22 Vegetarian Charcuterie Board Ideas

A vegetarian charcuterie board keeps everything people love about a classic board (the cheeses, the crackers, the olives, the jam and that full, abundant look) and gives the meat's spot to savory swaps like folded provolone, smoked cheeses, roasted red peppers, marinated artichokes and seared halloumi. Every board below is free of meat, fish and gelatin, and each one is built around cheese, so it still reads as charcuterie at a glance.

Here are 22 vegetarian charcuterie board ideas in five groups: classic cheese-led boards, meatless charcuterie boards with hearty swaps, Mediterranean and European boards, party and holiday boards, and small, budget, kids' and vegan boards. Each veggie charcuterie board idea lists exactly what's on it, with amounts and how many it serves. One note for strict vegetarians: many cheeses are made with animal rennet, so choose cheeses labeled "vegetarian" or made with microbial or vegetable rennet.

Classic vegetarian charcuterie board ideas

1. Classic Vegetarian Charcuterie Board

Three cheeses (a whole brie, aged white cheddar and a small gouda) with marinated artichokes, Castelvetrano olives, red grapes, apricots, almonds and fig jam: the everyday board, with no meat at all. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz brie (a small round), left whole
• 7 oz gouda (a wedge with a red wax rind), left whole
• 8 oz aged white cheddar (a block), cut into about 8 thick slices
• 6 oz marinated artichoke hearts (about 12 quarters), drained, in a small bowl
• 20 Castelvetrano olives, in two small bowls
• 1/4 cup fig jam, in a small bowl
• 1 lb red grapes
• 20 dried apricots
• 2 oz roasted almonds
• 44 round crackers

How to make it

1. Set the brie, the gouda and the four small bowls (artichokes, two of olives and fig jam) on the board, spread apart.
2. Cut the cheddar into thick slices and shingle them in a row beside the brie.
3. Tuck the grapes into the biggest gaps in two or three bunches.
4. Fill the rest of the board with the apricots, almonds and crackers in short rows.

2. Garlic and Herb Cheese Board

Three herby cheeses (a garlic-and-herb round, dill Havarti and an herb-coated goat cheese log) with cucumber, mini sweet peppers, green grapes, pistachios and multigrain crackers. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 5.2 oz garlic-and-herb soft cheese (1 round), left whole
• 4 oz herb-coated goat cheese (a log), left whole
• 8 oz dill Havarti (a block), sliced (about 20 slices)
• 1/2 English cucumber, sliced into about 16 rounds
• 10 mini sweet peppers, halved and seeded (20 halves)
• 12 oz green grapes
• 2 oz shelled pistachios
• 26 multigrain crackers

How to make it

1. Set the garlic-and-herb round and the goat cheese log at opposite ends of the board.
2. Shingle the dill Havarti slices in a long row down the middle.
3. Line the cucumber rounds and pepper halves in rows beside the Havarti; they work as scoops for the soft cheeses.
4. Fill the gaps with the grapes, pistachios and crackers.

My recommended tip: Fresh goat cheese and honey are a classic pair, because the honey balances the cheese's tang. Add ripe pear slices and walnuts for crunch.

Where to get it

Garlic-and-herb soft cheese rounds and herb-coated goat cheese logs are with the specialty cheeses; dill Havarti is usually there too.

3. Rolled Goat Cheese Trio Board

Three plain goat cheese logs, each rolled in its own coating (chopped pistachios, everything bagel seasoning and chopped dried cranberries), with honey, red grapes, green apple, walnuts and crackers. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 3 plain goat cheese logs (4 oz each), kept cold
• 1 oz shelled pistachios, finely chopped (for the first log)
• 1 tbsp everything bagel seasoning (for the second log)
• 1 oz dried cranberries, finely chopped (for the third log)
• 2 tbsp honey, in a small bowl
• 12 oz red grapes
• 1 green apple, cut into 12 slices and tossed in 1/2 tsp lemon juice
• 1 oz walnut halves
• 24 round crackers

How to make it

1. Spread the chopped pistachios, the everything bagel seasoning and the chopped cranberries on three separate plates.
2. Roll each goat cheese log straight from the fridge in one coating, pressing gently so it sticks on all sides; cold logs hold their shape best.
3. Set the three logs in a row across the board with a small spreading knife beside each.
4. Add the honey bowl, fan the apple slices in a row, and fill in with the grapes, walnuts and crackers.

