Recipes | Mad Cheese

Mad Cheese Recipes

Delicious ways to enjoy our artisan plant-based cheeses

Reuben Dip

All the savory, deli-style Reuben vibes in a scoopable, tangy, dip. Delicious on sandwiches, too!

Prep time: 10 minutes. Yields: ~1 cup

Mix until smooth

1 container (8 oz) White Velvet
5 Tbsp vegan mayo (about 1/3 cup)
2 1/2 tsp Dijon
1 tsp liquid aminos (or tamari)
1 Tbsp + 2 tsp sauerkraut brine (strained)

Fold in

1/3 cup sauerkraut, drained very well, patted dry, then finely chopped
1 1/4 tsp dried red onion
1/2 tsp cracked black pepper

Optional

1 1/4 tsp tomato paste (for color + a little richness)

Store tightly covered in the refrigerator for up to one week.

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Spicy Ranch Dip

Even non-vegans say our Spicy Ranch dressing this is the best ranch they've ever had! Packed with flavor and a little bit of spiciness, use our Spicy Ranch Dressing and Dip Mix to make this crowd-pleasing, scoopable dip.

Prep time: 5 minutes. Rest time : 15 minutes Yields: 8 ounces

Ingredients:

8 oz. plant-based sour cream of your choice
2 tbsp Mad Cheese Spicy Ranch Dressing and Dip Mix

Instructions:

Combine the sour cream and Spicy Ranch Mix in a bowl.
Rest in the refrigerator (cover tightly) for 15 minutes so the flavors can meld.

Serve with crackers, chips or raw veggies. Can be made up to 24 hours ahead (cover tightly and refrigerate until ready to serve).

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Buffalo Dip

This is for the nights when you want something cozy and crowd-pleasing — without the “vegan cheese tastes weird” worry. It’s creamy, tangy, a little spicy, and it disappears fast. If you’re bringing something to a get-together (or just feeding your own household), this one’s an easy win. You can make it with tofu "chicken" or without, it's great both ways!

Prep time: 5-15 minutes. Cook time : 10-20 minutes Serves: 4-6 people

Ingredients:

For the Seasoned Tofu:

1 block (14-16 oz) extra-firm tofu, pressed and crumbled
1-2 tsp poultry seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp nutritional yeast (optional)
Salt and pepper to taste
1-2 tbsp olive oil

For the Dip:

8 oz Mad Cheese White Velvet
4-6 oz Mad Cheese Spicy Ranch (adjust to taste)
1/2 cup buffalo sauce (Frank's RedHot recommended)
2-3 tbsp vegan mayonnaise
1/4 cup diced celery (optional)
2 green onions, chopped
Extra buffalo sauce for drizzling

Instructions:

Press the tofu well to remove excess moisture, then crumble into bite-sized pieces.
In a bowl, toss the crumbled tofu with poultry seasoning, garlic powder, onion powder, smoked paprika, turmeric, nutritional yeast (if using), salt, and pepper until evenly coated.
Heat 1-2 tbsp olive oil in a pan over medium-high heat. Add the seasoned tofu in a single layer. Let cook undisturbed for 2-3 minutes to develop golden color. Stir and continue cooking for another 3-4 minutes until golden and slightly crispy in spots.
Add the buffalo sauce to the pan with the tofu and toss to coat. Cook for 1-2 minutes to let the sauce absorb. Remove from heat.
In a bowl, combine White Velvet, Spicy Ranch, and vegan mayonnaise until smooth and well blended.
Fold in the buffalo-sauced tofu, diced celery (if using), and most of the chopped green onions. Mix until everything is evenly distributed.
Grease your baking dish(es) with vegan butter or oil. Transfer the dip mixture to the prepared dish(es). Top with remaining green onions.
Bake until bubbly and golden on top:

Full batch in one dish: 375°F for 15-20 minutes
Two small casserole dishes: 375°F for 10-15 minutes
Mini loaf pan: 375°F for 12-15 minutes

9. Let rest for 5 minutes. Drizzle with extra buffalo sauce before serving (optional).

Serve with crackers, tortilla chips, celery sticks, or carrot sticks.

