Having guests for Brunch and not sure what to serve? Here is a collection of 6 of our favourite cheesy, vegan Brunch recipes that are sure to be a hit around your table!
Vegan Broccoli Quiches
These cute mini Broccoli Quiches are perfect for your next vegan brunch table spread! The filling is made with our Garlic & Fine Herbs cashew cheese and is both dairy-free and gluten-free! Your friends and family will love these so much you will be asked to make them again and again.
10 mini pie crusts
1 Tbsp. olive oil
1 yellow onion, minced
3 cloves of garlic, minced
1⁄2 tsp. dried thyme
3 cups of broccoli florets chopped
1 pound firm organic tofu, drained
1⁄2 package Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese
1 tsp. dijon mustard
1⁄2 tsp. turmeric
Salt & pepper, to taste
1. Preheat the oven to 350 degrees. Poke the pie crust with a fork a few times and cook for 10 minutes.
Sauté onion and garlic in olive oil over medium heat until onion is translucent. Add broccoli, thyme, salt and pepper and continue to cook another 5 minutes until broccoli has softened.
In a food processor, crumble the tofu and pulse until fairly smooth. Add Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese, mustard and turmeric and process until smooth. Add half of the onion and broccoli mixture to the food processor and process until combined, but chunky.
Scrape the tofu mixture into a large bowl, add the remaining broccoli and onion mixture and mix well. Scoop the tofu mixture into the partially cooked pie shells and smooth the top. Decorate with cherry tomato halves. Bake at 350 degrees for 20 minutes.
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
½ package of your favourite Fauxmagerie Zengarry cashew cheese
1 Tbsp. olive oil
Salt & pepper, to taste
Hollandaise sauce (see recipe below)
In a skillet over medium heat, cook the veggie patty or veggie sausage in olive oil until lightly browned and crisp.
Spread the Fauxmagerie Zengarry cashew cheese on the toasted english muffins. Add the veggie meat, watercress, tomatoes, avocado and top with the hollandaise sauce. 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
In a small saucepan, sauté the shallot in oil or broth or water for about 3 minutes.
Meanwhile whisk the almond milk and arrowroot together until the arrowroot is mostly dissolved. Add turmeric and broth powder to the milk mixture.
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.
Add the milk mixture to the pan and reduce heat to medium. Whisk constantly for 5-7 minutes until the sauce thickens.
Once the sauce is thickened add the nutritional yeast, lemon juice and salt.
Crepes with Vegan Chèvre and Blueberry Citrus Sauce
For this dish you can use your favourite crêpe recipe or the one for whole wheat crêpes that is included below. We recommend using whole wheat pastry flour and not regular whole wheat flour for best results. This recipe uses our limited Rosemary Blueberry Chèvre cashew cheese, but you could use Zengarry Double Creme or Creamy Swiss style vegan cashew cheese.
Lynda's Tip: make the crêpes and Blueberry Citrus Sauce the night before and then assemble the whole dish in the morning.
Blueberry Citrus Sauce
1/4 c. orange juice
3 Tbsp. lemon juice 1/2 cup sugar 1 Tbsp. cornstarch
4 c. frozen blueberries zest from the lemon
In a saucepan combine orange juice, lemon juice, sugar and cornstarch.
Heat over medium heat and mix until well combined and the sugar is dissolved.
Add the blueberries, bring to a boil and simmer for 10-15 minutes.
Remove from heat and add lemon zest. Allow to cool and thicken slightly.
Ingredients (for the crêpes):
1 1/2 c. of whole wheat pastry flour
2 Tbsp. cornstarch 1 tsp. salt 1 c. water
1 c. almond milk 2 Tbsp. sunflower oil
2 Tbsp. maple syrup
1 pkg. Fauxmagerie Zengarry Rosemary Blueberry Chèvre cashew cheese
Blueberry Citrus Sauce
Put all ingredients in the blender. Blend on high for a minute or so.
Refrigerate the batter for about 1 hour. The batter should be very thin.
Heat a non-stick pan. It will be ready when a few drops of water sizzle when dropped on the pan.
Spray the pan with non-stick cooking spray. Ladle about 1/2 cup batter into your pan.
Swirl the pan gently to spread the batter out into a large circle.
Cook until the edges of the crêpe is dry and the centre is bubbling. Flip and cook another minute or so. Remove to a plate and repeat with the rest of the batter.
Lay out a crêpe on a flat surface. Spread Fauxmagerie Zengarry Rosemary Blueberry Chèvre cashew cheese all the way down the crêpe and roll the crêpe up like a cigar.
Repeat with the rest of the crêpes.
Top with Blueberry Citrus Sauce, add orange wedges and serve.
Vegan Breakfast Burrito
Who said burritos are just for dinner? These vegan breakfast burritos are loaded with vitamins and nutrients and best of all- taste!
2 whole wheat tortillas
1/2 cup refried beans
4 Tbsp. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
1 ripe avocado, sliced
2 green onions, chopped
2 handfuls chopped lettuce or other greens
2 Tbsp. salsa
2 Tbsp. Kalamata olives, sliced
Spread 2 Tbsp. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese down the middle of each tortilla. Spread the refried beans on top, add the avocado, green onion, olives, salsa and greens.
Place each tortilla on a piece of aluminum foil. Fold in the sides of the tortilla around the fillings and wrap the foil around tightly. Twist the top and bottom of the foil packet like a cigar.
Raspberry Chia Jam & Creamy Swiss
A great start to the morning starts with a delicious breakfast! We absolutely love this recipe to start the day, or for a sweet snack!
Raspberry Chia jam Ingredients:
2 c. raspberries (fresh or frozen & thawed)
1 Tbsp. maple syrup 1 Tbsp. lemon juice 2 Tbsp. Chia seeds
1 c. fresh strawberries
1⁄2 c. fresh basil
1⁄2 c. Fauxmagerie Zengarry Creamy Swiss cashew cheese
Blend the raspberries, maple syrup, and lemon juice.
Remove from the blender and stir in the Chia seeds in a jar with a tight-fitting lid.
Shake well, refrigerate 15 minutes. Shake well, refrigerate at least another 30 minutes.
Serve on toast with Fauxmagerie Zengarry Creamy Swiss cashew cheese.
Garnish with fresh berries and chopped basil.
Vegan Lox & Cream Cheese
4 carrots, pealed and cleaned
1 Tbsp. soy sauce or tamari
1 tsp. Dulse flakes or other seaweed flakes
1/2- 3/4 tsp. liquid smoke
Juice from 1/2 a lemon
Preheat the oven to 400 degrees F.
Slice the carrots into long, thin strips using a carrot peeler. In a small bowl, mix together soy sauce, Dulse flakes and liquid smoke.
Line a shallow oven proof pan (like a pie dish) with aluminum foil. Place the carrots onto the aluminum foil and drizzle with the soy sauce mixture. Toss the carrot strips with the marinade and then fold the aluminum foil around the carrots into a pouch.
Bake the carrot lox at 400 degrees F for 15 minutes. Remove from the oven and allow it to cool completely. To speed up the process, put the lox in the refrigerator. Before serving, squeeze lemon juice all over the carrot lox and toss to coat.
Assemble your Lox & Cream Cheese Platter
Fauxmagerie Zengarry Garlic & Fine Herbs or Sun Dried Tomato & Basil cashew cheese
Thinly sliced red onion rounds
Fresh dill sprigs
Arrange all the ingredients onto a decorative platter and serve!
Let your guests assemble the perfect bagel combination with all their favourite toppings.
For where to buy our cashew cheese, visit: