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Creamy Chia Cheeze Potato Gratin – aka ‘Cheeze-Ception’

Yield: Serves 8 hungry people

What happens when the raw ingredients of our Creamy Chia Cheeze are introduced to their future form? Something we like to call Cheezeception. A Gratin-like dish that contains so much complimentary flavor, your head might just explode. This recipe brought to you by one of our master cheeze-makers Tyler Shilstone. Enjoy Heidi Ho cheezes at this year's Seed Food and Wine Festival, where the best chefs, brands and experts in plant based living come together. Ingredients


  • 3 containers (30oz) Heidi Ho Creamy Chia Cheeze

  • 4 red potatoes sliced thin

  • 1 red Bell pepper sliced into thin strips

  • 1 white onion sliced

  • 1 Cup of raw cashews crushed

  • 4 cloves of garlic

  • 3 carrots grated

  • 1 tsp salt

  • 1 tsp pepper

  • Fresh lemon juice

  • 1 tbsp chia seeds

  • 1 tsp cayenne pepper

  • 1 tbsp Dijon mustard

  • Dash of Dried Oregon (optional)

  • non stick cooking oil spray


  1. Pre-heat oven to 375°

  2. Line a baking sheet with parchment paper and place sliced potatoes neatly on the tray. Sprinkle about a fourth of your salt, pepper, chia seeds and cayenne over the potatoes as well as your garlic cloves.

  3. Bake for about 15 minutes until potatoes begin to crisp up.

  4. While the potatoes are cooking, prepare a small cast iron pan or 9x12 casserole dish by coating the walls and surface of the pan with some non stick spray.

  5. Once the potatoes are done, you can start building your dish. Start by putting down a layer of the potatoes keeping in mind you will be making 3 more layers later.

  6. On top of the potatoes sprinkle about 1/3 of your grated carrots covering the whole bottom + 1/3 of your onions and 1/3 of your red pepper on top of that.

  7. Next spoon some Heidi Ho Creamy Chia Cheese over the whole surface and sprinkle in some more salt, pepper, chia seeds and cayenne.

  8. Add another layer of potatoes and repeat step 6 + 7.

  9. Now retrieve your garlic cloves from the baking sheet and slice into thin flat pieces and evenly distribute them, as well as your Dijon mustard and about 1/4 of your cashews across the surface.

  10. Add another layer of potatoes and repeat steps 6 +7 again using up the remainder of your carrot, onion and red pepper as well as your spices.

  11. Place your final layer of potatoes, don’t stress too much if you aren’t able to cover the entire surface.

  12. Using the remainder of your cashews, cover the entire surface as evenly as possible and cover the entire dish with the remainder of your Heidi Ho Chia Cheese.

  13. We topped it off with a little dried oregano and some pepper, but thats totally up to you.

  14. Bake at 375° for about 35 minutes or until the top begins to brown.

#cheeze #vegancheese #heidiho #sharktank #plantbased #rawfood #veganrecipe #chiacheeze #chiacheese #TylerShilstone

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