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Vegan holiday wreath platter

Vegan holiday wreath platter

A fun way of eating veggies this holiday season is a vegan holiday wreath platter with festive colored vegetables, creamy hummus and almond cheese.
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, brunch, lunch
Cuisine dairy-free, gluten-free, vegan
Servings 6

Equipment

  • High-speed blender for the hummus

Ingredients
  

Creamy hummus

  • 250 grams precooked ready to use chickpeas
  • 50 ml aquafaba (the liquid from chickpea can)
  • 100 ml AITO Oat Cuisine
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1-2 garlic cloves
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • black pepper
  • Oat cuisine and parsley to decorate

Almond herb cheese

  • 100 grams almond flour
  • 150 ml AITO Oat cuisine
  • 2 tbsp lemon juice
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • Fresh thyme to decorate
  • Serving suggestion: with crackers, gingerbread cookies, chocolate and fruits.

Vegan holiday wreath platter

  • creamy hummus
  • Romaine lettuce, parsley, arugula or other fresh greens of choice
  • Broccoli, tomatoes, green olives

Instructions
 

Creamy hummus

  • Blend all ingredients until silky smooth and add a drizzle of Oat cuisine on top. Decorate with parsley.
  • Hummus keeps in the fridge well covered for at least 4 days.

Almond herb cheese

  • Preheat oven to 200 C / 392 F.
  • Blend all ingredients and pour into a small baking pan lined with parchment paper. Decorate with fresh thyme and bake for about 15 minutes or until cheese has reached the desired consistency.
  • Cheese keeps in the fridge well covered for at least 3 days.
Keyword almond cheese, holiday, hummus, kaslink aito
Tried this recipe?Let us know how it was!