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Delicious plant-based seasonal meal ideas from the award-winning,

original dairy-free cheese



With the nights becoming shorter and the days getting colder, the change of season is the perfect excuse to whip up some tasty autumnal comfort recipes.

If you think an autumn recipe has to be meaty, you'd be wrong! The lovely team at Sheese have put together some of their favourite autumnal treasures with pumpkin and squash that are not only mouth-wateringly delicious, but also 100% plant based, perfect for those chillier nights.

All of Sheese’s products are gluten, dairy, lactose and animal free - and certified vegan and Kosher (Parevee). Sheese is the vegan cheese brand that really has your cheese cravings covered.

So, which recipe will you try out first?

Festive Stuffed Butternut Squash

Preparation Time 20 minutes | Cooking Time approx. 60 minutes.

A tasty and rather colourful festive treat, combining Creamy textured Butternut Squash, the nuttiness of Chestnuts, and fruity sweet tang of our Wensleydale style With Cranberries Sheese. Perfect as a warming dish for long cold dark winter evenings.


• 1 butternut squash

• 1 onion, diced

• 40g dried cranberries

• 30g cooked chestnuts, diced

• 400g tin cooked green or brown lentils, or black beans, drained

• Fresh pomegranate seeds

Cooking Method

Preheat the oven to 180 C. Wash the squash, cut in half length-ways and remove the seeds. Place on a baking tray and roast for 1 hour until softened then leave to cool a little.

Meanwhile, heat 1 tablespoon of oil in a pan and cook the onion for 5 minutes until softened. Drain the pulses and add to the pan along with the cranberries and chestnuts.

Scoop out the flesh of the squash leaving a 1 cm border around each squash half, chop the flesh and add to the pan to heat through. Crumble in the Sheese and add seasoning to taste.

Spoon the mixture into each half and top with pomegranate seeds and some chopped nuts - then serve!

Roasted Squash & Tomato Lasagne

Prep. time 15 minutes | Cooking time 70 minutes | Pre-heat oven to 200°C | Serves 2

Who doesn’t enjoy a tasty lasagne? With this Sheesey vegetarian recipe even vegans and those with specialist diets can too. Using sweet roasted squash and tomato coupled with our own Mild Cheddar style grated Sheese, this tastes wonderful with a delicious mix of flavours.

Ingredients For the roasted squash

● 1 large squash, peeled, seeded and cubed

● 1 tablespoon oil (or chilli oil)

● Salt and black pepper

For the tomato spinach sauce

● 1 teaspoon oil

● 1 onion, diced

● 1-2 cloves garlic, crushed

● 1 x 400g can chopped tomatoes

● 2 tablespoons tomato puree

● 1 teaspoon oregano

● Salt & black pepper

● Large handful baby spinach leaves

For the white sauce

● 500ml dairy-free milk

● 1 heaped tablespoons cornflour

● Pinch of nutmeg 1 bay leaf

● Black pepper

● 6-8 lasagne sheets

Cooking Method

Preheat the oven to 200 degrees C and drizzle the oil over a large baking tray. Throw in the squash chunks, sprinkle with salt and pepper and toss to coat.

Roast for about 30-40 minutes until softened and golden.

Meanwhile make the tomato sauce: Heat the oil in a pan and gently cook the garlic and onion for about 10 minutes to soften.

Add the chopped tomatoes, tomato puree, herbs and seasoning and bring to the boil, then simmer for 20 minutes.

Throw the spinach into the tomato sauce and continue cooking for a couple more minutes until it wilts slightly. Set aside. If the lasagne sheets need precooking, do that now then drain and keep in water. Now make the white sauce: Place the dairy-free milk, nutmeg, black pepper and bay leaf in a pan. Bring to the boil, then remove the bay leaf.

Mix the cornflour in a jug with cold water to form a paste, then whisk into the milk while cooking on a medium heat, whisking continuously until it thickens. Stir in ¾ of the grated Sheese.

Layer up: Spoon ½ the squash chunks into the bottom of a deep ovenproof dish. Spoon over half of the tomato spinach sauce then top with a single layer of lasagne sheets. Pour over ½ of the white sauce. Now repeat, ending with a layer of the white sauce. Sprinkle over the remaining ¼ of sheese.

Bake for about 25-30 minutes at 180 degrees until golden and bubbling. Now serve!

Squash, Pea & Grated Hard Italian Risotto

Preparation Time 15 minutes | Cooking Time approx. 35 minutes.

A delicious risotto made with creamy squash, leeks, peas and our Grated Hard Italian Style Sheese. If, like us, you're a risotto fan, you're going to love this recipe that's full of flavour and makes a great dinner time treat!


• 1 tablespoon oil

• 1 onion or leek, chopped

• 2 cloves garlic, crushed

• ½ butternut squash, peeled, seeded and chopped

• 1 teaspoon dried mixed herbs

• 300g risotto rice

• 750ml vegetable stock

• 100g frozen peas

• Black pepper and salt, to season

• 2 large handfuls baby spinach

• Fresh parsley leaves, chopped

Cooking Method

Heat the oil in a large pan and add the onion or leek and garlic and cook for 5 minutes on a medium heat to soften.

Add in the herbs and squash cubes and continue to cook for another 5 minutes.

Stir through the risotto rice and pour in the stock. Simmer for 15 minutes, stirring frequently.

Add in the peas and seasoning and continue cooking for a further 10 minutes, stirring regularly as the liquid absorbs, then in the last few minutes stir in the spinach leaves and half of the Parmesan.

Serve between bowls and sprinkle with remaining Sheese. Enjoy!

Prices and stockists:

Bute Island Mild Cheddar Grated Sheese: price £2.50 (60g) (Available at Sainsburys) Bute Island Parmesan Style Sheese price £2.29 (60g) Wensleydale with Cranberry Sheese price £2.49 (200g)

All available at The Vegan Kind Supermarket

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

07907 174770 07495318272

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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