Let’s make appetizers with Fauxmage Cheese

February 2, 2021 PTDE 0 Comments

In a (cashew) nutshell, Fauxmage means delicious dairy-free cheese everyone will enjoy. We try to keep our ingredients as wholesome, local, and ethical as possible, which means you can indulge without harming yourself or the planet. The cheeses are made from fermented cashew nuts, seasoned with Himalayan salt and ingredients from nature. We do not use artificial flavourants or preservatives, but rely on natural processes like fermentaion to keep our products fresh. Active probiotics also mean your Fauxmage will mature and develop more flavour as it gets older!

CHEESY TWIST CRACKERS
FEATURING FAUXMAGE HERBED GARLIC CHEESE & DAIRY-FREE BUTTER

  • 3/4 cup flour
  • 50g Fauxmage dairy-free butter
  • pinch salt
  • 2-4 tbsp iced water
  • Fauxmage herbed garlic chevre-style cashew cream cheese

Sift the flour into a large bowl, add in the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add the water one tablespoon at a time until you have a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill. Roll the dough on a floured surface. Once rolled out, add a layer of cheese – spread this thinly on top of the pastry. Fold the pastry over and roll out again. Repeat this step to incorporate the cheese into the dough. Do this once more. Roll the pastry into a sausage shape and cut into circles. Place on a grease baking tray and bake in a preheated oven (180*C) for around 40-45 minutes until slightly golden and crunchy.

Makes 9-12 crackers.

BAKED TARTLETS
FEATURING FAUXMAGE GORGONZOLA CHEESE & DAIRY-FREE BUTTER

  • 3/4 cup flour
  • 50g Fauxmage dairy-free butter
  • pinch salt
  • 2-4 tbsp iced water
  • 2 sliced zucchini
  • Fauxmage gorgonzola style cashew cheese

Sift the flour into a large bowl, add in the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add the water one tablespoon at a time until you have a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill. Roll the dough on a floured surface. Once rolled out, cut circles for the base of the tart. Add these to a greased muffin tray. Layer zucchini and gorgonzola in each tartlet – add as much as you can. Bake in a
preheated oven (180*C) for around 40-45 minutes until slightly golden and the pastry has cooked.

Makes 6 tartelettes.

 

Find out more about Fauxmage here – https://fauxmage.co.za/