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Cheesy Tomato Bake

Cheesy Tomato Bake is a quick, cozy oven dish that feels fancy with almost no effort. Cherry tomatoes and red onion roast down with thyme, olive oil, and a little garlic until they burst into a jammy, bubbly sauce—then FreshElla melts in and turns lightly golden. Want to make it heartier? Stir in white beans for an easy boost of protein and fiber. Finish with fresh parsley and scoop it up with crusty bread, or toss the whole skillet with hot pasta for an instant dinner.

Prep time: ~10 minutes. Cook time: 20 minutes Serves: 6-8 people

Ingredients:

10 oz cherry tomatoes
1/4 of a red onion, thinly sliced
Olive oil (as needed)
Garlic powder (to taste)
2 sprigs fresh thyme
Sea Salt and fresh ground pepper (to taste)
Half a container of FreshElla, balls cut in half
Chopped fresh parsley to garnish
1 can (15 oz) cannellini or great northern beans, drained and rinsed (optional)

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Instructions:

Preheat oven to 375 degrees. Rinse the cherry tomatoes and pat them dry. In a cast iron skillet or baking dish, toss the tomatoes, red onion, salt, pepper, garlic powder and thyme sprigs in a bit of olive oil. Stir in beans (if using).
Tuck in the FreshElla.
Bake for about 20 minutes, until the tomatoes have burst, the cheese is soft and turning slightly golden and the juices are bubbling.
Remove from the oven and sprinkle with fresh parsley. Serve hot with crusty bread or toss with your favorite cooked pasta.

Truffled White Bean Dip

Silky smooth white beans provide the perfect canvas for our Aged Garlic Truffle's complex black garlic sweetness and truffle earthiness. Fresh lemon juice adds brightness while tahini contributes subtle nuttiness and extra creaminess. The finishing touch of fresh rosemary and optional truffle oil creates an aromatic experience that's both comforting and sophisticated. Serve with artisanal crackers, fresh vegetables, or crusty bread. The dip improves with time as flavors meld, making it perfect for make-ahead entertaining.

Prep time: ~10-15 minutes. Yields: ~3 cups

Ingredients:

1 wedge Mad Cheese Aged Garlic Truffle
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cloves garlic, minced
3 tbsp fresh lemon juice
1/4 cup extra virgin olive oil (plus extra for drizzling)
2 tbsp tahini (optional, for extra creaminess)
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp fresh rosemary, chopped
Truffle oil for finishing (optional)

Instructions:

In food processor, combine beans, minced garlic, lemon juice, and tahini
Pulse until roughly chopped
With processor running, slowly drizzle in olive oil until smooth and creamy
Season with salt and pepper
Transfer to serving bowl
Finely grate Aged Garlic Truffle over the top (reserve some for garnish)
Gently fold in most of the grated cheese, leaving some visible on surface
Sprinkle with fresh rosemary
Drizzle with olive oil and a few drops of truffle oil if using

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GoudaVibes Mac & Cheese

If you’re craving true comfort food with a little extra swagger, this GoudaVibes Mac & Cheese delivers. Our award-winning GoudaVibes melts into a rich, smoky sauce that clings to every noodle—make it fast on the stovetop, or pop it in the oven for a baked, crispy-topped version.

Prep time: ~30 minutes. Cook time (optional): 20 minutes Serves: 4-6 people

Ingredients:

12 ounces macaroni
4 Tablespoons plant-based butter
1 yellow onion, diced
1 Tablespoon flour
1/4 teaspoon mustard powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1 1/2 Cups plant milk
1 wheel GoudaVibes, chopped small or grated

(optional, for topping):

1 Cup breadcrumbs
Olive oil or melted plant-based butter
1 Tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon smoked paprika

Sliced green onions for garnish

Instructions:

Bring a heavily salted pot of water to boil and cook macaroni until al dente.
Melt the butter in a saucepan over medium heat, add the onion and saute until translucent.
Stir in the flour, mustard powder, salt and pepper and stir constantly while cooking for 1 minute. Slowly stir in the plant milk, stirring or whisking constantly, and cook for a few minutes until thickened. Add in the GoudaVibes and stir until melted.
Remove from the heat, stir in the drained pasta.

- at this point you can serve it as-is, or you can add the crumb topping and bake it:

Preheat the oven to 375 degrees. Grease a 9" x 13"casserole dish or 9" oven-proof skillet with plant-based butter or olive oil.
Transfer the cooked macaroni and sauce to the casserole or skillet.
In a small bowl, combine the bread crumbs , nutritional yeast, salt and several tablespoons olive oil or melted butter until you have a moist, crumb-like consistency. Spread over the top of the macaroni.
Bake for about 20 minutes, until golden brown.
Garnish with sliced green onions.

