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6 Vegan Super Bowl Snacks

Great food is one of the highlights of Game Day and these tasty vegan recipes are no exception! Your friends won’t even miss the dairy when you serve them these Zengarry Super Bowl favourites made with our delicious vegan cashew cheese!

Jalapeno Poppers

Be prepared to be asked to make these fun vegan appetizers again and again! These crispy stuffed Jalapeño Poppers are made with our Fauxmagerie Zengarry Smokey Jalapeño cashew cheese. Warm, zesty, gooey goodness!


6 jalapeño peppers, cut lengthwise, seeds and pith removed

1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese

1/2 c. almond milk (or other non-dairy milk)

1.5 Tbsp. ground flax seed

1/4 c. flour

1/2 to 3/4 c. bread crumbs or Panko

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

1/8 tsp. salt

Salsa or cashew sour cream for serving


1. Prep the Jalapeños. Remove the pith and seeds. (Wear gloves. Trust me on this.) Fill the jalapeños with Fauxmagerie Zengarry Smokey Jalapeño cashew cheese.

2. Set up the breading line up. One bowl of almond milk/flax mixture. One bowl of flour. One bowl of bread crumb mixture. Dip Jalapeños in flour, then flax mixtures, then bread crumb mixture, then lay them on a cookie sheet lined with parchment paper.

3. Bake in a preheated 350 degrees F oven for 25 minutes or until golden brown. Serve with salsa or cashew sour cream.


BBQ Cauliflower ‘Wings’

These BBQ ‘wings’ are melt-in-your-mouth crispy and delicious! Cauliflower florets are baked, smothered in BBQ sauce and drizzled in our zesty vegan Queso sauce made with Fauxmagerie Zengarry Smokey Jalapeño cashew cheese!


1 head cauliflower, cut into medium size floret wedges

Olive oil

Ground black pepper and salt

1 pkg. Fauxmagerie Zengarry Smokey Jalapeno cashew cheese

½ cup barbecue sauce of your choosing


1. Cut cauliflower into floret wedges not too small to fall apart through grill and not too large to cook through.

2. Coat florets in olive oil and season with salt and pepper.

3. Bake cauliflower florets in 450 degree F oven on baking sheet for 15 minutes (turn once halfway through).

4. Coat florets in BBQ sauce and return to oven for 5 more minutes.

5. Drizzle or dip in Zengarry Queso Sauce (see recipe below).


Zengarry Queso Sauce

Dip your favourite tortilla chips, bread or veggies in our delicious Zengarry Queso Sauce. Make extra and use it in one of our other zesty recipes!


1 package of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese

1/2 cup of unsweetened almond milk

1/2 cup prepared salsa Cayenne pepper to taste

(REMEMBER.. a little goes a long way! Just a pinch will do!)


1. In a small saucepan, combine Fauxmagerie Zengarry Smokey Jalapeño cashew cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy.

2. Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan!


Cheesy Refried Bean Taquitos

These tasty vegan taquitos make an awesome Game Day snack or appetizer for any event. They are so simple to make with minimal ingredients but tons of flavour!


1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese

12 small corn tortillas

1½ c. refried beans

5-6 green onions, chopped

Olive oil


1. Preheat the oven to 350 degrees. Grease a large baking sheet generously with olive oil or line it with parchment paper and set it aside.

2. Heat the corn tortillas for about 10 seconds in the microwave to soften them.

3. Spread 1 Tbsp. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese on the middle of each tortilla, lengthwise.

4. Spoon 1 Tbsp of refried beans onto the middle of each tortilla spread out on top of the cheese.

5. Sprinkle some chopped green onion onto the refried beans on each tortilla.

6. Roll each tortilla tightly and secure with a toothpick placing them on the baking sheet seam side down. Brush the top of each taquito with olive oil.

7. Bake in the oven for 15 minutes. Flip the tortillas and bake for another 5 minutes, until edges are slightly browned.

8. Serve with your favourite Tex-Mex inspired dips, like Zengarry Queso sauce (see recipe above). Easy 4 ingredient guacamole (see below) and salsa. Enjoy!


Vegan Chili Cheese Fries

Make this Instant Pot Vegan Chili ahead of time and serve over your favourite sweet potato or regular fries. Smother with our Zengarry Queso Sauce (see recipe above) for the perfect Super Bowl main event!


1 Tbsp. olive oil

1 small onion, finely chopped

1/2 medium red bell pepper, chopped

2-3 cloves garlic, minced

½ cup vegan sausage, chopped

2 tsp. chili powder

1 tsp. cumin

1/2 tsp. cayenne pepper

1/2 tsp. dried oregano

1 1/2 tsp. salt

18 ounce can diced tomatoes

2 Tbsp. tomato paste

15 ounce can kidney beans, drained and rinsed

Freshly ground black pepper


1. Set your Instant Pot to sauté. Heat the oil and sauté the onions and red pepper until soft. Add in the garlic and vegan sausage and stir until brown, about 3 minutes. Add cumin, chili, oregano and salt, stir until fragrant. Shut off the saute setting.

2. Stir in tomatoes, tomato paste and black beans. Cover your Instant Pot and turn the valve to the sealing position. Select Manual Settings and adjust pressure to high for 4 minutes.

3. When finished cooking, quick release pressure according to manufacturer’s directions.

4. Serve over sweet potato or regular French fries and top with Zengarry Queso Sauce (see recipe above).


For where to buy our cashew cheese, visit:


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