Recipes to make with artisa cheese

Stuffed mushrooms

Serves 2 as main, 4 as entree


4 large mushroom caps

200g Artisa fresh cashew curd

50g walnuts

2 tbsp vegan parmesan plus extra for topping

2 tbsp olive oil

1 tbsp dairy free butter (I used Artisa, of course)

Fresh sage – about 12 leaves for frying plus another 4 reserved for filling.

Salt and black pepper.


Heat oven to 180C.

Carefully cut the stalks out of the mushrooms and place them in an oiled oven proof
dish, stalk side facing up.

Place cashew curd in a mixing bowl.

Place a pan over medium-high heat. Add walnuts and dry roast, shaking pan
continuously, until they smell toasty. Watch them carefully so they don’t burn. 

Remove from pan and chop coarsely. Add to the cashew curd. Add in the parmesan, salt and pepper and reserved sage leaves, finely chopped.

Mix filling until combined. Divide evenly between the mushrooms.

Top with extra vegan parmesan and drizzle with extra olive oil and place in oven until
heated through and starting to brown.

While baking, make polenta according to packet instructions.

Just before serving, heat olive oil over medium-high heat. Add vegan butter. When it is
sizzling, add the sage leaves and fry until they are crispy and the butter is just starting to brown. Transfer to a plate with paper towels to drain, retaining the olive oil and brown butter mixture.

Serve mushrooms on top of the polenta, with crispy sage leaves and the foamy brown
butter sauce drizzled over.

Corn and truffle muffins

Dry ingredients:
1 c flour
1/2 c corn meal
2 tsp baking powder
1 tsp baking soda
1 tsp salt ( I used truffle salt)
1/2 tsp onion powder
1/2 tsp garlic powder
1 c corn kernels
2 tbsp chopped parsley

Wet ingredients:
1 flax egg (1 tbsp flaxseed meal combined with 3 tbsp water, allow to sit for 3-5 minutes)
1/4 c maple syrup
2 tbsp canola oil
1 tsp lemon juice
1 c plant based milk

100g Artisa Tamar Fresh plant based cheese with black truffle
2 tbsp plant based milk

  1. Preheat oven to 180C and lightly grease muffin tray.
  2. In a large mixing bowl, sift the flour, cornmeal, baking powder, baking soda, salt, onion and garlic powders together.
  3. Add corn and parsley and stir through evenly.
  4. In a small bowl, combine the maple syrup, canola oil, lemon juice, plant based milk and flax egg. Whisk until well combined. 
  5. In a separate bowl, mix the truffle cheese and plant based milk to a smooth consistency.
  6. Fill the muffin tins 1/4 full with batter, place 1/2 tsp of the truffle cheese mixture on top. Cover with more mixture until 3/4 full.
  7. Bake for 20 minutes or until well risen and golden brown.

Mushroom stroganoff (serves 4)


800g mixed mushrooms – oyster, button, Portobello, sliced
2 onions, sliced
2 tbsp olive oil
2 cloves garlic, crushed
1 c water
2 Massell beef flavoured stock cubes
2 tbsp vegan Worcestershire sauce (we like Johnno's, made in Tasmania)
1 tbsp tomato paste
Salt and freshly ground black pepper to taste
100g Artisa St Clair plant based cheese
2-3 stalks of flat leaf parsley, leaves picked off
Fettucine noodles, cooked according to packet instructions
Lemon wedges to serve


  1. Heat olive oil in a large pan, sauté onions until translucent.
  2. Add mushrooms and sauté until softened. 
  3. Add crushed garlic and cook for a further minute
  4. Add remaining sauce ingredients, except parsley.
  5. Stir until combined and heated through. Add picked parsley leaves and cooked noodles to pan with sauce. 
  6. Stir to mix, add extra water if required.
  7. Garnish with lemon wedges to serve.