4. Spicy Pepper Jack and Stuffed Pepper Board

Pepper jack, habanero cheddar and sweet-hot little red peppers stuffed with goat cheese, with hot honey, pickled jalapeños, cashews and red grapes to cool things down. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 6 oz habanero cheddar (a block), sliced (about 15 slices)
• 14 sweet piquanté peppers (from a 14 oz jar), drained
• 4 oz goat cheese (a log), softened, for stuffing the peppers
• 3 tbsp hot honey, in a small bowl
• 8 pickled jalapeño slices, in a small bowl
• 12 oz red grapes
• 2 oz roasted cashews
• 24 rectangle crackers

How to make it

1. Drain the peppers and pat them dry inside and out with paper towels.
2. Spoon or pipe about 1 tsp goat cheese into each pepper; a zip-top bag with one corner snipped off works as a piping bag.
3. Set the hot honey and jalapeño bowls on the board, then line the stuffed peppers up in a row, open side up.
4. Stack the pepper jack cubes, shingle the habanero cheddar slices and fill the gaps with grapes, cashews and crackers.

Why it works: Stuffing sweet piquanté peppers with creamy goat cheese tames the kick of the habanero cheddar.

Where to get it

Sweet piquanté peppers (small, round, sweet-and-spicy red peppers) come in jars near the olives and pickles and at some olive bars. Stock varies; pickled cherry peppers are a hotter swap.

5. Pickled Vegetable and Cheese Board

Aged white cheddar, Havarti and Muenster with a tangy spread of pickled vegetables: dilly green beans, pickled beets, pickled red onions and giardiniera, plus whole-grain mustard and rye crisps. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz aged white cheddar (a block): half left as a chunk, half sliced (about 10 slices)
• 8 oz Havarti (a block), sliced (about 20 slices)
• 6 oz Muenster (a block), cubed (about 18 cubes)
• 8 pickled green beans (dilly beans), patted dry
• 10 pickled beet slices, in two small bowls
• 1/4 cup pickled red onions, in a small bowl
• 8 oz giardiniera, drained, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl
• 12 oz green grapes
• 38 rye crisp crackers

How to make it

1. Pat the green beans dry so they don't wet the crackers.
2. Set the five small bowls (two of beets, red onions, giardiniera and mustard) on the board, spread apart. The beets stay in bowls because their juice stains everything it touches.
3. Set the cheddar chunk down and lean its slices against it, shingle the Havarti in a row and stack the Muenster cubes.
4. Lay the green beans in a neat bundle, then fill the gaps with grapes and rye crisps, keeping the crackers away from the pickles.

Where to get it

Dilly beans, pickled beets, pickled red onions and giardiniera are in jars in the pickle aisle.

Meatless charcuterie board ideas: what to use instead of meat

6. Smoky Meat-Free Charcuterie Board

Smoked gouda, smoked cheddar and folded smoked provolone take the meat's place, with fire-roasted red peppers, smoked almonds, dates and cherry preserves, so the board still tastes savory and smoky. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 2 smoked gouda rounds (7 oz each), left whole
• 8 oz smoked cheddar (a block), sliced (about 20 slices)
• 8 oz sliced smoked provolone (about 12 slices), folded into quarters
• 12 oz jar fire-roasted red peppers, drained and cut into about 20 strips
• 3/4 cup cherry preserves, in three small bowls
• 1 lb red grapes
• 12 Medjool dates
• 2 oz smoked almonds
• 30 water crackers

How to make it

1. Set the two smoked gouda rounds at opposite corners of the board and the three cherry preserves bowls around the edges.
2. Fold the smoked provolone slices into quarters and lay them in a long winding line, where folded salami would usually run, so the board keeps that flowing look.
3. Pat the red pepper strips dry with paper towels and lay them in a second ribbon beside the provolone, then shingle the smoked cheddar in a row.
4. Fill the gaps with the grapes, dates, smoked almonds and crackers.

