Vegetable and cashew cheese strudel




This recipe is from the talented Claudia Cocci Grifoni at TVO (The Vegan Option). She is a vegan masterchef and food photographer, who has created some wonderful dishes using Gozo Deli Organic Casheese. Claudia has kindly shared one of her recipes with us: a vegetable and Casheese strudel to die for!



4 filo pastry sheets

A jar of Gozo French Herb Casheese 

200g of fresh spinach leaves

200g of white mushrooms, thinly sliced

2 medium sized red, yellow or orange peppers, roughly chopped

2 diced onions

2 garlic cloves, crushed

1 tbsp of extra virgin olive oil

1 vegetable stock cube dissolved in 100ml of boiling water

2 tsp of nutritional yeast

Chilli flakes, if you like it hot!

Salt and pepper to taste 



Preheat the oven to 200 C. 

Heat some olive oil in a pan and once sizzling, add the onion and sliced peppers, frying until softened. Pour in vegetable stock, salt, pepper and chilli flakes and simmer for a further five minutes, allowing the flavours to infuse. In a separate pan, fry crushed garlic, then add mushrooms and cook over a medium heat for 15 minutes. Meanwhile, boil the spinach for five minutes in salted water. Drain, chop into small pieces, and add to the mushrooms.

Line a large tray with baking paper. Lay the filo pastry sheets onto the baking paper and spread evenly with half a jar (50g) of Gozo French Herb Casheese. Spread the mushroom and the spinach mixture on top of the Casheese, and top with a layer of the onion and peppers. Finish with a sprinkle of nutritional yeast, the remaining Casheese and salt and pepper to taste.

Roll up the pastry into a strudel using the baking paper and press gently on the edges. Pierce the length of the strudel with a fork, to allow steam to escape during baking, and cook in the oven for 20 minutes. When brown and crispy on top, your strudel is ready to devour. Slice into four, and serve with a crispy green salad.

Tip: Jus Rol, along with many other brands, produce ready-made filo pastry that is suitable for vegans. For an easy gluten-free filo pastry recipe, check out:


with Gozo Deli Organic french HERB cashew cheese



Here is a nutritious, satisfying take on a classic salad. Unless you live on the moon, you're sure to have heard about the health benefits of kale, filled with vitamins and minerals such as folate and magnesium. Gozo French Herb Casheese provides a tangy, garlicky base for the creamy salad dressing, and the spiced, baked chickpeas are a low-carb protein hit with a crunch reminiscent of croutons. Perfect for warm summer days.



Two or three large handfuls of raw kale

50g Gozo French Herb Casheese

A can of chickpeas (or two cups of freshly boiled peas if cooking from dry)

Your favourite ground spices; we used cumin, coriander and smoked paprika

Juice of a lemon

1 tbsp extra virgin olive oil

1 tbsp raw cider vinegar

Salt and pepper to taste



Add the ground spices to the chickpeas in a bowl and stir through with a little salt and pepper. Pour the chickpeas into a tray and bake in a pre-heated oven for 15 minutes at 180-200 degrees Celsius or until the chickpeas become firmer and slightly browned. Meanwhile, prepare the kale: tear the leaves from the hard stalks and place in a mixing bowl. Pour over extra virgin olive oil, lemon juice and a sprinkle of salt, and massage into the kale leaves until they become soft, dark and glossy. Divide the leaves into two serving bowls and add the baked chickpeas. To make a quick and simple creamy dressing, combine half a jar of Gozo French Herb Casheese, with cider vinegar and a little water until the desired consistency is reached. Crack black pepper over the top and dig in.


Tip: This is a base salad recipe which can be combined with many other ingredients. We love to add sliced cherry tomatoes, thinly sliced red onion and capers to ours, with a sprinkle of finely chopped mixed herbs. 


Nut cheese NACHOS

with Gozo Deli organic Chive cashew cheese



Check out this scrummy Mexican sharing dish. We made our own 'healthy' chips by slicing and baking wheat tortilla wraps until brown and crispy. This would also work well with corn wraps for a gluten free option, and reduces saturated fats normally found in nacho stacks.  Gozo Chive Casheese adds a creamy, smooth flavour and texture, in contrast to the acidity of the lime juice, tomatoes and chilli. Buen provecho!



2 large or 3 small tortilla wraps

50g Gozo Chive Casheese

1/2 an avocado, diced

4 cherry tomatoes, halved or quartered

2 tbsp of sliced pickled jalapeno peppers

1 red chilli, de-seeded and sliced

1/2 a can of red kidney beans (or a cup of freshly boiled beans if cooking from dry)

A small bunch of fresh coriander, chopped roughly

Juice of 1/2 a lime

2 tbsp of hot spicy sauce, such as Cholula



Slice the tortilla wraps into triangle shapes and place on a baking tray. Bake in a pre-heated oven for 10 minutes at 180 degrees Celsius or until the wraps become brown and crispy. Meanwhile, prepare the vegetables and toppings. When the chips are cooked, place them in a large round bowl and top with the vegetables, beans and herbs. Don't worry about perfection here - we are going for the rustic look! Finally, dress with lime juice and hot spicy sauce. Spoon Gozo Chive Casheese over the nachos. Season to taste with sea salt and black pepper. 


Tip: If you prefer a more liquid texture, closer to sour cream, add a little water or lime juice to the Casheese before drizzling over the nachos.





