Britain is traditionally a nation of cheese lovers and giving up the yellow stuff might be the hardest thing on your dairy-free journey. Whether you've decided to embrace a totally vegan diet, or you're trying to cut down on dairy this Veganuary and beyond, 100% plant based, award winning Sheese has some recipe inspiration for you – without a morsel of traditional dairy based cheese in sight:
VEGAN PROTEIN CHORIZO BURGERS
Prep. time 10 minutes | Cooking time 15 minutes | Makes 4-6 burgers
A fantastic meal to throw together in a pan, these vegan protein burgers are an animal free delight using our mature cheddar style slices and vegan chorizo sausage. Enjoy!
1 tbsp. olive oil
2 cloves of garlic
2 cups vegan soya mince
200g vegan sausage (chorizo ideally)
Salt & pepper to taste
½ cup wholewheat flour
½ cup ground almonds
1-2 tbsp. hemp protein
Bute Island Mature Cheddar Slices
Begin the process by placing a pan at medium heat, pour the olive oil and allow it to heat, throw in the chopped onion and garlic and lightly fry until golden.
Add the soya mince and the chunks of the vegan chorizo and lightly fry with the onions and garlic, add salt and pepper to taste.
Transfer the mince into a powerful food processor and pulse until the ingredients are completely mushed together, pour this mixture into a mixing bowl.
Add the flour, ground almonds and hemp protein – combine the ingredients together using your hands (at this point you may want to add more or less flour depending on the texture of the burgers, you don’t want it to mushy – also adjust seasoning if needed).
To make the burgers you can use a burger press, but if you don’t own one, you can simply shape them into a burger by rolling them into a ball and squashing them into a burger patty.
Now that the burger patties are formed, placed them in a baking tray lined with greaseproof paper and place in the oven and cook for 10-15 minutes.
Remove from the oven and add some Bute Island Mature Cheddar Slices, avocado slices, fried onions and beetroot strips (you can play around with toppings)
SWEET CHILLI EDAMAME & NOODLE STIR FRY
Prep. time 05 minutes | Cooking time 20 minutes | Serves 1
Another eastern Asian treat, this dish makes the most of edamame (boiled soybeans in the pod). It’s a wonderful Oriental vegan recipe that adds a bit of spice and variation to any vegan menu while being both healthy and nutritional.
1 teaspoon sesame oil
1 teaspoon Chinese 5 Spice powder
1/2 teaspoon chopped garlic
Juice of 1/2 lime
1 teaspoon coconut amino sauce or tamari
Pinch of chilli flakes
1/2 edamame beans
1 large pack of stir fry vegetables
2 tablespoons Bute Island Sweet Chilli Creamy Sheese
1 portion of rice noodles
Heat the sesame oil in a large frying pan or wok, then add in the chopped garlic, 5 Spice, lime juice, coconut amino sauce/tamari and chilli flakes.
Gently fry for a few minutes to release the flavours. Add the edamame beans and cook for 5 minutes, then stir in the stir-fry vegetables and continue to cook for a few minutes so everything is coated in the spice mixture.
Meanwhile prepare your rice noodles according to packet instructions, then drain. Add the noodles to the pan plus the Sweet Chilli Sheese and cook for a few minutes to allow to melt in. Now serve out in a large bowl, top with fresh parsley or coriander and dig in!
SUN DRIED TOMATO & OLIVE PIZZA
Prep. time 10 minutes | Cooking time 40 minutes | Pre-heat 180°C | Serves 1
Sheese and pizza are a match made in heaven, thanks to its melty goodness and healthier contents. It’s lower fat than regular cheese so don’t be sparing on the portions.
For the pizza base
1 + 1/2 cups of water
1/2 teaspoon each of paprika, dried oregano and mixed herbs
Black pepper and salt
Pinch of cayenne pepper and garlic powder
1/4 cup quick-cook polenta
1 teaspoon olive oil
For the topping
4 tablespoons tomato puree mixed with extra black pepper, dried herbs and chilli salt
2 slices Mild Cheddar Style Sheese Slices
A few spinach leaves
2 tablespoons black olives, sliced
A few sun-dried tomatoes, sliced
2 tablespoons pine nuts
For the base
Place the water in a small pan with the herbs, spices and seasoning and bring to the boil.