7. Mushroom and Truffle Cheese Board

Earthy, savory flavors in place of the meat: a whole brie, truffle gouda, aged gouda, marinated mushrooms, walnuts, honey, red grapes and a sliced baguette. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 6 oz truffle gouda or truffle cheddar (a wedge), sliced (about 14 slices)
• 5 oz aged gouda (a wedge), broken into about 12 chunks
• 10 oz jar marinated mushrooms, drained, in a small bowl
• 1/4 cup honey, in two small bowls
• 12 oz red grapes
• 2 oz walnut halves
• 1 baguette, sliced (about 24 slices)

How to make it

1. Set the brie, the mushroom bowl and the two honey bowls on the board.
2. Shingle the truffle cheese slices in a curve around the brie and pile the aged gouda chunks beside them.
3. Pile the baguette slices along one long side.
4. Fill in with the grapes and walnuts. A baguette slice with brie, a few mushrooms and a drop of honey is the best bite on the board.

Pro tip: Break hard cheeses like Parmigiano Reggiano and aged gouda into rough, craggy chunks with the tip of a knife instead of slicing them. The rough edges show off their crumbly, crystal-flecked texture.

Where to get it

Truffle gouda or truffle cheddar is with the specialty cheeses; stock varies, and any aged gouda works. Marinated mushrooms come in jars near the olives or at the olive bar.

8. Seared Halloumi Board

Golden pan-seared halloumi, the firm, squeaky cheese that holds its shape in a hot pan, with labneh, cherry tomatoes, cucumber, Kalamata olives, Medjool dates, lemon, honey and pita. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz halloumi (1 block), cut into about 12 slices, 1/3 inch thick
• 1 tsp olive oil (optional), for the pan
• 1 cup labneh, in two small bowls, each drizzled with 1 tbsp olive oil
• 2 tbsp honey, in a small bowl
• 12 cherry tomatoes, halved (24 halves)
• 1/2 English cucumber, sliced into about 16 rounds
• 20 Kalamata olives
• 6 Medjool dates
• 1 lemon, cut into 6 wedges
• 2 pitas, each cut into 8 wedges (16 wedges)

How to make it

1. Build the board first. Set the labneh and honey bowls on the board and arrange the tomatoes, cucumber, olives, dates, lemon wedges and pita wedges around them, leaving an open space in the middle.
2. Sear the halloumi. Pat the slices dry with paper towels.
3. Heat a nonstick pan over medium heat with a little olive oil (or none), lay the slices in without touching, and fry 2 to 3 minutes, until golden brown underneath, then flip and fry 1 to 2 minutes more, until the second side is golden too.
4. Lay the halloumi in the open space and serve it right away, while it is warm and soft, with a squeeze of lemon and a drizzle of honey.

Where to get it

Halloumi is with the specialty cheeses, and labneh is near the Greek yogurt or in the international aisle (stock varies). Plain Greek yogurt with no gelatin can stand in for labneh. Some halloumi is made with animal rennet and some with vegetarian rennet, so check the label.

9. Indian-Spiced Paneer Board

Crisp pan-fried paneer dusted with garam masala and chaat masala, with sharp white cheddar, naan, mango chutney, green chutney, cucumber, cashews and red grapes. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 12 oz paneer (1 block), cut into about 24 bite-size cubes
• For the paneer: 2 tsp oil, 1/2 tsp garam masala, 1/2 tsp mild chili powder, 1/2 tsp chaat masala and 1/4 tsp salt
• 6 oz sharp white cheddar (a block), sliced (about 15 slices)
• 1/3 cup mango chutney, in a small bowl
• 1/3 cup green (mint and cilantro) chutney, in a small bowl
• 2 plain naan, each cut into 8 wedges (16 wedges)
• 1/2 English cucumber, sliced into about 16 rounds
• 2 oz roasted cashews
• 12 oz red grapes

