Cheesy Layered Bean Dip
1 can refried beans with jalapeños
3/4 cup salsa
Zengarry Queso Sauce
1 cup chopped romaine lettuce
3 green onions, chopped
a handful of sliced black olives
1. Layer the refried beans in an oven proof dish. Top with salsa and Zengarry's Queso Sauce. Bake at 350 degrees F for 20-25 minutes. Remove from the oven. Top with lettuce, green onions and olives.
Serve warm with your favourite nacho chips!
Corn on the Cob (Zengarry Style)
4 ears corn, unhusked
2 Tbsp. olive oil
1 tsp chili powder
Fresh cilantro, to taste
Salt & pepper, to taste
For the sauce:
½ cup Fauxmagerie Zengarry Creamy Swiss cashew cheese
½ cup vegetable broth
1. In a pan, over medium heat, mix the Fauxmagerie Zengarry Creamy Swiss cashew cheese and the vegetable broth. Cook until you get a creamy texture.
1. Preheat oven to 350 degrees. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 35-40 minutes.
2. Peel down the husks. Rub each ear corn with the olive oil, chili powder, salt and pepper. Top with Fauxmagerie Zengarry Creamy Swiss cashew cheese sauce and fresh cilantro.
Pumpkin Black Bean Burritos with Queso Sauce
2 tsp. olive oil
1 medium yellow onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, minced
1 can black beans, drained
1 1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 cups pumpkin puree
1 Tbsp. lime juice
2 tsp maple syrup
8-10 flour or corn tortillas
1 cup of your favourite salsa
1 cup of Zengarry Queso sauce
Green onions, cilantro, and/or avocado for garnish
1. Heat the olive oil in a frying pan. Add the onion and bell pepper and sauté until onion is translucent, about 5 minutes. Add garlic and jalapeño and cook for 2 minutes more. Add the black beans, spices, salt pumpkin puree and stir in well. Cook stirring until everything is heated through and well mixed. Remove from heat and add the lime juice and maple syrup.
2. Preheat the oven to 350 degrees F. Spray an oven proof casserole dish with non-stick cooking spray. Lay a tortilla flat. Fill with about 1/3 cup of the pumpkin mixture and roll up like a cigar. Place the burrito at the inside edge of the casserole. Repeat this process with the rest of the tortillas, lining the filled burritos up next to each other in the casserole.
3. Top the tortillas with salsa and Zengarry Queso sauce. Cover the casserole with aluminum foil and bake at 350 degrees F for 30 minutes. Remove the foil and cook for 10 minutes more. Remove from the oven and let stand 10 minutes.
4. Garnish with green onions, cilantro and/or avocado and serve warm.
6 jalapeño peppers, cut lengthwise, seeds and pith removed
1 package of Fauxmagerie Zengarry Smokey Jalapeno cashew cheese
1/2 cup almond milk (or other non-dairy milk)
1.5 Tbsp ground flax seed
1/4 cup flour
1/2 to 3/4 cup 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 Zengarry Smokey Jalapeño 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.
Crispy Tofu Tacos
4-6 corn tortillas
1 red bell pepper, sliced
1 block tofu, extra firm
1 Tbsp. garlic powder
1 tsp chili powder
4 Tbsp. olive oil
1 cup panko crumbs
Salt & pepper, to taste
For the sauce:
½ package Fauxmagerie Zengarry Smokey Jalapeno cashew cheese
1 Tbsp. olive oil
1 avocado ripped
1 tsp paprika
1 tsp Sriracha sauce
1 tsp salt
1. Roll up the block of tofu in a new layer of paper towels, then place the covered tofu on a plate and place something heavy on top of it to help it drain. Let the tofu drain at least 15 minutes.
2. Once the tofu is drained, cut the block in small cubes. Toss them in olive oil first then in panko crumbs. In a skillet over medium heat, cook the tofu cubes 2-3 minutes on each side until crispy. Season with garlic powder, chili powder, salt and pepper.
