Sometimes presentation is everything. This holiday brie log is not only beautiful and festive, it's very easy to make. This recipe is suitable for dairy-free, gluten-free and vegan diets and is sure to put a smile on every face.
Serve this Holiday Brie Log with crackers, bread and fruit as an appetizer or as a welcome addition to your holiday cheese board.
1 wheel Fauxmagerie Zengarry Double Crème Brie style cashew cheese
3 Tbsp shelled pistachios
3 Tbsp pine nuts
1-2 Tbsp fresh thyme
2 Tbsp dried cranberries (optional)
Allow your wheel of Fauxmagerie Zengarry Double Crème Brie style cashew cheese to sit at room temperature for 15-20 minutes until slightly softened.
Place spoonfuls of Fauxmagerie Zengarry Double Crème Brie style cashew cheese in a line in the middle of a piece of plastic wrap to form a log. Use the plastic wrap to form it into the desired shape.
Toast your pine nuts gently over high heat until golden. Allow them to cool.
Chop pistachios, pine nuts, cranberries and thyme and mix them together in a bowl. Sprinkle the mixture over the Brie log and pat the nuts gently into the cheese. Wrap the plastic wrap around the cheese log and gently form into a log shape.
Refrigerate for one hour or more. Serve with bread and sliced apples or pears.
Dates stuffed with Blue cheese are a traditional holiday treat. Use Zengarry's Fauxmage Bleu to make them dairy-free.
Serve these as an appetizer or even a light dessert!
NOTE: Zengarry Fauxmage Bleu is not available in stores, but you find it at our Cheese Shop in Alexandria, ON or order it from our online store.
10 Medjool dates
10 Tbsp Fauxmagerie Zengarry Fauxmage Bleu cashew cheese
1-2 Tbsp sliced almonds
1 sprig of fresh rosemary
A drizzle of agave nectar
Slice the dates lengthwise and remove the pit. Fill each date with a Tbsp of Fauxmagerie Zengarry Fauxmage Bleu cashew cheese.
Arrange the stuffed dates on a platter. Drizzle with agave nectar. Sprinkle with sliced almonds and chopped fresh rosemary.
Take your holiday cheese ball up a notch this year with this simple recipe.
Not only is this a easy vegan recipe that will impress all your guests, there are only 3 ingredients, and there is a sweet surprise inside.
1 wheel Fauxmagerie Zengarry Creamy Swiss (previously Gruyère style) Cashew Cheese
1-2 Tbsp. Top Shelf Preserves Rhubarb Raisin Chutney or your favourite savoury preserves
1/4 cup toasted pecans, chopped
Slice your Fauxmagerie Zengarry Creamy Swiss Cashew Cheese wheel in half horizontally. Place the chutney on the bottom layer of Creamy Swiss and top with the top layer. It's easiest to do this when the cheese is very cold and firm.
Place the layered cheese ball on a piece of plastic wrap and let it sit at room temperature about 10 minutes or so to soften.
Sprinkle the chopped pecans on top and all around the cheese ball. Wrap the sides of the plastic wrap up around the cheese ball and form the cheese into a ball shape while pressing the chopped pecans into all side of the cheese ball.
Chill the cheese ball in the plastic wrap for an hour.
Serve with bread and dried apricots.
These mini cheese ball bites are not only cute, they make the perfect party finger food. No more messy half eaten messy cheese ball. Serve them with bread or crackers on the side, and just watch them disappear!
1 wheel of Fauxmagerie Zengarry Smokey Jalapeño Cashew Cheese - cold right out of the fridge
1/4 cup chopped pecan pieces
2 Tbsp chopped rosemary or chopped green onion
1/4 cup bacon flavoured tempeh (crumbled and sautéd) or simulated bacon bits
10 pretzel sticks
Combine the crumbled tempeh (or bacon bits), chopped rosemary and chopped pecan pieces in a shallow bowl and combine well.
With a small (about 1/2 Tbps) ice cream scoop, scoop out balls of Fauxmagerie Zengarry Smokey Jalapeño Cashew Cheese and drop them into the tempeh mixture. Carefully roll them around until they are covered with the mixture. Arrange the cheeseballs on a serving platter and insert a pretzel stick into each one.
Refrigerate the cheeseballs until you are ready to serve them.
No holiday celebration is complete without Baked Brie.
This simple but delicious classic can be made vegan so easily with Zengarry Double Crème Brie Style Cashew Cheese!
1 wheel of Fauxmagerie Zengarry Double Crème Brie Style Cashew Cheese
1/2 cup of your favourite red pepper jelly
Preheat the oven to 350 degrees F.
Place your wheel of Fauxmagerie Zengarry Double Crème Brie Style Cashew Cheese in an oven proof decorative dish. Top it with the red pepper jelly. Bake at 350 for 10-15 minutes until it's warm and softened.
Garnish with chopped rosemary and toasted pine nuts if desired. Serve warm with sliced fruit, crackers and/or bread.
Brie en Croûte (Brie in pastry) is a favourite holiday staple, and for good reason! If there's anything better than cheese, it's cheese baked n pastry!
It may sound complicated, but it really is simple; and the results are sinfully decadent. If you're feeling at all intimidated by the pastry decorating check out our step by step video guide on Youtube.
This cranberry sauce, made with oranges pecans and port is rich and flavourful, but you can use store bought in a pinch and add some toasted pecans.
Serve it for dessert with apple and pear slices!
First, make your Spiced Cranberry Sauce and allow it to chill for at least an hour. You will have leftover Cranberry Sauce, but you can serve it for Christmas dinner with your Tofurky or on another holiday cheese plate to accompany your Zengarry Brie or Holiday Brie cashew cheese!