How to make it

1. Season the paneer. Toss the cubes with the garam masala, chili powder, chaat masala and salt.
2. Fry. Heat the oil in a nonstick pan over medium heat and fry the paneer in a single layer for 3 to 4 minutes, until crisp and golden underneath, then turn the cubes and fry until the other side is crisp too.
3. Build. Set the two chutney bowls on the board, shingle the cheddar in a row and fan the naan wedges along one side.
4. Pile the paneer between the chutneys and fill the gaps with cucumber, cashews and grapes.

Where to get it

Paneer is in the refrigerated international section or at Indian grocery stores (stock varies). It is set with lemon juice or vinegar instead of rennet, which makes it one of the easiest vegetarian cheeses to shop for. Green chutney and mango chutney are in jars in the international aisle.

10. Vegetarian Brunch Board with Hard-Boiled Eggs

Hard-boiled eggs with everything bagel seasoning, Havarti, sharp cheddar, mini bagels, whipped cream cheese, berries, tomatoes and cucumber: a protein-packed meatless brunch. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 6 large eggs, hard-boiled, peeled and halved (12 halves)
• 1 tsp everything bagel seasoning, for the eggs
• 6 oz Havarti (a block), sliced (about 15 slices)
• 6 oz sharp cheddar (a block), sliced (about 15 slices)
• 1/2 cup whipped cream cheese, in a small bowl
• 1/4 cup strawberry jam, in a small bowl
• 7 mini bagels
• 22 cherry tomatoes
• 1/2 English cucumber, sliced into about 16 rounds
• 6 oz blueberries
• 8 strawberries

How to make it

1. Boil the eggs. Cover the eggs with cold water by 1 inch, bring to a boil, turn off the heat, cover and let sit 12 minutes, then cool in ice water until cold, about 10 minutes.
2. To save time, boil the eggs up to 1 week ahead and keep them in the fridge in their shells.
3. Build. Peel and halve the eggs and sprinkle the cut sides with everything bagel seasoning. Set the cream cheese and jam bowls on the board, line the egg halves in a row and shingle the Havarti and cheddar beside them.
4. Pile the mini bagels at one end and fill in with the tomatoes, cucumber, blueberries and strawberries.

Mediterranean and European veggie charcuterie board ideas

11. Meatless Antipasto Board

All the color of an Italian antipasto platter with no cured meat: fresh mozzarella balls, folded provolone, roasted red peppers, marinated artichokes, pepperoncini, olives, cherry tomatoes and breadsticks. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz cherry-size fresh mozzarella balls (ciliegine), drained, most in a small bowl and a few beside it
• 8 oz sliced provolone (about 12 slices), folded into quarters
• 12 oz jar roasted red peppers, drained and cut into about 16 strips
• 6 oz marinated artichoke hearts (about 12 quarters), drained
• 14 mixed Italian olives, in a small bowl
• 10 pepperoncini
• 1 1/4 lb cherry tomatoes (about 36)
• 1/4 cup balsamic glaze, in a small bowl
• 6 thin breadsticks (grissini)

How to make it

1. Set the mozzarella, olive and balsamic glaze bowls on the board, spread apart.
2. Run the folded provolone in a winding line down the board.
3. Pat the red pepper strips and artichokes dry and set them in groups on both sides of the provolone.
4. Add the pepperoncini and tomatoes in clusters, then lay the breadsticks in a bundle along one edge.

Where to get it

Fresh mozzarella balls are with the specialty cheeses; the red peppers, artichokes and pepperoncini come in jars near the olives. Skip anything made with anchovies, such as some stuffed olives and most olive tapenades.

