Building a plant-based holiday board

Start with a cheese

A soft cashew cheese takes about fifteen minutes of actual work. Soak a cup of raw cashews in boiling water for an hour, drain, then blend with two tablespoons of lemon juice, a tablespoon of nutritional yeast, a small clove of garlic, a quarter teaspoon of salt and just enough water to move it. Chill it for an hour and it firms into something spreadable.

From there, fold in cracked black pepper, chopped dill and chives, or diced dried cranberry or apricot. Three small bowls from one base looks like far more work than it was.

Dips do the heavy lifting

Dips are the most-eaten thing on any board and the cheapest to make. Hummus is the baseline. Vegan tzatziki works by swapping soft tofu for the yogurt, blended smooth with cucumber, lemon, garlic and dill. A lemon and herb white bean dip is a tin of white beans, lemon, olive oil, garlic and parsley in a blender.

Pan-seared tofu, two ways

Tofu bulks out a board and gives people something substantial to eat. Press a block of firm tofu dry with a tea towel, cut it into strips or cubes, and toss it in a little oil before it goes near the pan.

Spicy mint

Finely chop a small handful of mint and set it aside. Sear the tofu with salt, black pepper and chili flakes until it is browned on at least two sides, then add the mint for the last minute so it wilts without burning.

Maple tamari

Toss the tofu in two tablespoons each of maple syrup and gluten-free tamari, then pan-fry for five or six minutes until the edges crisp. Sesame seeds over the top as it comes off the heat.

Fill the gaps

Dried fruit, grapes, sliced apple, raw vegetables, olives and antipasti, crackers and torn bread. The rule for a board that looks generous is no visible wood, so keep filling until the surface is gone.