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Crispy Wontons

These Crispy Wontons are golden, crunchy, and filled with our Spring Onion Velvet for a creamy, savory center. Fry them up in minutes, sprinkle with toasted sesame seeds, and serve with a quick sweet & sour sauce that’s tangy, glossy, and perfect for dipping. Make them a full meal with rice and broccoli, or put them out as an easy party snack.

Prep time: ~15 minutes. Cook time: 10 minutes Serves: 4 people

Ingredients:

8 eggroll wrappers or 16 wonton wrappers
Oil for frying (coconut, olive, vegetable, etc.)
1 container Spring Onion Velvet
Toasted sesame seeds for garnish

Quick Sweet & Sour Sauce:

1/4 Cup brown sugar
2 teaspoons ketchup
1/8 Cup rice vinegar
2 teaspoons soy sauce or tamari
2 teaspoons corn starch
1/3 cup orange juice

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Wonton Instructions:

Fill a small bowl with water.
Place a small spoonful of Spring Onion Velvet in the center of each wrapper.
Dip your fingertips in the water and wet the edge on all sides of a wrapper.
Fold the wrapper in half over the cheese so that you have a triangle, and gently pinch to press the seam together on both sides. Continue until all the wrappers are sealed.
Pour your oil of choice into a skillet until it is about 1/4" deep. Heat over medium-high until the oil begins to shimmer.
Add your wontons a few at a time so that they have plenty of space and fry them until golden brown on the first side (1-2 minutes), then flip and brown the other side.
Remove to a paper-towel lined plate and sprinkle with toasted sesame seeds.

Sweet & Sour Sauce:

Whisk all ingerdients together in a small saucepan. Bring to a simmer over medium high heat, and simmer a few minutes until it begins to thicken. Remove from the heat. Serve warm or cold.

Serving Suggestion:

Serve these wontons alongside steamed white or brown rice and broccoli. Garnish with sliced green onions and pass the sauce at the table.

Vegan French Onion Soup

Deeply caramelized onions, a rich herby broth, and that classic “cheesy toast” moment—this Vegan French Onion Soup brings all the cozy bistro vibes without the dairy. Instead of soggy croutons, we top each bowl with crisp crostini and finish with a spoonful of Euphoricotta or FreshElla for creamy richness.

Prep time: ~15 minutes. Cook time: 60 minutes Serves: 4 people

Instructions:

Soup

In a large pot or Dutch oven, heat olive oil + plant butter over medium heat.
Add onions, salt, and pepper. Cook 10 minutes, stirring occasionally.
Reduce heat to medium-low and cook 35–50 minutes, stirring every few minutes, until onions are deeply golden and jammy. (If the pot gets dry, add a splash of water or broth and scrape up the browned bits.)
Add garlic and cook 1 minute.
Optional: sprinkle in flour and stir 1–2 minutes.
Add wine (if using) and simmer 2–3 minutes, scraping the bottom of the pot.
Add broth, tamari, vinegar, thyme, and bay leaf.
Simmer 15–20 minutes. Taste and adjust salt/pepper.
Ladle soup into bowls. Top each with 2–3 crostini.
Add your cheese -

Euphoricotta: dollop 1–2 Tbsp per bowl.
FreshElla: tuck in a few halved balls per bowl.

Crostini

Heat oven to 400°F. Place baguette slices on a sheet pan, brush lightly with olive oil, and sprinkle with garlic powder + a pinch of salt.
Bake 8–10 minutes, flipping once, until crisp and golden.

