rockstar recipes

rockstar recipes

taking crazy yummy to the next level. we have created vegan recipes using our products that will make you look like the rock star cook you truly are.

we hope that our easy to follow vegan recipes will help make your day a little brighter, as well.

our cheeze sauce makes plant-based cooking super easy!

Try our vegan recipes

Mac ~ n ~ Cheeze

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time : 1 HourServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
1 cup plain almond milk / plain nut milk of your choice
8 ounces small elbow macaroni
2 quarts water
1 tablespoon + ⅛ teaspoon sea salt
½ cup panko breadcrumbs
4 tablespoons vegan butter

Instructions

Preheat oven to 350º.

1. In a medium pot, add water and 1 tablespoon sea salt and bring to a boil. You want your pasta well seasoned! Add elbow macaroni. Turn heat down to gentle boil and cook, uncovered, 8 minutes. Drain, do not rinse, macaroni. Put macaroni back in cooking pot.
Add 2 tabelspoons vegan butter to macaroni and stir until melted.

2. Add 1 jar Beedigger’s Creamy Cheeze Sauce and nut milk. Stir until well combined. Pour into a 2 quart (8” x 8”) casserole dish (mixture will be soupy but will thicken while cooking).

3. For breadcrumb topping, melt 2 tablespoons vegan butter. Combine melted vegan butter, ½ cup panko breadcrumbs and ⅛ tsp sea salt. (you can double this if you like a thicker layer of breadcrumbs) Sprinkle breadcrumbs on top of mac~n~cheeze. Bake for 30 minutes or until sauce is bubbling.

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TIP!

If top is not browned enough after 30 minutes, turn oven to broil and cook for about 1-2 minutes for nicely browned breadcrumbs. DO NOT walk away from the oven while broiling. Watch your casserole carefully. You don’t want burned breadcrumbs.

Easy No Bake Mac ~ n ~ Cheeze

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time : 20 MinutesServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
8 ounces small elbow macaroni
2 quarts water
1 tablespoon + ⅛ teaspoon sea salt
½ cup panko breadcrumbs
4 tablespoons vegan butter
¼ teaspoon paprika

Instructions

1. In a medium pot, add water and 1 tablespoon sea salt and bring to a boil. Add elbow macaroni. Turn heat down to a gentle boil. Cook 10 minutes. Drain, do not rinse, macaroni. Put macaroni back in pot. Stir in 2 tablespoons vegan butter.

2. In a small saucepan, gently heat 1 jar Beedigger’s Creamy Cheeze Sauce over medium/low heat, stirring often. Add Cheeze Sauce to macaroni. Stir until combined. Pour mac~n~cheeze into a 2 quart (8” x 8”) casserole dish.

 

Breadcrumb Topping: (this can be made while pasta is cooking)
In a medium nonstick skillet over medium/high heat, add 2 tablespoons vegan butter, breadcrumbs, ⅛ teaspoon sea salt and paprika. Toast breadcrumbs, stirring frequently, until light brown, about 2-3 minutes. Do not walk away from the pan! The breadcrumbs will burn as soon as you turn your back. Transfer breadcrumbs to a small plate or bowl. Sprinkle breadcrumbs over Mac~n~Cheeze.

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Broccoli Cheeze Soup

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time : 45 MinServes : 4-8 oz servings

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
3 cups frozen broccoli florets, thawed, finely chopped
1 ¼ cup plain almond milk, or plain nut milk of your choice
1 small yellow onion, finely diced
1 large garlic clove, peeled and minced
2 tablespoons vegan butter
½ teaspoon sea salt
¼ teaspoon black pepper

Instructions

1. In medium saucepan, add vegan butter, diced onion, sea salt and pepper and sauté over medium heat for about 10 minutes, or until onions are translucent and barely browned. Stir intermittently. Add minced garlic and cook, stirring constantly, for about 30 seconds.

2. Add plain nut milk and Beedigger’s Creamy Cheeze Sauce. Add chopped broccoli and stir until soup is well combined. Cover and cook for 25 minutes or until broccoli is tender, stirring intermittently.

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TIP!

you can add more or less plain nut milk depending on if you like your soup thinner or thicker.

Potatoes au Gratin

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time :1 h 45 MinServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
2 pounds potatoes (we recommend Russet potatoes for this dish)
1 small yellow onion, cut into ¼” half rings
1 tablespoon vegan butter
sea salt
black pepper

Instructions

Preheat oven to 400º.

1. Butter the bottom and sides of a 2 quart (8” x 8”) casserole.

2. Wash and peel potatoes. Slice potatoes into ¼” slices. Slice onions into ¼” half rings. Place 1/3 of the potatoes into a single layer, slightly overlapping, on bottom of casserole. Sprinkle layer with salt and pepper. You want your potatoes to be well seasoned! Add half of the sliced onions.

3. Drizzle ½ cup Beedigger’s Creamy Cheeze Sauce over onions and potatoes (it does not have to completely cover the layer). Repeat second layer with 1/3 of the potatoes, salt/pepper, other half of onions and ½ cup Beedigger’s Creamy Cheeze Sauce. Finish third layer with potatoes, salt/pepper and 1 cup Beedigger’s Creamy Cheeze Sauce.

4. Cover with foil, place casserole on sheet pan and cook 1 ½ hours, rotating casserole dish half way through so the potatoes cook evenly. Let cool for 15 minutes before serving. It is HOT!

