Showing you how to make the perfect paleo party platter to serve a healthy snack or appetizer at your next gathering!
This post was sponsored by Paleo Valley. All thoughts and opinions remain my own. As always, thanks for supporting the growth of Miss AK!
Let me just start this off by saying that I truly love cheese. I really really do y’all. I’m not like a cheese on my burger kinda person, but like a good fancy AF, bougie cheese plate – I’m there. Where’s the rose? In full disclosure – sometimes cheese makes me feel super bloated. As do the 37 crackers I wash down with them.
And don’t get me wrong, I’m all for indulging from time to time. Seriously, I am. But there are some days you don’t want to worry about not being able to button your pants and I think it’s OK to float between the two. Enter this Paleo Party Platter.
We’re going to make an easy cashew cheese dip, lay out some fruit, veggies, nuts, goodies, nut butter and my favorite paleo sausages – Paleo Valley Free Range Turkey Sticks. There’s a nice mixture of sweet and salty, some meat and a few dippers for you dip obsessed friends. Snack away!
Sort of obsessed with this cashew cheese dip! I took my cashew cheese ball (that I used for this Pumpkin Shaped Cashew Cheese Ball) and make it more of a dip than a spread. YAS.
How to Make the Perfect Paleo Party Platter
Showing you how to make the perfect paleo party platter to serve a healthy snack or appetizer at your next gathering!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
Ingredients
For the cashew cheese dip:
- 1+1/2 cups soaked cashews
- about 7 Tbsp.water
- 1+1/2 Tbsp. nutritional yeast
- 1 lemon, juiced
- 1 garlic clove
- 3–4 dashes coconut aminos (soy sauce or liquid aminos if not paleo)
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 pinch cayenne
For the party platter:
- cashew cheese
- 4 Paleo Valley Turkey Sticks, sliced
- 1/4 cup cashew butter – or nut butter of choice
- 2 Persian cucumbers, cut into sticks
- 3–4 mini bell peppers, halved
- about 4–8 dates
- handful of strawberries, halved
- handful of blackberries
- handful of almonds
- handful of cashews
- optional – kale for garnish
Instructions
- Begin by soaking the cashews. Boil about 3-4 cups of water.
- Pour the water over the cashews in a bowl and let them soak to soften for 15 minutes. Drain and rinse*
- While the cashews soak, start assembling the board. Place 3 ramekins out – one for the cashew cheese, one for the almond butter and one for some berries.
- Cut the turkey sticks and the vegetables and strawberries.
- First lay down the kale garnish, if using. Placing the turkey sticks and dates on them – this makes these items pop.
- Next arrange the other 2 larger items, the cucumbers and peppers.
- Fill in with the berries and add some berries to their designated bowl.
- Lastly, add the nuts to fill any crevices.
- When the cashews have been soaked, drained and rinsed add them to a food processor with the water, nutritional yeast, lemon juice, garlic, coconut aminos, salt, pepper, and cayenne. Process until smooth.
- Pour the nut butter and cashew cheese into their ramekins and serve! Voila!
Notes
You can also soak the cashews in cool water for 4 hours-overnight.
This board is very flexible. You can use different types of nuts, fruits, and veggies!
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