Wash and cut the fruits and vegetables - Wash all the fruits and vegetables carefully and pat them dry. Cut the red grapes in half, peel the oranges and separate into segments, slice the yellow bell pepper into thin strips, core and slice the green apples, rinse the blueberries, and cut the purple cabbage into thin shreds. Peel and trim the rainbow carrots if necessary, and slice them into thin rounds or sticks. Use a small cookie cutter to cut some of the fruits into interesting shapes. - To save time, you can cut the fruits and vegetables and store them in separate containers in the fridge a day before, but it's best to assemble the board just a few hours before serving to keep everything fresh.

Make the cranberry orange vegan cheese ball - In a food processor, pulse the raw cashews until they're finely ground but not turning into cashew butter. Add the nutritional yeast, maple syrup, orange zest, orange juice, salt, and pepper, and pulse until the mixture comes together in a ball. Add the dried cranberries and pulse a few more times to combine. Transfer the mixture to a sheet of plastic wrap and use your hands to shape it into a ball. Refrigerate for at least an hour to firm up. - If you don't have a food processor, you can use a blender or even a mortar and pestle to grind the cashews. Make sure not to over-process them or the mixture will turn into cashew butter. You can make the cheese ball a day ahead and refrigerate it in an airtight container until ready to use.

Make the caramelized onion hummus - In a small skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is soft and golden brown, about 15-20 minutes. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, salt, and pepper, and process until smooth and creamy. Add the caramelized onion and pulse a few times to combine. Taste and adjust seasoning as needed. - Caramelizing the onion adds a sweet and savory flavor to the hummus, but you can also use raw onion if you prefer a milder taste. You can make the hummus a day ahead and refrigerate it in an airtight container until ready to use.

Arrange the board - Place the large wooden cutting board on a flat surface. Arrange the bowl of caramelized onion hummus in the center of the board, and surround it with the rainbow fruits and vegetables. Use small serving bowls to hold the mixed nuts and the cranberry orange vegan cheese ball. Garnish the board with fresh herbs, edible flowers or other decorations of your choice. Serve immediately, with small plates and utensils for your guests to help themselves. - Don't be afraid to get creative and arrange the fruits and vegetables in a rainbow pattern, or any other shape or design you like. Use the small cookie cutter to cut fruit into fun shapes. You can also add other dips or spreads such as white bean dip or beetroot hummus. And if you have any leftover fruits or vegetables, you can use them to make a salad, a smoothie, or a sandwich the next day.