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Charcuterie Chalet

  • 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

Keywords: snack, charcuterie