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Charcuterie Chalet

Instead of a Gingerbread House decorated with candy, try mixing up your cheese board with a Charcuterie “Chalet.” It’s a fun holiday project that would be a great party activity. All of the toppings are plant-based!

charcuterie chateau on a marble table with vegetables

What is a charcuterie chalet?

To be honest I was laughing out loud when editing these photos…mainly because this entire concept is hilarious to me for some reason. A tiny house made of vegan cheese and vegetables? Why not.

A charcuterie chalet is an updated take on the classic gingerbread house – but made with savory ingredients reminiscent of a cheese board (instead of frosting and candy pieces).

For ease of construction, I used a pre-made gingerbread house as the base for my creation, but I’ve seen people more ambitious than myself make then own house entirely out of crackers. Impressive!

Ingredients Needed to Build

  • A store-bought gingerbread house, for your base
  • Hummus or vegan cream cheese, as your “stucco” to coat the walls and roof
  • Radish rounds and cucumber slices, for roof tiles
  • Red bell pepper pieces and stick pretzels, to outline
  • Quadrant pretzels for windows
  • Circular pretzels, for potted plants
  • Carrot coins, for awnings
  • Fresh thyme, for a wreath
  • Rosemary sprigs, for trees
  • Nut nougat as the chimney
  • Broccoli and kale, for the garden
  • Pepitas, for the cobblestone walkway
  • Cashew parmesan as the snow
front view of a charcuterie chateau with pretzel windows

Vegan Charcuterie Chalet Tips and Tricks

As you assemble, work quickly but carefully. This centerpiece is best made right before you plan to serve it, as too much time sitting in the heat can cause pieces to fall.

Coat the entire house in hummus/cream cheese before adding the decorations. This will ensure you don’t need to run over certain parts again and bump them.

Buy a variety pack of pretzels so you have a lot of shapes and sizes to select from.

For visual learners, be sure to check out the video below for an entire tutorial and step-by-step walkthrough.

Get creative! There is really no “recipe” here, just some inspiration to build your own “dream cabin.”

Variations + Other Ideas to Include

Instead of pepitas for the walkway, feel free to substitute any small nut (or even these rosemary nuts).

Any color pepper will work in place of red bell.

Pretzels could be a fun way to cross-hatch the roof! Vegan sausage slices would also be cute, if you eat those.

Fresh herbs are your friend – adding a “garden” really helps this house jump off of the table. Sprinkle in thyme, parsley, and kale for a particularly verdant look.

More Party-Ready Appetizers to Try

5 Steps to a Perfect Cheese Board

Plant-Based Football Appetizers

How to Host a Holiday Cocktail Party

Seedy Gourmet Crackers

Festive Holiday Cocktails to Pair with your Chalet

Sparkling Gin Cranberry

Santa Clausmopolitan

Cinnamon Maple Whiskey Sour

Gingerbread White Russian

Classic Hot Toddy

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Charcuterie Chalet

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5 from 1 review

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Instead of a Gingerbread House decorated with candy, try mixing up your cheese board with a Charcuterie “Chalet.” It’s a fun holiday project that would be a great party activity. All of the toppings are plant-based!


Units Scale
  • 1 store-bought gingerbread house, for your base
  • 16 oz hummus or vegan cream cheese
  • 1 bunch radishes, sliced into thin coins
  • 1 small cucumber, sliced into thin coins
  • 1 thin bar of nut nougat, sliced on a diagonal
  • 1/2 of a red bell pepper, sliced thinly
  • 1 cup skinny stick pretzels
  • 1 cup quadrant pretzels
  • 1/2 carrot, sliced into half coins
  • 1 cup mini circular pretzels
  • 4 sprigs fresh thyme
  • 1/4 head of broccoli, cut into tiny florets
  • 4 sprigs rosemary
  • 1 leaf curly kale
  • 1/2 cup pepitas
  • 1/4 cup cashew parmesan


  1. Prep all ingredients needed and set aside this will help as you assemble).
  2. Spread a thin layer of hummus or cream cream across entire house to act as your stucco.
  3. Make the roof by laying overlapping shingles of radish and/or cucumber across the entire surface of each side. Leave a space to press on your nougat chimney.
  4. Next, make an outline as you wish across the house, with red pepper and skinny pretzels.
  5. Use your quadrant pretzels to make windows, and carrot half coins to make awnings. Press firmly so everything sticks.
  6. Stack your circle pretzels to make little “pots” to fill with thyme sprigs and broccoli pieces. 
  7. Stick a dab of hummus on the table and “plant” your rosemary sprig standing upright, like a tree. Garnish around the tree with some kale, for “plants.”
  8. Shape a curved walkway out of pepita pieces. Sprinkle cashew parm over everything as your snow, and serve immediately.


NOTE: The nutrition facts for this recipe are an estimate, as it would be difficult to calculate exactly which ingredients you are using at home. Consider this more of a guide.

This recipe really does not keep so needs to be prepared right before it’s served. 

To make cashew parmesan: Pulse in a food processor 1 cup raw cashews, 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. Stored in a sealed jar in the fridge for a few months. 

  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: Building
  • Cuisine: American


  • Serving Size: One sixth of recipe
  • Calories: 100 calories
  • Sugar: 1 grams
  • Sodium: 10 milligrams
  • Fat: 1 gram
  • Saturated Fat: 1 gram
  • Unsaturated Fat: 0 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 1 gram
  • Fiber: 1 gram
  • Protein: 1 gram
  • Cholesterol: 0 milligrams
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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