Spiced Cranberry Sauce with Oranges, Pecans and Port
Combine all ingredients except port in a medium saucepan over medium low heat. Cover and cook, stirring occasionally, until most of the cranberries have “burst" and released their juices, about 10 minutes.
Add port, stir completely and chill.
For the Brie en Croûte
Roll out your puff pastry on a floured surface until it's about 10 inches square. Trim your pastry to about the size and shape of a large dinner plate. Save the trimmings to decorate the top of your pastry.
Place about 1/2 cup of Spiced Cranberry Sauce with Oranges, Pecans and Port in the centre of your puff pastry circle. Place your wheel of Zengarry Brie style nut cheese on top of the Cranberry sauce. Brush the edges of the pastry circle with almond milk and fold up around the Brie to form a package. Pat the edges in place. Flip your nut cheese/pastry package over and place it on a cookie sheet lined with parchment paper. Decorate your pastry with pastry cut outs (small cookie cutters are handy for this), brushing each piece with almond milk before applying so that it sticks.
Preheat your oven to 375 degrees F. Brush your pastry all over with a little olive oil and cook for 20 minutes until golden brown.
For some folks (like me) holiday eating is about one thing, and one thing only: cheese. Lots and lots of cheese. Even a vegan can be a cheese-aholic these days!
Holiday entertaining and cheese traditionally go hand-in-hand, but you can easily swap out the dairy from your favourite holiday appetizers with Zengarry fauxmages, and your guests won't miss a thing!
Cheese plates are a holiday staple for sure, and holiday entertaining can be as easy as pairing your faxumage with the right wine jelly. But sometimes you just need something a little more special. Like say cheese baked in pastry!
These five easy cheesy vegan appetizers will make the whole family melt.
Missing fried cheese sticks now that you're dairy-free? We've got you covered with this tasty little recipe!!
Serve with a side of marinara sauce or sriracha aioli (vegan mayo mixed with sriracha) for a super cheesy snack!
Panko Crusted Cheese Squares
1 package Fauxmagerie Zengarry Gruyère style cashew cheese - very COLD
1/2 cup flour
1/4 cup almond milk
3/4 cup seasoned Panko crumbs
2-3 Tbsp. oil for frying
Mix the flour and almond milk in a small bowl. Cut your Fauxmagerie Zengarry Gruyère style cashew cheese into cubes. Coat the cubes in the flour/almond mixture and then roll them in Panko crumbs.
Sautée the Panko crusted vegan cheese squares in oil until golden.
Enjoy them with your favourite dipping sauce!
Carpaccio was originally made with thinly sliced beef, but we're veg'ing it up by replacing the beef with beets! And of course making it dairy free with Zengarry fauxmage.
This beautiful summer salad is simple to prepare and is sure to impress even your snootiest foodie friends!
I layered a combination of golden and red beets to make it a bit more interesting. You'll want to have a mandolin on hand to slice your beets super thin. You can pick one up pretty inexpensively at any kitchen gadget store.
Feel free to skin a whole pomegranate for this recipe or for the less adventurous cook, look for them at the store already skinned. I got mine at Costco.
3-4 whole beets
1/2 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
1 handful of micro greens
2 Tbsp. pomegranate seeds
1 Tbsp. toasted pine nuts
Wrap each beet in aluminum foil and roast in the oven at 350 degrees F for 40-45 minutes. Allow the beets to cool and then slice thinly with a mandolin.
Layer the beet slices in a serving dish. Top with spoonfuls of Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese (I used a small ice cream scooper for this). Garnish with micro greens, pomegranate seeds and toasted pine nuts. Drizzle with dressing of choice. I used this Cilantro Lemon Vinaigrette (recipe follows).
Cilantro Lemon Vinaigrette
⅓ cup olive oil
2 Tbsp water.
2 handfuls cilantro
juice of ½ lemon
2 tsp. garlic, diced
¼ tsp. salt
1 tsp agave nectar
2 Tbsp red wine vinegar
As the weather gets warmer I'm trying to add more raw meals to my diet. The staples of a raw food diet are raw fruits, vegetables, nuts, seeds, sea vegetables, fermented foods and sprouted grains. This simple recipe incorporates many of these and is super delicious to boot!
Unlike your typical sushi these tasty little morsels are grain free, low in sodium and packed with fresh raw veggies!
Don't let the sushi rolling intimidate you. It may take a couple of tries to get it just right, but it's actually easier than it looks. If you don't have a bamboo sushi rolling mat (you can get these very inexpensively at most Asian markets) you can lay a piece of saran wrap or parchment paper over a thick dishtowel.
Feel free to mix it up with your favourite veggies or whatever you happen to have in the fridge right now. We used our Garlic and Fine Herbs cashew cheese for these beauties, but you can just as easily swap it out for your favourite fauxmage flavour.
3-4 nori sheets
1 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese.
1 ripe avocado, sliced
1/2 a cucumber, thinly sliced
1 mango, thinly sliced
1 handful of pea shoots
Lay a nori roll out on a bamboo sushi rolling mat. Spread the nori sheet with Zengarry vegan cheese. Top the cheese with a layer of thinly sliced cucumbers. Create a line of the remaining veggies along the bottom edge of your nori sheet. Roll your sushi up in the sushi rolling mat and give it a little squeeze inside the roll. Unroll the mat and place the sushi roll on a cutting board. Cut the roll into 4-6 pieces.
Repeat with the remaining ingredients. Serve with pickled ginger if you like!