12. Greek Mezze Board

Two blocks of feta (one whole with olive oil and oregano, one cubed) with hummus, rice-stuffed grape leaves, Kalamata olives, cucumber, cherry tomatoes, pepperoncini and pita. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 16 oz feta (two 8 oz blocks): one left whole, one cut into about 24 cubes
• 1 tbsp olive oil and 1/2 tsp dried oregano, for the whole feta
• 1 cup hummus, in a small bowl
• 14 Kalamata olives, in a small bowl
• 12 rice-stuffed grape leaves (dolmas)
• 1 English cucumber, sliced into about 30 rounds
• 1 lb cherry tomatoes (about 30)
• 11 pepperoncini
• 30 pita wedges (from 4 pitas, each cut into 8 wedges)

How to make it

1. Set the hummus bowl and the whole feta block on the board, then drizzle the feta with the olive oil and sprinkle it with the oregano.
2. Stack the feta cubes beside it and line the stuffed grape leaves up in a neat row.
3. Add the olive bowl, then the cucumber, tomatoes and pepperoncini in clusters.
4. Fan the pita wedges along the edges.

Where to get it

Rice-stuffed grape leaves (dolmas) come in jars and cans in the international aisle or at the olive bar. Most are filled with rice and herbs, but some contain meat, so check the label.

13. French Radish, Butter and Brie Board

The French bistro snack of crisp radishes with butter and flaky salt, beside a whole brie, a goat cheese log, baguette, apricot jam, red grapes, pear and walnuts. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 4 oz goat cheese (a log), left whole
• 12 radishes, trimmed and halved (24 halves)
• 3 tbsp salted butter, softened, in a small dish
• 1 tsp flaky sea salt, in a tiny dish
• 1/4 cup apricot jam, in a small bowl
• 1 baguette, sliced (about 24 slices)
• 12 oz red grapes
• 1 pear, cut into 12 slices and tossed in 1/2 tsp lemon juice
• 1 oz walnut halves

How to make it

1. Trim the radishes and cut them in half from top to root.
2. Set the brie, goat cheese, butter dish, salt dish and jam bowl on the board.
3. Fan the radish halves in a row next to the butter. The French way to eat them is a swipe of butter and a few salt flakes on each one.
4. Pile the baguette slices along one side and fill the gaps with the grapes, pear slices and walnuts.

14. Dutch-Style Gouda Board

Three goudas from young to aged (creamy young gouda, crunchy aged gouda and cumin gouda) with apples, whole-grain mustard, red grapes, crispbread and mini stroopwafels. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 14 oz young gouda (a block): one wedge left whole, the rest cubed (about 18 cubes)
• 6 oz aged gouda (a wedge), broken into about 14 chunks
• 6 oz cumin gouda (a wedge), sliced (about 12 slices)
• 1/4 cup whole-grain mustard, in a small bowl
• 2 apples, each cut into 12 slices and tossed in 1 tsp lemon juice
• 12 oz red grapes
• 28 thin crispbread crackers
• 10 mini stroopwafels

How to make it

1. Cut a wedge from the young gouda and cube the rest, break the aged gouda into rough chunks with the tip of a knife, and slice the cumin gouda.
2. Set the mustard bowl down and arrange the three goudas in separate groups, young to aged, so guests can taste the difference.
3. Fan the apple slices between the cheeses.
4. Fill in with the grapes and crispbread, and stack the stroopwafels at both ends for something sweet.

Where to get it

Cumin gouda is at specialty cheese counters and stock varies; smoked gouda is an easy swap. Mini stroopwafels (thin caramel-filled waffle cookies) are in the cookie aisle.

Vegetarian charcuterie boards for parties and holidays

15. Vegetarian Grazing Board for a Crowd

Five cheeses (two brie rounds, sharp cheddar, pepper jack, gouda and goat cheese) with hummus, marinated artichokes, olives, fig jam, grapes, strawberries, cucumber, almonds, crackers and baguette. Serves 20.

