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Cracking plant-based recipes from the award-winning, original cheese alternative

August 2022 - There is so much more to a plant-based Christmas than nut roast… very much more! And the innovative people at Sheese can show you how to cook some delicious treats for your festive table.

Sheese has created two delicious festive recipes for everyone to enjoy, from those following a vegan diet to people who just fancy cutting down on their dairy intake.

Sheese, which is made with pride on the Scottish Isle of Bute, is the dairy-free vegan cheese which provides a delicious and versatile alternative to dairy. It’s suitable for people with lactose intolerance too.

Prep. time 30 minutes | Cooking 30 minutes | Serves 6-8 A moist, chocolaty and nutty dessert, what’s not to like? This is a perfect choice for the festive period, although you may well find yourself making this at other times of the year too! Here we have used gluten-free ingredients which is ideal if either you, your family or guests avoid gluten, so no one has to miss out on this sweet treat. You can of course use normal flour if you prefer. Please note that almost all baking powders are gluten-free, so do still check the pack just in case when opting for gluten free. Ingredients: For the loaf

● 100g gluten-free flour

● 100g ground almonds

● 100g sweetener

● 50g cocoa powder

● 1 teaspoon gluten-free baking powder

● 1 teaspoon cinnamon

● 50ml oil of choice

● 50ml maple syrup

● 200ml dairy-free milk

● 1 teaspoon apple cider vinegar

● 1 teaspoon vanilla extract

● 75g walnut pieces

● 75g dried cranberries

For the topping

● 200g Bute Island Original Creamy Sheese

● 4 tablespoons cocoa powder

● 4 tablespoons icing sugar or sweetener

Cooking Method:

For the loaf, mix together the flour, ground almonds, sweetener, cocoa powder, baking powder and cinnamon in a bowl. Whisk together the oil, syrup, milk, vinegar and extract and leave to stand for five minutes, then pour into the dry ingredients and mix well to form a batter. Stir in the dried cranberries and walnut pieces. Spoon into a greased and lined loaf tin and smooth out evenly. Bake at 180C for 30 minutes until firmed up and risen. Leave to cool then pop out of the tin. Beat together the topping ingredients and keep in the fridge until needed. Spread the mixture over the top of the loaf and decorate with more dried cranberries and walnut pieces. Spray with edible glitter if you fancy it. Slice and serve! Festive pomegranate cheesecake

Prep. time 45 minutes | Chill for 3-4 hours | Serves 4+ Christmas just got merrier with our festive pomegranate cheesecake. This dairy-free, vegan, baked cheesecake recipe is one that really delivers when it comes to texture and taste. This recipe takes a little more time to make, but is well worth it!


For the base

● 250g vegan digestive biscuits ● 100 ml coconut oil (melted vegan margarine can also be used)

For the filling

● 200 ml soya cream ● 120 gr golden caster sugar ● 160 gr dairy free Greek Style Sheese ● 250 gr dairy free Original Creamy Sheese ● 120 ml pomegranate juice ● ½ tsp agar agar

For the glaze

● 200 ml pomegranate juice ● 1/2 tsp agar agar ● red food colouring or beetroot juice ( optional ) ● seeds of a whole pomegranate fruit

For the tuile mix

● 50 gr icing sugar ● 50 gr vegan margarine ● 65 gr plain flour gluten free flour ● 50 gr chickpea water ( from a chickpea tin )

Cooking Method

For the base Whizz the biscuits in a food processor until ground consistency. Transfer in a bowl, mix in the coconut oil and tip into a greased (oil spray) 6 inch springform tin. For the filling Dissolve the agar agar in the pomegranate juice, let it rest for 5 min. Bring to the boil and keep boiling for one minute. Bring the soya cream and sugar to the boil. Add the pomegranate and agar agar. On a low heat, reduce until half of the initial quantity, stirring constantly. Allow to cool. In a bowl, with an electric hand blender, beat all the ingredients together until a silky and smooth consistency. Pour the filling over the crust, and let it set in the freezer for 3 hours a least. For the glaze Bring all elements to the boil. Allow to cool down. In the meantime, sprinkle the top of the cheesecake very generously with pomegranate seeds. Pour the jelly before it sets and transfer to the fridge for at least four hours. For the tuile mix Mix all the ingredients together in a bowl, with an electric hand blender. Transfer half into the freezer. From a cardboard or strong plastic sheet, cut out your desired Christmas shape, such as a tree, snowman or holly leaf. Put your template on a silicone mat or a baking paper. Spread the tuile mix with a spatula. Repeat about 15 times, then bake at 190 degrees, about 5 min. Decorate with red marzipan. Prices and stockists:

Bute Island Cream Sheese: price £2.48 (255g) Greek Style Sheese: price £2.69 (200g)

Both available at The Vegan Kind Supermarket

For more information, product samples and images, please contact:

Vanessa Munnings Hannah Miller

07907 174770 07546 145676

Notes to Editors:

About Sheese

Bute Island Foods have been producers of the original vegan cheese since 1988. Starting from a farmhouse kitchen table on the picturesque Isle of Bute off the coast of Scotland, Sheese has gone from these humble beginnings to being widely available and a staple in many plant-based consumers' diets.

Sheese has the largest range of vegan cheeses available on the market (35 different varieties), from sliced cheddar to grated mozzarella to garlic and herb creamy spread, offering plant-based consumers a vast amount of choice when it comes to vegan cheese.

Over the years Sheese growth has gathered momentum, and is now available in Tesco, Sainsburys, Waitrose, Ocado and good health stores. As well as being available throughout Europe, North America, Australia and the Middle East.



Founded by former journalist and respected PR Vanessa Munnings, it’s in our DNA to deliver cost-effective, creative and straight-talking campaigns and clever comms initiatives – always done with passion, dedication and enthusiasm.

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