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Five Vegan Easter Menu Ideas

Updated: Apr 1, 2019

Spring has arrived and that means Easter weekend! We know you have a busy holiday weekend of entertaining and visiting planned, so we have saved you some time by putting together some of our favourite Easter entertaining recipes. These recipes are delicious, dairy-free, vegan, and sure to please.


Vegan Eggs Benedict

If you are a fan of Eggs Benedict, then you will LOVE our vegan take on this classic brunch dish!


  • 4 english muffins

  • 4 veggie burger patties or vegan sausage

  • 1 tomato, sliced

  • 1 avocado, sliced

  • Fresh watercress

  • ½ package of your favourite Fauxmagerie Zengarry cashew cheese

  • 1 Tbsp. olive oil

  • Salt & pepper, to taste

  • Hollandaise sauce (see recipe below)


  1. In a skillet over medium heat, cook the veggie patty or veggie sausage in olive oil until lightly browned and crisp.

  2. Spread the Fauxmagerie Zengarry cashew cheese on the toasted english muffins. Add the veggie meat, watercress, tomatoes, avocado and top with the Hollandaise sauce.

  3. Season with salt and pepper and enjoy!

For the Hollandaise sauce


  • 2 Tbsp. olive oil

  • ¼ cup minced shallot

  • 1 ½ cups unsweetened almond milk

  • 2 Tbsp. plus 1 tsp. arrowroot

  • ¼ cup white wine

  • 3 Tbsp. white wine vinegar

  • ¼ tsp. turmeric

  • 2 Tbsp. vegetable broth powder

  • 2 Tbsp. nutritional yeast

  • 1 Tbsp. freshly squeezed lemon juice

  • ¼ tsp. salt or to taste


  1. In a small saucepan, sauté the shallot in oil or broth or water for about 3 minutes.

  2. Meanwhile whisk the almond milk and arrowroot together until the arrowroot is mostly dissolved. Add turmeric and broth powder to the milk mixture.

  3. Add the white wine and vinegar to the shallots. Turn the heat to high and bring to a boil. Cook for about 5 minutes, until the liquid has reduced to about 2 Tbsp.

  4. Add the milk mixture to the pan and reduce heat to medium. Whisk constantly for 5-7 minutes until the sauce thickens.

  5. Once the sauce is thickened add the nutritional yeast, lemon juice and salt.


Asparagus Mushroom Tart

This tangy pastry recipe uses our delicious Garlic & Fine Herbs cashew cheese!


  • 1/2 package of vegan puff pastry, flat bread or any other kind of bread

  • 1 Tbsp vegan margarine

  • 1 small onion, minced

  • 1/2 pound of asparagus, cut into 1/2 inch pieces with 3-4 left long for garnishing the top of the tart

  • 8-10 mushrooms, sliced some reserved for decorating the top of the tart

  • 2 garlic cloves, minced

  • 1 tsp herbes de Provence

  • 3 Tbsp. dry white wine

  • 1/2 package of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese

  • 1/2 tsp sea salt


  1. Preheat the oven to 400 degrees Farenheit.

  2. Roll out puff pastry to a size to fit your tart pan. Spray your tart pan with a little non-stick spray. Lay your puff pastry in the tart pan and tuck in the edges.

  3. Add margarine to a preheated non-stick frying pan. Add onion, chopped mushrooms, asparagus, garlic and herbs de Provence and sauté on medium heat until the vegetables soften (about 10 minutes). Deglaze the pan by adding wine and mixing well until most of the liquid has evaporated.

  4. Turn the heat down to low and add Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese and salt. Mix well and remove from heat.

  5. Spread your cheese mixture into the puff pastry shell and garnish with reserved asparagus spears cut in half lengthwise and mushroom slices.

  6. Brush the top of pastry and tart with a bit of melted margarine and bake at 400 degrees F for 25 minutes or until golden brown.


Roasted Carrots & Vegan Cheese Glaze

Try something different with your carrot side dish and wow your Easter guests with this Zengarry favourite!


