[IMAGE] When it comes to entertaining, it’s well documented that we’re partial to charcuterie boards here at CBC Life, mainly because they’re so easy to assemble and offer a wide range of flavours for guests to pick and choose from. That being said, we believe our plant-based pals should be presented with more options than the measly grapes that get left behind, and that’s exactly why we were drawn to this 100% vegan spread from food stylist Lisa Dawn Bolton’s new cookbook On Boards. With blistered tomatoes, spiralized carrots and a creamy homemade cashew ricotta, it proves that a platter doesn’t need meat or cheese to be perfectly decadent. Now, if it’s your first time putting one of these things together, Bolton says to “start by placing the biggest elements... around the board and then alternate the smaller components... filling in all the holes.” And if you really want your spread to stand out? Top it with a fresh garnish. “This can be fresh herbs tucked into the spaces, a few edible flowers or even a small piece of whole fruit placed on the board,” Bolton adds. “Mother nature is a source of some beautiful ways to finish a board and really make it pop.” Vegan Vibes with Cashew Ricotta Cheese By Lisa Dawn Bolton As a constant carnivore, I don’t cook a lot of vegan food, or at least not on purpose. However, with a rise in plant-based diets, everyone should have a simple go-to vegan recipe or two. The cashew ricotta on this board is creamy and rich, and when dolloped with a sweet preserve or fresh herb, it rivals any cow’s milk creamery. The cashews also don’t require an overnight soak, so if you have an hour, you can make vegan cheese. When you take away charcuterie from a board, you take away some of the salty, smoky and toothsome elements. I brought those elements back with the addition of a firm smoked tofu, blistered tomatoes and dried dates.