Directions

1. Drain and rinse the soaked cashews.
2. In a high‐speed blender, combine all ingredients and blend until smooth. This may take a few minutes; stop to scrape down the sides of the blender container as needed. Transfer the mixture to a small bowl and refrigerate for at least one hour to firm up.
3. To make the coating, in a food processor pulse the cereal, almonds, dill and salt into a coarse meal. To serve, form the cheese mixture into a ball by placing it on a piece of plastic wrap and pulling up and twisting the ends to form a ball.
4. Unwrap the ball and roll or top with the almond‐cereal coating.

1. Heat the oil over medium-high in a cast iron pan or heavy-bottomed skillet. Add the onion and cook, stirring occasionally, until nicely caramelized.
2. In a food processor, combine the caramelized onions, lentils, walnuts, tamari, lemon juice, salt, and pepper. Process until smooth. Transfer to a serving bowl.
3. To make the topping, in a clean food processor combine the cereal, pumpkin seeds, salt, pepper, and cayenne. Pulse until coarsely chopped. Sprinkle on top of the pate and serve.

1. Using a food processor, pulse the garlic to mince. Add the chickpeas, tahini, water, lemon juice, canola oil, and salt and process until smooth.
2. Add the artichokes and spinach and pulse to combine. Scoop the hummus into a bowl to serve.
3. To assemble the charcuterie spread: Place the cheese ball, pate, and hummus on a serving tray alongside vegetables, fruit, crackers, and bread.
4. Dig in!