What's on the board

• 1 extra-large board, about 18 x 30 inches
• 2 brie rounds (8 oz each), left whole
• 7 oz gouda (a small round), left whole
• 8 oz goat cheese (two 4 oz logs), left whole
• 16 oz sharp cheddar (two 8 oz blocks): one sliced (about 20 slices), one cubed (about 30 cubes)
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 1 1/2 cups hummus, in a medium bowl
• 12 oz marinated artichoke hearts (about 24 quarters), drained, in a small bowl
• 14 green and black olives, in a small bowl
• 1/2 cup fig jam, in a small bowl
• 2 lb red grapes
• 1 lb green grapes
• 1 lb strawberries (about 16)
• 1 English cucumber, sliced into about 30 rounds
• 4 oz roasted almonds
• 40 round crackers
• 1 baguette, sliced (about 24 slices)

How to make it

1. Set the four bowls (hummus, artichokes, olives and fig jam) and the brie, gouda and goat cheese on the board, spread out so every part of the board has a cheese.
2. Shingle the cheddar slices in two long rows and stack the cheddar and pepper jack cubes in four spots.
3. Fill the large gaps with grape bunches and strawberries, then add the cucumber rounds in short rows.
4. Tuck the almonds, crackers and baguette slices into every gap. For a long party, keep some of the cheese and fruit covered in the fridge to refill the board, since cheese, dips and cut fruit shouldn't sit out more than 2 hours (USDA FSIS).

16. Vegetarian Holiday Charcuterie Board

A whole brie topped with cranberry sauce, white cheddar with cranberries, aged white cheddar, goat cheese, clementines, green grapes, candied pecans and gingersnaps: festive red, white and green with no meat. Serves 10.

What's on the board

• 1 large round board, about 18 inches across
• 8 oz brie (a small round), left whole
• 1/4 cup whole-berry cranberry sauce, for the brie
• 7 oz white cheddar with cranberries (a wedge), sliced (about 14 slices)
• 8 oz aged white cheddar (a block), cubed (about 30 cubes)
• 4 oz goat cheese (a log), left whole
• 1 lb green grapes
• 4 clementines, peeled and segmented (about 40 segments)
• 2 oz candied pecans
• 8 gingersnap cookies
• 20 round crackers

How to make it

1. Set the brie in the center and spoon the cranberry sauce over the top just before serving so it doesn't run.
2. Shingle the cranberry white cheddar slices in a ring around the brie, then set the goat cheese log and the cheddar cubes on opposite sides.
3. Add the green grapes in bunches and the clementine segments in a curve.
4. Fill the gaps with the candied pecans, gingersnaps and crackers.

Where to get it

White cheddar with cranberries is with the specialty cheeses, especially around the holidays; stock varies, and plain white cheddar works.

In season: Clementines are in season from about November to January.

17. Summer Peach and Burrata Board

Creamy burrata and fresh mozzarella pearls with ripe peach wedges, mixed cherry tomatoes, basil, balsamic glaze, pistachios and baguette: a bright summer board. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz burrata (2 balls, 4 oz each), drained, in a shallow bowl
• 8 oz fresh mozzarella pearls, drained
• 2 tbsp extra-virgin olive oil and 1/4 tsp flaky salt, for the burrata
• 3 ripe peaches, each cut into 8 wedges (24 wedges)
• 1 1/2 lb mixed-color cherry tomatoes (about 48)
• 10 fresh basil leaves
• 2 tbsp balsamic glaze
• 2 oz shelled pistachios
• 1 baguette, sliced (about 24 slices)

How to make it

1. Set the burrata bowl in the middle of the board and drizzle the burrata with the olive oil and a pinch of flaky salt right before serving.
2. Fan the peach wedges in two curved rows on either side.
3. Pile the mozzarella pearls and tomatoes in clusters and tuck the basil leaves between the peaches and tomatoes.
4. Drizzle the balsamic glaze over the peaches and tomatoes, line the baguette slices along the edges and scatter the pistachios into the small gaps.

Why it works: Mild burrata plays against juicy ripe peaches, and tangy balsamic glaze balances all that richness.

In season: Peaches are at their best from about June to September; ripe nectarines work the same way.

