Cranberry Cinnamon Rolls

Cranberry Cinnamon Rolls


1 cup whole wheat flour

1 cup all purpose flour 

2 Tbs ground flax

3 Tbs cane sugar

1 Tbs baking powder

1/4 cup melted coconut oil, plus more for spreading

3/4 cup plant-based milk, plus more for glaze

2-4 tbs Treeline Plain Cream Cheese

1 cup fresh cranberries

Maple syrup

Combine and mix the flours, ground flax, sugar, and baking powder.
Drizzle 1/4 cup melted coconut oil and work in with your hands. 
Add 3/4 cup plant milk and form the dough.
On a floured surface roll out the dough into a rectangle about a 1/4 inch thick. Brush in some melted coconut oil, sprinkle desired amount of brown sugar and cinnamon. Scatter on some fresh cranberries.
Carefully roll the dough to keep cranberries in place. Slice the rolls and place them in a baking dish.
Bake at 400 till golden (about 20 minutes). 
While those are baking, make the cream cheese glaze by heating Treeline Plain Cream Cheese, maple syrup to taste, and plant-based milk. Then drizzle over warm rolls!
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Jackfruit Chick'n Chili

Jackfruit Chick'n Chili


1 cup dried white beans

6 cups of water

1 1/2 cups diced onion

1/2 cup diced celery

1/2 cup diced carrot

7-8 diced garlic cloves

One canned jackfruit, rinsed and shredded

1 teaspoon chili powder

1 teaspoon chipotle optional

1/2 teaspoon pepper

1 teaspoon salt

1 teaspoon garlic powder (optional)

1 1/2 teaspoons veggie bouillon

1/2 cup Treeline Plain Cream Cheese

3/4 cup frozen corn kernels


Pressure cook beans in 6 cups water for about 15 to 16 minutes and leave in the pot for another 30 minutes for the beans to fully soften. If slow cooking, cook on high for 4 hours and add other ingredients for last hour.

Add in the rest of the ingredients and simmer for 30 minutes. Serve and top with more Treeline Plain Cream Cheese

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Creamy & Crunchy Green Bean Casserole

Creamy & Crunchy Green Bean Casserole

Made in partnership with Andrea from , this plant-based take on a holiday classic will be a hit at your Thanksgiving table!


  • 2 lbs fresh green beans (rinsed and ends trimmed)
  • 8 oz. of mushrooms, diced
  • 1 large onion, diced (the other half will be used for your topping)
  • 2 garlic cloves, grated
  • 1 cup plant-based milk
  • 1 cup vegetable broth 
  • 1 6oz tub Treeline Herb Garlic French-Style Cheese
  • 1 cup bread crumbs
  • 1/2 tsp salt
  • 3 Tbs olive oil
  • More salt and pepper to taste


Blanch the green beans by adding them to a pot of boiling water for 5 minutes, strain, then submerge them in an ice bath to retain their bright green color.

Prepare the cheesy mushroom soup:

Heat up a sauté pan over medium heat, add a drizzle of oil. Add diced mushroom and 1/2 the diced onion. Grate in the garlic. Add a pinch of salt and cracked black pepper. Let this cook down for about 3-5 minutes and stir occasionally. Add in the plant based milk, vegetable broth and Treeline Herb Garlic cheese. Incorporate the liquid into the cheese as it starts to melt. Let everything heat up and come together in a few minutes as you mix. Let simmer for a minute and then remove from heat. 

Prepare the crunchy onion topping:

Combine other half of diced onion, breadcrumbs, 1/2 tsp salt, 1 grated garlic clove, and 3 tbls olive oil. Incorporate well.

Assemble the casserole:

Add the green beans to a casserole dish and pour the mushroom soup mixture over them. Top the casserole with the crunchy onion topping. Bake at 350 degrees for about 30 minutes. To make this dish ahead of time, store the casserole in the fridge and add the crunchy onion topping before you are ready to bake. (Note: it will need a longer bake time if chilled)


Creamy Herb and Chive Hasselback Potatoes

Creamy Herb and Chive Hasselback Potatoes

Creamy, crunchy, and savory, this must-have fall recipe was created by Ashley behind @eat_figs_not_pigs.

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes


  • 8 medium russet potatoes, scrubbed
  • 8 tablespoons (1 stick) non-dairy butter, softened
  • 2 tablespoons fresh oregano or parsley, minced
  • 1 tablespoon extra-virgin olive oil
  • 6 cloves garlic, minced (about 3 tablespoons)
  • 1 ¼ cups unsweetened non-dairy milk
  • 2 (6-ounce) packages Treeline Garlic-Herb French-Style Cheese, at room temperature
  • ¼ cup minced green onion or chives, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper


Preheat oven to 425° degrees F.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, slice the potato into thin slices, about ½ - inch thick, leaving ¼ - inch at the bottom of the potato unsliced; the handles of the spoon or chopsticks will prevent you from slicing all the way through. Repeat with the remaining potatoes.

Stir the butter and parsley together in a bowl until well combined. Place the potatoes on a parchment paper lined baking tray and brush the butter on each of the potatoes, making sure to gently get into each slice. Bake the potatoes in the preheated oven for 35 to 45 minutes, until they’re tender and turn golden-brown and crispy.

Meanwhile, heat the oil in a medium saucepan over medium heat. Once the oil is hot, add the garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Pour in the milk, room temperature Herb Garlic cheese, 2 tablespoons chives, salt and pepper, and whisk until combined and smooth. Taste and adjust salt and pepper if necessary.

Remove potatoes from the oven and pour half of the Herb and Chive ‘Cheese’ Sauce over the crispy potatoes and garnish each potato with the remaining chives or green onions. Serve with a side of the extra cheese sauce and enjoy!