  • 3 lbs of carrots

  • 2-3 Tbsp. of coconut oil, melted

  • 1 Tbsp. of dried rosemary

  • 1 Tbsp. of dried thyme

  • 1 garlic clove, minced

  • 1 package of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese

  • ½ cup of vegetable broth

  • Salt and pepper, to taste


  1. In the sink, brush the carrots under the water. Place them on a baking sheet covered with foil.

  2. In a small bowl, mix the coconut oil, rosemary, thyme, garlic, salt and pepper. Brush the carrots with the oil and spice mixture.

  3. Bake in the oven at 400 degrees for 25-30 minutes.

  4. In a small pan, heat the Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese with the vegetable broth until it's fully melted and smooth.

  5. Remove the carrots from the oven and place them on a serving plate. Top with the cheese sauce and enjoy.


Sun-Dried Tomato Basil Roll-Ups

Our very popular Sun-Dried Tomato & Basil cashew cheese is the star of this dish! These cheesy pastries are a perfect indulgence for your guests who are eating vegan or dairy-free.


  • 1 pkg. vegan puff pastry

  • 1 pkg. Fauxmagerie Zengarry Sun-Dried Tomato & Basil cashew cheese

  • 1 Tbsp. olive oil

  • 2 red peppers sliced

  • 1 lb. asparagus, rough ends removed

  • Pinch of salt

  • 1 recipe tomato sauce (see below)

  • Large handful of chopped fresh basil

  • Splash of non-dairy milk

Tomato Sauce Ingredients:

  • 400 g. ( 14 oz ) can of diced tomatoes

  • 1 Tbsp. tomato paste

  • 1 Tbsp. vegan Worcestershire sauce (or tamari)

  • 2 tsp. brown sugar

  • Pinch of salt

  • 1/2 tsp. black pepper


  1. Preheat the oven to 400 degrees F.

  2. Begin by making the tomato sauce. Over a medium heat, place the tomatoes, tomato puree, vegan Worcestershire sauce and sugar into a pan an cook for 7-8 minutes allowing the sauce to thicken.

  3. To prepare the peppers and asparagus, place them in a pan with the oil and a pinch of salt and stir fry over a low heat for 12-15 minutes until very soft.

  4. Roll out the sheet of puff pastry on a floured surface until ¼ inch thick. Spread evenly with Fauxmagerie Zengarry Sun-Dried Tomato & Basil cashew cheese. Leave a little space at each side.

  5. Next add the tomato sauce, then the peppers and asparagus.  Sprinkle with chopped fresh basil.

  6. Now, starting at one of the shorter ends, start rolling the pastry into a log. Put this into the fridge for 15-20 minutes to firm up.

  7. Remove from the fridge and using a sharp knife, cut into 8 slices and lay these on a baking tray that has been lined with parchment. Brush with some non-dairy milk and bake for 30-35 minutes or until puffed up and golden.


Easy Vegan Pear & Creamy Swiss Galette

This sweet & savoury vegan dish features our Creamy Swiss cashew cheese. It is best served warm and toasty, right out of the oven!


  • 1 pkg. Pillsbury Crescent Rolls

  • 1/2 c. Fauxmagerie Zengarry Creamy Swiss cashew cheese

  • 1 pear, sliced into wedges

  • 1 Tbsp. sugar

  • 1 tsp. minced fresh rosemary

  • Balsamic reduction

  • Rosemary sprigs to garnish


  1. Preheat the oven to 350 degrees F.

  2. Unroll the Pillsbury Crescent Rolls and form it into one big rectangle, pinching together the seams.

  3. Spread Fauxmagerie Zengarry Creamy Swiss cashew cheese on the centre of the pastry leaving an inch or so along the edges cheese free.

  4. Arrange your pears down the centre of the pastry alternating the large side of the wedge.

  5. Fold over the edges of the pastry towards the centre and pinch together or score with a fork all around the edges. Sprinkle with sugar and rosemary.

  6. Allow to cool 10 minutes and drizzle with balsamic reduction. Garnish with fresh rosemary sprigs if desired.


For where to buy our cashew cheese, visit:


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