Add the polenta and whisk continuously while cooking on a medium heat for about 5 minutes until it starts to thicken.
Add the olive oil, keep whisking, then pour into a lightly greased and lined 20cm shallow cake tin and spread out evenly.
Bake for about 20-25 minutes until firmed up and nicely golden.
For the topping
Remove the base from the oven. Spread the seasoned tomato puree, leaving a gap around the edges.
Arrange the Sheese Slices to nearly cover, then scatter the spinach leaves, black olives and sun-dried tomatoes over that.
Bake for 10 minutes, then sprinkle the pine nuts over and continue baking for a further 5 minutes. Now slice up and serve!
MORTADELLA & SUNDRIED TOMATO MUFFINS
Makes approx. 8 – 9 large muffins
A sweet and savoury starter or snack that tastes amazing with a nice glass of wine. This recipe uses our dairy free Grated Cheddar style Sheese, and vegan Mortadella.
3 cups plain white flour
3 tsp dried coriander
3 tsp garlic powder
2 tsp baking powder
Salt and pepper to taste
1 jar sundried tomatoes (chopped)
½ cup oil (I used the oil from the sundried tomatoes)
1 cup salt-free vegetable stock
1 ½ cups dairy-free milk
1 block of Bute Island Cheddar Style Grated Sheese
160g Vegan Mortadella (chopped)
Begin by pre-heating the oven to 180C degrees.
Using a large mixing bowl, pour the dry ingredients together to mix all of the flavours together.
Pour the oil, vegetable stock and dairy-free milk and mix to form the muffins batter.
Add the chopped sundried tomatoes, chopped mortadella and some of the grated cheese and combine with the batter (save some cheese to sprinkle before placing in the oven).
Pour the batter in greaseproof muffin cases, sprinkle some grated cheese and place in the oven to bake for 25 minutes.
Remove from the oven and allow them to cool for approximately 15-20 minutes and enjoy.
VEGAN LEMON SANDWICH COOKIES
Prep. time 25 minutes | Cooking 12 minutes
Our Vegan Lemon Sandwich Cookies are completely sugar-free, so can be enjoyed without guilt!
180g self-raising flour
Pinch of salt
100g dairy-free butter (melted)
Cream Cheese Filling
1 tub of Bute Island Cream Sheese (room temperature)
Zest and ¼ lemon
1 tbsp. lemon juice
Begin by pre-heating the oven to 180C degrees.
Using a large mix bowl, pour in the stevia, flour, oats and salt and stir to combine the dry ingredients together.
Add juice and zest from one lemon and the melted butter and mix to form the zesty cookie dough. Form the cookies by rolling some of the dough into balls and squashing them into cookies.
Place the cookies on a baking tray lined with grease proof paper and bake in the oven for approximate 12 minutes.
Remove the cookies from the oven and place them on a wire rack to cool.
Prepare the dairy-free cream cheese filling by placing it in a mixing bowl along with the lemon juice and zest and juice and mix together.
Pipe some of the mixture in the centre of a cookie and sandwich the other cookie on top of the filling and gently press together.
Sprinkle with extra zest (optional)
Certified vegan, the award winning Sheese range - made with pride on the Isle Of Bute - is healthy and delicious, perfect for any plant based diet or for those with special dietary restrictions.
Made with coconut oil, Sheese is dairy free, gluten free, non-GMO and contains 30% less fat than traditional cheese – with no artificial preservatives, sweeteners, flavours or colours. Plus it has a superior texture to other vegan cheeses; it melts when hot, crumbles like a cheese should and tastes just as good when cold on a cheeseboard.
You can find Sheese in Waitrose, Sainsbury’s, Ocado, Holland & Barrett and thevegankindsupermarket.com.