Treeline Nut Cheese - Recipes

Dare to Be Dairy-Free with Treeline Cheese

Chickpea Frittata with Broccoli and Mushrooms (serves 8)


  • 1/4 cup non-hydrogenated margarine
  • 10 ounces mushrooms (cremini and shitake) sliced, large slices halved
  • 1/2 cup chopped shallots
  • 1 1/2 cups roughly chopped broccoli florets
  • 3/4 teaspoon chopped fresh thyme
  • Salt & pepper to taste
  • 4 cups water
  • 1 1/2 teaspoons sea salt
  • 1 1/2 cups chickpea (garbanzo bean) flour
  • 1/2 cup grated Treeline hard cheese with cracked pepper

In a sauté pan, heat margarine until bubbling. Add shallots, mushrooms and thyme. Cook 5 minutes on medium heat. Add broccoli and cook 7 minutes on low until the mushrooms are browned and broccoli is tender. Season with salt and pepper.

In a deep pot, bring water and salt to a gentle boil. Whisk in chickpea flour and Treeline grated cheese until smooth. Cook for 20 minutes on low heat, stirring constantly. Combine the flour mixture and the mushroom broccoli mixture in a large bowl. Pour into a 10 pie or tart pan, cover and refrigerate for 2 hours. Preheat the oven to 350 and bake uncovered for 22 minutes. Broil on low for 5 minutes until the top is lightly browned.

-With thanks to Lori Marrie

Spaghetti Squash with Cauliflower Green Peppercorn Puree (Vegan – serves 2-3)


For the squash:

  • 1 medium spaghetti squash
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped parsley plus more for garnish
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoons Treeline Classic Hard Cheese, crumbled

For the puree:

  • 1 1/2 cups cauliflower florets, steamed
  • 1/4 cup Treeline Green Peppercorn French Style Soft Cheese
  • 1/4 cup homemade vegetable broth
  • 1/2 teaspoon sea salt

Preheat oven to 400 degrees.

Remove stem from spaghetti squash. Cut in half lengthwise. Remove seeds and strings from each half. Place in a roasting pan cut side down and pour ½ inch of water in the bottom of the pan. Cover with foil and roast for 50 minutes or until fork tender. Remove the spaghetti-like strands of squash from the skin and place in a medium bowl. Season with garlic powder, salt, pepper and parsley and set aside.

To make the puree, place steamed cauliflower, Treeline green peppercorn soft cheese, vegetable broth and salt in a blender. Puree until creamy consistency.

To plate, spoon puree on serving dish and top with spaghetti squash. Garnish with crumbled Treeline Classic Hard Cheese, fresh parsley and a raw cashew.

-With thanks to Lori Marrie

Casey Ray’s Mac & Cheese Using Treeline Hard Cheese


  • 1/8 c. Olive Oil
  • 8 oz. Macaroni or other Short Pasta
  • 4 oz. finely grated Treeline Cashew Cheese
  • (Mesquite or Peppercorn cheeses work quite well!)
  • 1-2 gr. Garlic (1 small clove), minced
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 c. Almond, Coconut, or Soy Milk
  • 1/2 c. Filtered Water
  • 2 tsp. Nutritional Yeast (optional)

Boil water and add the pasta to cook.

Heat olive oil on medium. Add minced garlic and sauté for 2-3 minutes or until very lightly browned.

Add choice of non-dairy milk and stir. Heat for 1-2 minutes on medium or until milk starts to steam.

Add finely grated Treeline Treenut Cheese and stir continuously until cheese has melted and all ingredients have combined.

Add filtered water to thin the sauce. The amount of water can be adjusted based on how thin or thick one might want the sauce to be.

Stir in salt and pepper. Add nutritional yeast, if desired.

Casey Ray’s Mac & Cheese Using Treeline Soft French-Style Cheese


  • 2 TBSP. Olive Oil
  • 8 oz. Macaroni or other Short Pasta
  • 4 oz. Treeline Cream Cheese (Herb-Garlic or Scallion Cream Cheeses work quite well!)
  • 1/2 c. Almond, Coconut, or Soy Milk
  • 1/4 tsp. salt
  • 1/4 tsp. Pepper

Boil water and add the pasta to cook.

Heat olive oil.

Add non-dairy milk and stir.

Add Treeline Cream Cheese and stir until combined.

Add salt and pepper to flavor.

Combine with pasta and enjoy!

At this point, any desired spices or vegetables can be added as well.