3. Start building your tacos. Spread your corn tortillas on a surface, add red bell peppers, crispy tofu cubes, avocado, fresh cilantro and the Fauxmagerie Zengarry Smokey Jalapeno sauce.
For the sauce :
1. In a food processor, add the Fauxmagerie Zengarry Smokey Jalapeno cashew cheese, olive oil, avocado, paprika, Sriracha sauce and salt. Mix until well blended.
In my humble opinion, cheese is the ultimate Easter entertaining food. It comes ready-made, requires minimal fuss and its creaminess adds an extravagance to any Easter table. Always make sure to have some wheels in the freezer that you can pop on a cheese plate at a moment's notice to make even your unexpected guests feel spoiled.
A cheese board can be as simple as one cheese with a couple of pairings, or more elaborate like the ones below. Follow these simple tips and ideas to take your holiday entertaining up a notch or two.
Selecting the Cheese
Offer a variety of flavours and textures. Soft, aged, smokey, sweet. For example our Holiday Brie (a bit sweet), Aged Gruyère with Cumin Seed, Garlic and Fine Herbs (soft) and Pub Cheddar (a bit sharper). Served softer cheeses like our Garlic and Fine Herbs or Sun Dried Tomato and Basil flavours in a simple small dish or a wide mouthed mason jar. This gives the plate a bit of an earthy simple feel and it allows the cheese to take centre stage.
How Much is Enough?
Plan for 3 to 4 ounces per guest. That is approximately half a container per person. So if you are expecting 6-8 people, 3 or 4 cheeses should provide enough for all of your guests to enjoy.
Offer a selection of breads and crackers. You may want to include at least one gluten free option such as rice crackers, Mary's crackers or apple or pear slices.
Choose two or three preserved condiments that pair well with your cheese selections. A few of our favourites are: Garlic Scape and Jalapeño Jelly from The Garlic Pantry, Pickled Beans from Top Shelf Preserves, Caper and Kalamata Tapenade from The Garlic Box and Sun Dried Kalamata Olives.
Other sweet and salty foods pair well with your fauxmages as well. Try adding some Gusta Sausage rounds (their new Montrealien style is fantastic), Yves deli slices or veggie path to make your board more charcuterie style. Dried apricots or figs a make welcome addition to traditional grapes. Spiced or Candied nuts are also a fun addition. Check out this post for more tips on Charcuterie Boards.
Zengarry Serving Tips
Label each cheese. Make sure to identify allergy risks, nut allergies in particular.
Have a separate cheese knife for each cheese.
Place your fauxmage directly onto the cheeseboard from the refrigerator. They can soften and be a bit of a challenge to transfer onto the board if they've been out of the fridge for a while.
Serve the Brie style flavours at room temperature. The flavour is mellower and the texture creamier when they are a bit softer.
Use layers and platters of different heights for interest and impact.
If you're having several guests put place the cheese platters on more than one table to avoid guest gridlock.
Of course pairing your fauxmages with your favourite wines and artisanal beers is always popular.
These tasty vegan taquitos make an awesome snack or appetizer for any event. They are so simple to make with minimal ingredients but tons of flavour.
Serve them up for the next Canadians hockey game and just watch them disappear!
1 wheel of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
12 small corn tortillas
1½ cups refried beans
5-6 green onions, choppedolive oil
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.
Heat the corn tortillas for about 10 seconds in the microwave to soften them.
Spread 1 Tbsp of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese on the middle of each tortilla, lengthwise. Spoon 1 Tbsp of refried beans onto the middle of each tortilla spread out on top of the cheese. Sprinkle some chopped green onion onto the refried beans on each tortilla.
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.
Bake in the oven for 15 minutes. Flip the tortillas and bake for another 5 minutes, until edges are slightly browned.
Serve with your favourite Tex-Mex inspired dips, like Zengarry Queso sauce, Easy 4 ingredient guacamole (see below) and salsa.
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.