A beautiful, healthy and effortless starter dish. A mandoline slicer comes in very handy for achieving delicate, thin slices of beetroot to sandwich little spoonfuls of  Gozo Chive CasheeseWe use raw beetroot here but you can roast your beetroot for an hour or two in the oven first to soften the texture.



2 or 3 tennis ball-sized raw beetroots

100g Gozo Chive Casheese

3 tbsp of pesto (shop bought or homemade)

A small bunch of fresh basil

2 tbsp of cold-pressed extra virgin olive oil



Slice the beetroot as thinly as possible using a sharp knife or mandoline slicer. Aim for 12 near-perfect discs and arrange on a chopping board. Add a teaspoon of 100g Gozo Chive Casheese to the centre of 6 discs, and top with the other 6 discs, gently pressing down so that the Casheese filling spreads evenly. Carefully arrange three beetroot and Casheese 'sandwiches' on each serving plate, and top with a little pesto. Scatter with fresh, torn basil leaves and dress with a little olive oil to finish. Season to taste with sea salt and black pepper. 


casheese mashed potato

WITH GOZO DELI FRench cashew cheese

Mashed potato: the ultimate comfort food. This isn't quite a 'recipe', more a little trick to liven up your mashed potato. Do you peel the potatoes or leave the nutritional skin on? Do you crush, mash or rice? Dairy-free milk? Margarine? Olive oil? A squeeze of lemon juice? Salt, pepper and mustard? How you prepare mashed potato is a personal thing so we'll leave the details up to you. However, we do have a little tip .....try stirring in your favourite flavour of Gozo Casheese for an extra creamy, rich flavour. Here we have used Gozo French Herb Casheesetopped with a sprinkle of fresh parsley.





Serves two

Heritage tomatoes have become increasingly popular in recent years, adding colour and variety to many dishes. Here is a beautiful, tasty salad that is easy to put together, yet will impress friends, family and your taste buds with its bright colours and flavours.  Enjoy with toasted crusty bread or as a side dish at a barbeque. Combine with roasted new potatoes for a more hearty meal.



500g of heritage tomatoes (a variety of shapes, sizes and colours works best)

100g Gozo French Herb Casheese

3 tbsp of pesto (shop bought or homemade)

A small bunch of fresh basil

2 tbsp of cold-pressed extra virgin olive oil



Slice the heritage tomatoes and arrange on a serving plate. Scatter with fresh basil leaves and distribute generous dollops of Gozo French Herb Casheese on the salad. Dress with pesto and a few slugs of olive oil. Season to taste with sea salt and black pepper. 

Optional: Add a squeeze of lemon juice to make your flavours ‘pop’.



Chickpea Ravioli with Basil Pesto Casheese



Serves TWO

Ravioli is the perfect dish for a dinner party. This ravioli is made from chickpea flour, which is packed full of protein and fibre, creating a gluten-free pasta with a slight nutty flavour. Flaxseed provides an excellent substitute for egg, binding the flour into a dough.



2 tbsp of ground flaxseed

6 tbsp warm water

1-3/4 cup chickpea flour

100g Basil Pesto Casheese

A small bunch of fresh basil

2 tbsp of cold-pressed olive oil



To make a flaxseed ‘egg’, whisk the ground flaxseed with warm water in small bowl and leave for 5 minutes to thicken. Pile the chickpea flour onto a floured surface and make a well in the middle. Pour the flaxseed ‘egg’ into the well and combine the mixture into a dough. Wrap in cling film and rest for half an hour. Once the dough is rested, roll out as thin as possible onto a floured surface. Using a pastry cutter, cut twelve large discs (around 9cm in diameter) and put half to one side. Place a spoonful of Gozo Basil Pesto Casheese in the centre of each disc. Brush with a little water around the edge and place the reserved discs on top, pressing firmly around the edge with a fork to seal the filling. Bring a pot of salted water to the boil. Carefully place the ravioli in the water, and cook for 2-3 minutes. Drain and serve with a glug of olive oil and scattered, torn basil leaves. Season to taste. 

Tip: If you don’t have time to make your own pasta dough, wanton wrappers are an excellent short cut and can be used in exactly the same way as discs or squares of pasta dough. Read ingredients carefully if you are avoiding dairy, egg and/or gluten.



Quesadillas with Gozo Smoked Paprika Casheese



Makes TWO quesadillas

Here is Gozo Deli’s take on a traditional Mexican dish, incorporating the smokey, chilli flavours of Mexican cuisine and substituting ‘queso’ or cheese with Gozo Smoked Paprika Casheese. These quesadillas are a nutritious treat and great any time of the day.



4 corn or wheat tortillas

100g of black beans

100g of mixed cubed peppers (capsicums)

2 chopped spring onions

A small bunch of coriander

1 diced tomatoes

100g Gozo Smoked Paprika Casheese

Half an avocado, mashed

Juice of half a lime

1 tbsp coconut oil



To prepare the filling, mix the black beans, cubed pepper, spring onions, tomato and coriander in a bowl and set aside. Lay two tortillas flat and spread with a thin layer of Gozo Smoked Paprika Casheese. On one of the tortillas, add half the filling mixture and cover with the other tortilla. Press down to create a sandwich, and repeat with the other two tortillas. In a frying pan, melt a little coconut oil and fry the quesadillas for four minutes on each side, crisping the outside and heating the inside. Once cooked, slice the quesadillas into quarters and serve with mashed avocado and a squeeze of lime juice. Season to taste.