Grilled BBQ Goodness
Get outside and start grilling with this collection of recipes guaranteed to satisfy your Summer BBQ craving! These tasty grilled veggies combined with our zesty cashew cheese sauces bring vegan and dairy-free BBQ goodness to a whole new level!
BBQ Cauliflower ‘Wings’
These BBQ ‘wings’ are melt-in-your-mouth crispy and delicious! Cauliflower florets are grilled, smothered in BBQ sauce and drizzled in our zesty vegan Queso sauce made with Fauxmagerie Zengarry Smokey Jalapeno!
Ingredients: 1 head cauliflower, cut into medium size floret wedges
Olive oil
Ground black pepper and salt
1 pkg. Fauxmagerie Zengarry Smokey Jalapeno cashew cheese
½ cup barbecue sauce of your choosing
Instructions:
1. Cut cauliflower into floret wedges not too small to fall apart through grill and not too large to cook through.
2. Coat florets in olive oil and season with salt and pepper.
3. Grill cauliflower for 5 minutes on medium-high BBQ. 4. Coat florets in BBQ sauce and return to grill for a few more minutes. 5. Drizzle in Zengarry Queso Sauce made with Fauxmagerie Zengarry Smokey Jalapeno cashew cheese (see recipe below).
Zengarry Queso Sauce
Ingredients: 1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese 1/2 cup of unsweetened almond milk 1/2 cup prepared salsa Cayenne pepper to taste (REMEMBER.. a little goes a long way! Just a pinch will do!)
Instructions: 1. In a small sauce pan combine Fauxmagerie Zengarry Smokey Jalapeño cashew cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy.
2. Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan! Serve warm over your BBQ cauliflower ‘wings’!
Grilled Balsamic Mushrooms with Vegan Cheese Dip
Check out these easy to make mushroom skewers marinated in balsamic vinegar! Our tangy dipping sauce made with Fauxmagerie Zengarry Creamy Swiss (Gruyere) is the perfect way to enjoy these!
Ingredients:
4 cups mushrooms, sliced
3-4 cloves garlic, finely minced
1 Tbsp. soy sauce
2 Tbsp. balsamic vinegar fresh thyme, chopped
Salt and pepper for seasoning
1 pkg. Fauxmagerie Zengarry Creamy Swiss (Gruyere) cashew cheese
Instructions:
1. Marinate mushrooms in garlic, soy sauce, balsamic vinegar, salt and pepper for 20 minutes.
2. Preheat BBQ grill to medium-high heat.
3. Place mushrooms on water-soaked wood skewers and grill approximately 3 minutes each side, until browned.
4. Garnish with fresh thyme and serve hot with our Creamy Swiss sauce (see recipe below)!
Creamy Swiss Cheese Sauce
Ingredients:
1 pkg. Zengarry Creamy Swiss (Gruyère) cashew cheese
¼ c. vegetable broth
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. dry mustard
½ tsp. paprika
Instructions:
1. Mix all ingredients except broth over medium-low heat.
2. Add vegetable broth and whisk until smooth.
3. Let cool slightly and serve!
Grilled Herbed Potatoes with Vegan Queso Cheese Sauce
Cook your favourite side dish a new way- over a flame bbq, seasoned with herbs and drizzled with our zesty Zengarry Jalapeno Queso sauce! Yum!
Ingredients:
5-7 medium potatoes, sliced ¼ thick
1/3 c. olive oil
1 tsp. garlic powder
1 tsp. paprika
Salt and pepper
Fresh parsley or dill for garnish
Instructions:
1. Preheat BBQ grill to medium-high heat.
2. Combine olive oil, garlic powder, paprika, salt and pepper in bowl.
3. Toss potatoes in mixture to coat.
4. Make 2 aluminum foil pouches and wrap potatoes inside.
5. Cook for approximately 30 minutes until potatoes cooked through and begin to crisp.
6. Drizzle with Fauxmagerie Zengarry Queso Sauce (see recipe below) and garnish with fresh herbs. Enjoy!
Zengarry Queso Sauce
Ingredients: 1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese 1/2 cup of unsweetened almond milk 1/2 cup prepared salsa Cayenne pepper to taste (REMEMBER.. a little goes a long way! Just a pinch will do!)
Instructions: 1. In a small sauce pan combine Fauxmagerie Zengarry Smokey Jalapeño cashew cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy.
2. Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan! Serve warm over your BBQ grilled potatoes!