18. Vegetarian Picnic Board

Sturdy cheeses that travel well (aged white cheddar, gouda and string cheese) with a jar of hummus, red grapes, dried apricots, almonds, baby carrots and crackers. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz aged white cheddar (a block), cubed (about 30 cubes)
• 6 oz gouda (a wedge), sliced (about 12 slices)
• 5 mozzarella string cheese sticks
• 1/2 cup hummus, in a small lidded jar
• 12 oz red grapes
• 10 dried apricots
• 2 oz roasted almonds
• 16 baby carrots
• 20 sturdy crackers, packed separately

How to make it

1. Pick firm cheeses like cheddar and gouda; they hold up outside much better than soft brie.
2. Build the board at home, cover it tightly and pack it flat in a cooler with ice packs, with the hummus jar beside it.
3. Pack the crackers separately so they stay crisp, and add them when you unpack.
4. Once the board is out of the cooler, eat within 2 hours, or 1 hour if it's hotter than 90°F.

Small, budget, kids' and vegan charcuterie boards

19. Vegetarian Charcuterie Board for Two

A small date-night board: a wedge of brie, aged gouda, strawberries, red grapes, dark chocolate, almonds, honey and thin crackers. Serves 2.

What's on the board

• 1 small board, about 10 x 12 inches
• 4 oz brie (a wedge), left whole
• 3 oz aged gouda (a wedge), sliced (about 8 slices)
• 6 strawberries
• 6 oz red grapes
• 1 oz dark chocolate, broken into about 6 pieces
• 1 oz roasted almonds
• 2 tbsp honey, in a tiny bowl
• 14 thin crackers

How to make it

1. Set the brie and the honey bowl on the board.
2. Shingle the gouda slices in a short curve beside the brie.
3. Add the grapes and strawberries in two small groups.
4. Fill the gaps with the dark chocolate, almonds and crackers.

20. Budget Vegetarian Charcuterie Board

Two block cheeses cut more than one way, store-brand hummus, apples, red grapes, baby carrots, peanuts and crackers: a full board for a small grocery bill. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz sharp cheddar (a block): half sliced (about 10 slices), half cubed (about 15 cubes)
• 8 oz Monterey Jack (a block), cubed (about 30 cubes)
• 1 cup hummus, in a small bowl
• 2 apples, each cut into 12 slices and tossed in 1 tsp lemon juice
• 1 lb red grapes
• 16 baby carrots
• 2 oz dry-roasted peanuts
• 30 round crackers

How to make it

1. Slice half the cheddar and cube the rest along with the Monterey Jack; cutting one block two ways makes it look like more.
2. Set the hummus bowl on the board and shingle the cheddar slices in a curve around it.
3. Stack the cheese cubes in three spots and fan the apple slices between them.
4. Fill the gaps with the grapes, carrots, peanuts and crackers.

21. Kids' Vegetarian Snack Board

String cheese, cheddar cubes and Colby Jack stars with ranch dip, apple slices, strawberries, green grapes, cucumber, pretzels and crackers. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 6 mozzarella string cheese sticks, each cut in half (12 pieces)
• 5 oz mild cheddar (a block), cubed (about 16 cubes)
• 5 oz sliced Colby Jack (about 8 slices), cut into 16 stars with a small cookie cutter
• 1/2 cup ranch dip, in a small bowl
• 1 apple, cut into 12 slices and tossed in 1/2 tsp lemon juice
• 8 strawberries
• 6 oz green grapes
• 1/3 English cucumber, sliced into about 10 rounds
• 10 mini pretzel twists
• 16 round crackers

How to make it

1. Cut 2 stars from each Colby Jack slice with a small cookie cutter.
2. Set the ranch bowl on the board and line the string cheese pieces, cheddar cubes and cheese stars in rows.
3. Add the apple slices, strawberries, grapes and cucumber in small groups.
4. Fill the gaps with pretzels and crackers. For children under 5, cut grapes into quarters lengthwise.

