Vegan pumpkin and beans balls + cream w soy milk , butter and sage; drips of raspberry balsamic vinegar, vegan parmesan and vegan blue cheese.

First attempt ever plating. I know the balls are not perfect at all (very random way of cooking them) but I wanted some opinions on how may I elevate the way of plating. in the third pic I was expecting the spreadable cheese to be somehow more creamy while instead it just ruined the looking :/