Plant based cheese fondue (serves 4)


2 cloves garlic
1 c dry white wine (Yalumba Y series riesling)
175g Evandale cheese (grated)
1 tbsp tapioca starch
½ c non-dairy milk
salt and pepper
1-2 tbsp Tasmanian sloe gin (or kirsch)

1. Prepare double boiler or place bowl over pot of simmering water.
2. Rub pot/bowl with the cut surface of a garlic clove.
3. Place wine in pot and heat in double boiler until steaming but not boiling.
4. Toss grated cheese and tapioca starch together in a separate bowl.
5. Add cheese to the hot wine, one handful at a time.
6. Stir after each addition until smooth. This takes time – around 10-15 minutes.
7. Add non-dairy milk and continue stirring.
8. If fondue is too thick, add more wine or milk to get the desired dipping consistency.
9. Season with salt and pepper to taste.
10. Stir in sloe gin before transferring to fondue pot which has been rubbed with more garlic.

Chunks of crusty baguette
Vegan sausages, cooked and cut into chunks (I used 
Cubes of crunchy apple (my favourite)
Cauliflower florets – blanch if you like, but I prefer raw
Button mushrooms – halved if larger sized

Potato gnocchi with Launceston blue vein sauce (serves 2-3)

Ingredients:For gnocchi: 
(Recipe based on One Green Planet potatoes.
(I’ve never been good at figuring out floury vs waxy potatoes, but apparently Desiree (which are floury ones) are a good choice for gnocchi).
2 tbsp olive oil
1 tsp salt
1 c plain flour, approximately

For sauce:
1 c plant based milk of choice (I used soy)
1 tbsp Nuttelex or equivalent butter substitute
100g of Launceston blue vein cheese, chopped into small pieces
Salt and black pepper
To serve:½ c walnuts
10 sage leaves, more or less
1 tbsp olive oil1 tbsp Nuttelex or equivalent

For gnocchi:

Boil potatoes with their skins on, in a large pot of salted water until soft (20 minutes or so).
Cool until you can handle them comfortably, then cut in half and scoop the potato flesh into a bowl.
Add olive oil and salt and mash it until it is completely smooth.
Add flour gradually until you have a soft, slightly sticky dough.
Try not to work the dough too much.
Roll portions of dough out into long thin ropes about 1.5-2cm thick.
Cut each into 2.5cm pieces.Roll each gnocchi against the back of a fork to leave the characteristic grooves which allow the sauce to adhere better.
Cook the gnocchi in batches in the pot of boiling water.
They sink when you first put them in, and are cooked by the time they float to the top.
Scoop out and transfer to a warmed bowl with a little olive oil to stop sticking.
Keep warm.

For garnish:
Heat the olive oil and Nuttelex over medium-high heat.
Fry the sage leaves until crispy and remove from pan.
Add walnuts and fry until golden.
Remove from pan.
Reserve any remaining oil

For sauce:
Heat milk until almost boiling.

Add Nuttelex and stir until melted.

Add the Launceston blue cheese and stir until smooth and creamy.
Season to taste with sea salt and freshly ground black pepper.

To serve:

Toss the gnocchi through the sauce, transfer to serving bowls and top with toasted walnuts and crispy sage and remaining oil.

​RELBIA en croute​


200g Relbia cheese
50g Tarkine log
1 tbsp chopped toasted hazelnuts
1 tbsp dried cranberries
1/2 c cranberry jelly
2 sheets puff pastry, defrosted if frozen
1 tbsp aquafaba (optional)

Cut the Relbia cheese in half horizontally.
Lay slices of the Tarkine log on the cut surface making sure it is all covered. 
Replace the top half of the cheese and press down lightly.
Roll the pastry out a little and cut 2 circles using a dinner plate as a template. Reserve the offcuts for decorating.
Place the filled cheese in the centre of one pastry circle and brush the edges of the circle with water or aquafaba if using.
Mix the cranberries, hazelnuts and cranberry jelly together in a small bowl and place on top of the cheese.
Place the second pastry circle on top. Press the edges together, crimping and sealing well.
Optional: Decorate with leaves made from pastry scraps and brush with aquafaba to glaze.
Transfer to a lightly oiled baking dish and bake at 200C for 20 minutes or until golden.


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