Ingredients:

Soup

4 large yellow onions, thinly sliced (about 2 1/2–3 lbs)
3 Tbsp olive oil
2 Tbsp plant-based butter
1 tsp sea salt (plus more to taste)
1/2 tsp black pepper
3–4 cloves garlic, minced
2 Tbsp flour (optional, for a slightly thicker/velvety broth)
1/2 cup dry white wine (optional, but great)
6 cups vegetable broth (low sodium if possible)
1 Tbsp tamari or soy sauce (adds depth/umami)
1 tsp balsamic vinegar (or 1/2 tsp apple cider vinegar)
2–3 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf

Crostini

1 small baguette, sliced into 1/2-inch rounds (about 16–20 slices)
Olive oil
Garlic powder (or a cut garlic clove to rub on after toasting)
Pinch of salt

“Cheesy” topper (choose one)

Euphoricotta (about 1/3–1/2 cup total, dolloped)
FreshElla (about 1/2 container total, balls halved)

Optional garnish: chopped parsley or thinly sliced green onion

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Notes:

For extra “beefy” depth: add 1–2 tsp mushroom powder or a splash of vegan Worcestershire.
Gluten-free: skip flour and use GF bread for crostini.
Make-ahead: soup base keeps great for 3–4 days; make crostini fresh for best crunch.

Eggplant Parm Stacks

Golden, crispy, and completely plant-based! These Eggplant Parm Stacks are layered with our creamy Euphoricotta, melted FreshElla, and topped with a crunchy Aged Parm-panko crust that'll make you forget this isn't traditional parm!

Prep time: ~30 minutes. Cook time: 60 minutes Serves: 6-8 people

Ingredients:

1 large eggplant, sliced in 1/2" thick rounds
12 oz penne pasta
32 oz marinara sauce
8 oz Euphoricotta
1 cup FreshElla
1/4 cup Aged Parm, grated
1/4 cup panko breadcrumbs
3 tablespoons Just Egg
1/4 cup fresh basil
Olive oil, salt, pepper

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Instructions:

Salt eggplant slices and let drain 30 minutes, then pat dry.
Brush with olive oil, grill or bake at 425°F for 20-25 minutes, flipping halfway through, until tender.
Cook pasta al dente according to package directions.
Mix Euphoricotta with Just Egg, basil, salt, and pepper.
Swirl some marinara on the bottom of a 9x13 baking dish. Add the cooked pasta in a single layer and top with more marinara.
Place the eggplant slices evenly over the pasta layer, and top each with an equal amount of the Euphoricotta mixture.
In a small bowl, combine the Aged Parm, panko, and enough olive oil to create a moist crumb-like texture. Season to taste with salt and pepper.
Top each eggplant-ricotta portion with equal amounts of the crumb mixture.
Bake uncovered for 15-20 minutes at 375°F.
Cover with foil and bake another 15-20 minutes.

Baked FreshElla Caprese Baguette

This is a winter-friendly twist on caprese: sweet tomatoes and roasted red peppers baked until warm and jammy, then spooned over toasted baguette with soft, creamy FreshElla. Finished with fresh basil and peppery arugula, it hits that perfect balance of cozy and bright. Great as an appetizer, a quick lunch, or an easy “fancy snack” moment.

Prep time: 10 minutes. Cook time: 15 minutes Serves: 2-4 people

Ingredients:

FreshElla (balls or torn pieces)
1 cup roasted red peppers, sliced
1 pint cherry tomatoes, halved
2 tbsp olive oil
1–2 tsp lemon juice (or a splash of pickle brine for tang)
Salt + black pepper
1 clove fresh garlic (minced, grated or pressed)
Whole grain or Dijon mustard
1 baguette, sliced lengthwise and then into 2-4 pieces (toast these under the broiler if you like)
Optional: arugula, basil (if you have it), pinch chili flakes

Instructions:

Toss FreshElla + tomatoes + roasted red peppers + garlic with olive oil, salt, pepper (and a tiny squeeze of lemon if you like).
Spread on parchment-lined baking sheet.
Bake 400°F, 10-15 minutes.
Spread 1 Tablespoon mustard inside baguette.
Spoon baked mixture into baguette, finish with fresh basil + arugula.

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Greener Pastures Herb-Crusted Portobello

These Herb-Crusted Portobellos are a simple, cozy showstopper—earthy mushroom caps filled with a generous layer of our Greener Pastures and finished with a golden, crunchy panko topping. The fresh herb blend in the cheese plays perfectly with the savory mushrooms, while parsley and chives add a bright, just-picked finish. A quick drizzle of balsamic brings the whole thing into balance, cutting through the richness and making every bite feel a little fancy. Serve them as an impressive vegetarian main, a hearty side, or the star of a dinner-for-two.

Prep time: 10 minutes. Cook time: 20 minutes Serves: 2 people