22. Vegan Charcuterie Board

Every item on this board is vegan: a cashew-based cheese wheel and a vegan cheddar block with hummus, marinated artichokes, roasted red peppers, olives, grapes, dried figs, almonds, baguette and crackers, with no dairy, eggs or honey. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 7 oz vegan cashew-based cheese (1 soft wheel), left whole
• 7 oz vegan cheddar-style cheese (a block), sliced (about 16 slices)
• 1 cup hummus, in a small bowl
• 6 oz marinated artichoke hearts (about 12 quarters), drained, in a small bowl
• 14 Castelvetrano olives, in a small bowl
• 12 oz jar roasted red peppers, drained and cut into about 16 strips
• 12 oz red grapes
• 8 dried figs
• 2 oz roasted almonds
• 1 vegan baguette (no milk or butter on the label), sliced (about 24 slices)
• 30 vegan crackers

How to make it

1. Read the labels: choose crackers and bread with no milk, butter, honey or eggs. Many plain baguettes are only flour, water, salt and yeast.
2. Set the hummus, artichoke and olive bowls on the board, then set the cashew wheel down and shingle the vegan cheddar slices in a row.
3. Pat the red pepper strips dry and lay them in a winding ribbon down the middle.
4. Fill in with the grapes, figs, almonds, baguette slices and crackers.

Where to get it

Vegan cheeses are in the refrigerated plant-based section near the dairy case or in the produce department. Stock varies, so pick one sliceable block and one soft wheel or spread.

How to make a vegetarian charcuterie board

1. Pick 3 cheeses with vegetarian rennet. One soft (brie or goat cheese), one firm (cheddar or gouda) and one fun pick (smoked, spicy or herbed). Look for "vegetarian" on the label, or "microbial" or "vegetable" rennet in the ingredients.
2. Give the meat's spot to something savory. Fold provolone or smoked cheese into the winding line where salami usually goes, or use strips of red pepper, marinated artichokes or mushrooms.
3. Add one dip or spread. Hummus, labneh, fig jam or honey in a small bowl gives the board a center.
4. Add salty and crunchy. Olives, pickles, salted nuts, crackers and sliced baguette.
5. Fill the gaps. Tuck in grapes, berries or other fruit and a few crisp vegetables until almost no board shows.

Not sure which cheeses to buy? See our best cheeses for a charcuterie board. For the full step-by-step method, see how to make a charcuterie board.

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Vegetarian charcuterie board FAQ

What goes on a vegetarian charcuterie board?

Start with three cheeses (one soft, one firm and one fun pick like smoked or spicy), then add marinated vegetables such as artichokes and red peppers, olives or pickles, nuts, fresh and dried fruit, one dip or spread like hummus, fig jam or honey, and crackers or sliced baguette. Fill every gap so the board looks full.

What can replace meat on a charcuterie board?

Fold provolone or smoked cheese into the winding line where salami usually goes, or use strips of red pepper, marinated artichokes or marinated mushrooms for the same savory bite. Seared halloumi, pan-fried paneer and hard-boiled eggs add protein. Plant-based deli slices from the refrigerated plant-based section also work.

Is cheese vegetarian?

Not always. Many cheeses are made with animal rennet, an enzyme from the stomach of a calf, kid or lamb. Parmigiano-Reggiano, Grana Padano and Pecorino Romano must be made with animal rennet under their official rules, and traditional Gorgonzola is too. For a strict vegetarian board, choose cheeses labeled "vegetarian" or made with microbial or vegetable rennet. A label that only says "enzymes" can be either kind. Paneer is set with lemon juice or vinegar instead of rennet.

Can a charcuterie board be vegan?

Yes. Use vegan cheeses (a sliceable block plus a soft cashew-based wheel), hummus, marinated artichokes, roasted red peppers, olives, fresh and dried fruit and nuts. Leave off honey, and check the labels on crackers and bread for milk, butter, honey and eggs. The vegan board above has a full list.

How far ahead can I make a vegetarian charcuterie board?

Build everything except the crackers up to 3 hours ahead, cover and refrigerate. Add the crackers, bread and anything seared, like halloumi or paneer, right before serving. Cheese, dips and cut fruit shouldn't sit out more than 2 hours, or 1 hour above 90°F.

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