
- Baby carrots: They look adorable and are easy to grab and dip into any kind of dressing.
- Colorful bell peppers: In addition to red pepper, I also like to use green and orange peppers. I cut them into strips for easier dipping, but you can also use mini peppers.
- Sugar snap peas: I like to add them more for aesthetic purposes. When you cut them halfway through they look beautiful and make the whole board pop. Thye taste fresh, vibrant, and a little grassy, which I understand may not be for everyone.
- Radishes: If they're in season, I always like to include them in this recipe. They're quite cheap and have a lovely pink color.
See the recipe card below for exact measurements.
Dips and Sauces
- Hummus: You can use homemade hummus or your favorite store-bought hummus.
- Beet hummus: This is really easy to make, simply blend your hummus of choice with 1-2 roasted and peeled beets until creamy.
- Ranch dressing: I like to make my own vegan ranch, but you can also use any store-bought one that you like. If you're making it at home, I suggest keeping it a bit thicker so it doesn't drip off the vegetables.
- White bean dip: I seriously love my lemon herb white bean dip, because it's super creamy and also tangy, zesty, and fresh. I highly recommend trying it out!
- Guacamole: Fresh and homemade guacamole goes really well with the vegetables on this board.
- Pesto: I like to use my homemade basil pesto from my tagliatelle pesto pasta recipe.
- Whipped feta dip:
- Cream cheese: A simple bowl of cream cheese can be a nice addition to your vegetable charcuterie board. You can use regular cream cheese and soften it at room temperature before serving, but I like to make vegan cashews cream cheese.
- Green goddess dressing:
How to Make Vegetable Charcuterie Board
Prepare your vegetables by washing, drying, and chopping them (if needed).
Start arranging the board by placing the biggest items first, in our case the bowls with the dips.
I place them on opposite sides of the board, then add the larger vegetables like broccoli, snap peas, celery sticks, and cucumber slices around them.
Continue by adding the rest of the ingredients around the dips to make the board look full- carrot sticks, cheery tomatoes, radishes, peppers, etc.
I suggest you repeat some of the ingredients so that you can fill in any holes.
When ready, I like to dress up the dips a bit more, drizzling some olive oil and sprinkling seeds or chopped fresh herbs. Serve right away!
- Use fresh and seasonal ingredients. This is a very simple recipe so using the best veggies you can find is essential. Rather than trying to replicate what I've shown in the picture, think about which vegetables are in season for you right now and use them instead!
- Serve the board the day you make it! The vegetables are at their freshest right after you chop them, so I highly recommend arranging the board a maximum of 3-4 hours before serving it to your guests.
- Add fun dips and sauces to make it stand out. Look, I love vegetables, but serving them on their own can be kind of boring. That's why I highly recommend adding at least 2 delicious dips to your vegetable charcuterie board. Not only are they adding flavor, but they will also make the meal more filling and satisfying.
- Use vegetables with different colors and textures. This will make your board look really pretty, and it will add more variety!
- Blanch some of the vegetables if you don't like them raw. If you're not a fan of raw broccoli, snap peas, or even carrots, you can blanch them in a large pot filled with salted boiling water for 2 minutes. Then, drain them and dunk them into a bowl filled with water and ice to cool them down. Drain again and use in your veggie board.
Any type of vegetables that can be eaten raw are suitable to add to a veggie charcuterie board. Things like cherry tomatoes, bell peppers, carrots, cucumbers, etc.
For best results, try to include vegetables with different textures, colors, and flavors, this gives variety and abundance to the board.
- Add cheese: This is one of the star ingredients in a traditional charcuterie board. You can use any cheese you like, but for best results, I recommend using a mix of cheeses. Ideally, you need to add both soft cheeses and sharp cheeses to give textural variety. You can use different vegan cheeses as well.
- Add crackers, bread, or pita chips: If you want to make this veggie board more filling, add any of your favorite crackers or sliced baguette, or bread. I love adding fresh sourdough bread, but you can also use gluten-free bread if needed.
- Add protein (vegan meats): Nowadays, there are many brands that make amazing products. I think that this is a great way to balance out the freshness of the vegetables since fake meats tend to be quite salty and savory.
- Add nuts: You can add crunch, fiber, and healthy fats by adding almonds, cashews, pistachios, or any of your favorite nuts.
- Add olives:
- Add fresh fruit: This is a great way to keep the board fresh and light, while still providing something different for your guests to taste.
- Add something pickled: Pickled jalapenos, peppers, onions, carrots, and pickles are all great ways to add a pop of flavor to your vegetable charcuterie board.
- Wood board: Any shape will work here, but I personally prefer a round cutting board, just like this 16 x 12-inch wooden board.
- Small bowls or ramekins: Perfect for serving dips, sauces, and dressings, as they don't take too much space, but still hold enough to dunk veggies into them.
The Size of Your Board Matters
When it comes to making a charcuterie board, bigger isn't always better. You need the right size so that your board looks abundant but you can still fit everything comfortably.
If you're feeding 2-4 people, you'll need a small board with a size of 12x8 inches. For a crowd, choose one that is around 20x12 inches.
Wooden Board Alternatives
You don't need a fancy wooden board to make this recipe! Any flat surface can work. Here are some ideas:
- Baking sheet: You can add a piece of parchment paper to a large baking sheet and assemble your ingredients on top. No one will notice that you don't use a wooden board!
- Large plate or a platter: If you have a large ceramic plate, it's perfect for assembling your veggies and dips on it.
- Cutting board: A large cutting board will work just as well for making this vegetable charcuterie board.
- Parchment paper: Add a piece of parchment paper to your kitchen counter or dinner table and assemble your ingredients. The only downfall is that it's hard to move it around, but it still looks beautiful!
For best results, assemble the board no more than 24 hours in advance and cover it tightly with plastic wrap to keep everything fresh.
If you have leftover veggies or sauces, store them in separate containers for 2-3 days.
Vegetable Charcuterie Board (Veggie Board)
- Wooden board
- Small bowls
- 2-3 cups cherry tomatoes
- 1 cup baby carrots or carrot sticks
- 2 large celery ribs, cut into sticks
- 3 medium colorful bell peppers, sliced
- 2 cups sugar snap peas
- 2 cups radishes, cut into quarters
- 3 cups broccoli, cut into florets
- 1 large cucumber, sliced into full moons
- ½ cup hummus or beet hummus
- ½ cup your favorite ranch sauce
- Prepare your vegetables by washing, drying, and chopping them (if needed).
- Start arranging the board by placing the biggest items first, in our case the bowls with the dips. I place them on opposite sides of the board, then add the larger vegetables like broccoli, snap peas, celery sticks, and cucumber slices around them.
- Continue by adding the rest of the ingredients around the dips to make the board look full- carrot sticks, cheery tomatoes, radishes, peppers, etc. I suggest you repeat some of the ingredients so that you can fill in any holes.
- When ready, I like to dress up the dips a bit more, drizzling some olive oil and sprinkling seeds or chopped fresh herbs. Serve right away!
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove