Plant-Based Beer Cheese Dip

Plant-Based Beer Cheese Dip

We created this decadent dip using two of our delicious cheeses. It's the perfect indulgent snack for a lazy weekend spent rooting for your favorite sports team!



Beat all ingredients together with hand mixer until thoroughly combined and creamy. Taste and season with more salt and black pepper as needed. Serve with pretzels or chips.


Cajun-Style "Crab" Dip

Cajun-Style "Crab" Dip

This perfect game day recipe was created by Ashley from @eat_figs_not_pigs using our French-Style Scallion cheese


  • 2 14-oz cans hearts of palm, preferably sustainable, drained and rinsed
  • 2 6-oz tubs Treeline French-Style Scallion
  • 1 cup vegan cheddar shreds
  • 1/2 cup vegan mayonnaise
  • 1/2 cup minced fresh chives, divided
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon Louisiana hot sauce
  • 1 ½ teaspoons Cajun seasoning
  • 2 teaspoons avocado oil
  • 1 red bell pepper, finely diced (about 1 cup)
  • ½ small onion, finely diced (about ½ cup)
  • 2 stalks celery, diced (about ¼ cup)
  • 6 cloves garlic, minced
  • ½ cup vegan parmesan cheese
  • 1 cup panko breadcrumbs
  • ¼ cup vegan butter, melted
  • Crackers, pretzels, bread, and veggies, for serving


Preheat oven to 400° degrees F.

Mash the hearts of palm with a potato masher in a large bowl.

Fold in Treeline French-Style Scallion Cheese, cheddar, mayonnaise and ¼ cup chives.

Season with the Old Bay, hot sauce and Cajun seasoning, mixing to combine all ingredients thoroughly. Set Aside.

Heat the avocado oil in a medium skillet over medium heat. Once the oil is hot, add the bell pepper, onion and celery, and sauté, stirring frequently, until the vegetables start to just sweat, 6 to 7 minutes.

Add the garlic and cook another 1 to 2 minutes.

Combine the sautéed vegetables with the hearts of palm mixture in the large bowl, tossing to incorporate all the ingredients.

Transfer the dip to a 9x5-inch baking dish and sprinkle the top with the vegan parmesan, then the panko breadcrumbs.

Pour the melted butter over the breadcrumbs and bake in the preheated oven, uncovered, until the breadcrumbs are golden-brown and crispy, and the cheese is starting to bubble, 30 to 40 minutes.

Remove from the oven and let cool for 5 minutes before serving.

Finish the dip with remaining ¼ cup of chives and serve immediately with crackers, pretzels, bread, and additional veggies of choice. Can be served hot or cold!


Chocolate Raspberry Ghost Cupcakes with Cashew Cream Cheese Frosting

Chocolate Raspberry Ghost Cupcakes with Cashew Cream Cheese Frosting

Wow kids and adults alike with these spooky plant-based ghost cupcakes made with Treeline's Plain Cashew Cream Cheese!

This recipe is from Danielle Davis of @daniliciousdishes. Enjoy! 

Cupcake Ingredients

  • 3/4 cup unsweetened vanilla or plain almond milk, room temperature
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon ground flaxseed + 3 tablespoons warm water
  • 1 ½ cups gluten-free all-purpose flour blend, regular or whole wheat white flour work too
  • ½ cup cocoa powder, shifted
  • 1 tsp baking soda
  • 2 teaspoons espresso powder
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons pure cane sugar
  • ½ cup liquid coconut or avocado oil
  • 2 teaspoons vanilla
  • 1/4 cup hot coffee or water

Cashew Cream Cheese Frosting Ingredients

  • 1 8oz container Treeline Plain Cashew Cream Cheese, room temperature
  • 1 stick (1/2 cup) plant-based butter, room temperature
  • 3 1/2 cups powdered sugar, shifted
  • 1 tsp. vanilla
  • Pinch of salt

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Raspberry Filling

  • 1/2 cup seedless raspberry jam
  • 1 teaspoon water

Ghost Decoration

  • 24-29 candy eyes
  • 12-13 small chocolate chips

Cupcakes Instructions

Preheat the oven to 350 degrees. Line a muffin pan with liners. Lightly grease the liners (optional).

In a small liquid measuring cup or bowl, combine the almond milk and apple cider vinegar and let it sit for 2-3 minutes to create a vegan buttermilk.

In a small bowl, combine the flaxseed and 3 tablespoons warm water and allow it to sit for 2-3 minutes, or until it thickens slightly. This creates an egg replacement. 

In a large bowl, combine gluten-free flour, cocoa powder, baking soda, espresso powder, salt, and cane sugar and whisk until well-combined. 

Add in the almond milk/apple cider vinegar mixture, flaxseed egg, oil, and vanilla and whisk until almost fully combined. 

Finally, pour in the hot coffee and whisk until no lumps are present and the batter is smooth. Be careful not to over-mix. 

Divide the batter between 12-13 cupcake liners, filling a little over 1/2 way full. Bake for 22-25 minutes or until a toothpick or fork comes out clean. Allow to cool completely. 

Using a paring knife or bottom round part of a frosting tip, create a small hole in each cupcake for the filling.

For the raspberry filling, mix the raspberry jam and water and stir until smooth. Add filling in each cupcake cavity. 

Frosting Instructions

For the frosting, add the plant-based butter to a stand-mixer (or using a large bowl and a hand mixer). Mix until light and fluffy, 2-4 minutes. 

Add in the Treeline cashew plain cream cheese and beat for another 2-3 minutes or until light and fluffy and fully combined with the butter (scraping down the sides as necessary). 

Add in the vanilla and pinch salt. 

Finally, add in the powdered sugar in 3 increments, beating until smooth and creamy.  

Add frosting to a piping bag with a regular round tip or a ziplock bag with a corner cut off.  Top each cupcake with a dollop of frosting. 

To make the ghost face, add two eyes and one chocolate chip (flat-side facing out). 

Serve and enjoy your spooky treat! 



Chipotle Serrano Cream Baked Mini Gnocchi

Chipotle Serrano Cream Baked Mini Gnocchi


  • 1 tub Chipotle Serrano Treeline Cheese
  • 2-3 cups unsweetened regular plant-based milk
  • 3 tbsp chipotle hot sauce
  • 1 tbsp + 1 tsp black pepper
  • Salt to taste
  • 1 tbsp + 1 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp crushed red pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp apple cider vinegar
  • 1 package mini gnocchi
  • 1/2 cup breadcrumbs
  • Flat leaf parsley
  • 2 tbsp olive oil


In a saucepan, add the chipotle serrano Treeline cheese, plant milk, hot sauce, 1 tbsp black pepper, salt to taste, 1 tbsp garlic powder, onion powder, crushed red pepper, cayenne pepper, and apple cider vinegar. Cook over medium low heat, whisking frequently until the cheese is melted. Adjust seasoning to taste, and amount of milk. You want this to be semi thick, about the consistency of alfredo. 

Cook your mini gnocchi in salted water until the float.

Mix your cooked gnocchi with your desired amount of sauce and transfer to an oven safe dish.

In a small bowl, mix together your breadcrumbs, olive oil, 1 tsp garlic powder, salt to taste, and 1 tsp black pepper. Mix well. Sprinkle over the top of the gnocchi.

Place under the broiler until the breadcrumbs are golden brown. Top with fresh flat leaf parsley for garnish & enjoy!