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Squash Casserole

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time : 50 MinServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
2 pounds yellow squash, sliced ¼ inch thick
1 small yellow onion, chopped (about 1 ½ cups)
1 cup panko bread crumbs
6 tablespoons vegan butter
½ + ⅛ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 350º.

1. Butter the bottom and sides of a 2 quart (8” x 8”) casserole.

2. Melt 4 tablespoons vegan butter in a large skillet over medium heat. Add squash, onions, sea salt and pepper. Sauté, stirring often, until squash is just tender in the middle, about 5-10 minutes.

3. Take off heat and add ½ cup of the panko breadcrumbs and 1 jar of Beedigger’s Creamy Cheeze Sauce. Mix until well combined. Pour squash and cheeze mixture in the casserole dish and spread mixture evenly.

4. Melt 2 tablespoons vegan butter. Add it to ½ cup panko breadcrumbs and ⅛ teaspoon sea salt. Mix well (you can double this if you like a thicker layer of breadcrumbs).
Sprinkle squash and cheeze mixture with buttered breadcrumbs. Bake, uncovered, 30 minutes until browned on top and bubbly. Let sit for 10 minutes before serving.

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TIP!

If top is not browned enough after 30 minutes, turn oven to broil and cook for about 1-2 minutes for nicely browned breadcrumbs. DO NOT walk away from the oven while broiling. Watch your casserole carefully. You don’t want burned breadcrumbs.

The Ultimate Baked Spaghetti

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time :1h 15 MinServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
8 oz thin spaghetti, broken in half
2 quarts water
24 oz jar of your favorite marinara sauce
2 tablespoons olive oil
1 small yellow onion, diced
1 large zucchini, peeled and diced
8 oz button mushrooms, chopped
3 large garlic cloves, minced
1 tablespoon + 1 teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 350º.

1. In medium pot, boil water and 1 tablespoon sea salt. You want your pasta well seasoned! Add spaghetti and cook for 10 minutes.

2. In a large skillet, over medium/high heat, heat olive oil. Add onion, 1 teaspoon sea salt and pepper and cook until the onions begin to brown, about 10 minutes. Add mushroom and zucchini and cook until mushrooms are lightly browned, 5 -10 minutes. Add garlic and cook for 2 minutes more.

3. Take veggie mixture off heat and add 16 oz (2 cups) of the marinara sauce, leaving the remaining 1 cup for the pasta. When pasta is finished cooking, drain (do not rinse) and put back into pasta cooking pot. Mix into pasta 1 jar of Beedigger’s Creamy Cheeze Sauce and remaining 1 cup of marinara.

4. Pour spaghetti mixture into an 8” x 8” (2 quart) casserole dish. Top with veggie/marinara mixture and spread evenly. Bake, uncovered, for 45 minutes on top of a baking sheet. Let set up for about 10 minutes before serving.

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Cheezy Enchilada Bake

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time : 50 MinServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
1 large yellow onion, small dice
8 ounces button mushrooms, medium chop
1 large red bell pepper, small dice
1 15 oz can corn, drained, rinsed
1 15 oz can black beans, drained, rinsed
1 packet taco seasoning
1 28 oz can enchilada sauce
18 - 6” corn tortillas, cut into 4. This will make 72 wedges.
½ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 375º.

1. In a large skillet, over medium heat, add onion, red bell pepper, sea salt and pepper. Cook until onions begin to soften a bit, stirring often, about 10 minutes. Add mushrooms and cook another 5 minutes. Add corn and black beans and heat through, about 2 minutes.

2. Turn off heat and add taco seasoning. Mix thoroughly. In a 13” x 9” (3 quart) casserole dish, pour ½ cup of enchilada sauce on the bottom and coat evenly. Place one layer (24 wedges) of tortillas on the bottom, slightly overlapping.

3. Pour 1 cup of enchilada sauce over first layer of tortillas and spread evenly, coating all of the tortillas.
Pour in 5 oz (1/3 of a jar) Beedigger’s Creamy Cheeze Sauce and spread evenly over tortillas. Add one heaping cup of onion and mushroom mix. Spread evenly over layer.

4. Repeat two more times to make three layers, finishing with the veggie mixture.
Press lightly into the Cheeze Sauce. Bake, uncovered, for 45 minutes or until cheeze begins to bubble.

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TIP!

You can add meatless crumbles or jackfruit for a more meaty texture. We’ve tried it. It’s awesome!

Cheezy Broccoli Rice

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time : 30 MinServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
1 cup white rice
4 cups frozen broccoli florets, thawed, rough chop
8 ounces mushrooms, chopped
1 small yellow onion, diced
¼ cup vegan mayonnaise
2 tablespoons vegan butter
1 teaspoon sea salt
¼ teaspoon black pepper

Instructions

Prepare rice:
Bring 2 cups water to a boil in a 2 quart heavy saucepan. Stir in 1 cup white rice and ½ teaspoon sea salt. Stir. Cover. Reduce heat and simmer for 20 minutes or until all the water is absorbed.

While rice is cooking:
1. Heat 2 tablespoons of vegan butter in medium pot over medium heat. Add diced onion, other ½ teaspoon sea salt, ¼ teaspoon pepper and sauté until translucent, about 5-10 minutes. Add mushrooms and cook until slightly brown, about another 5-10 minutes. Add chopped broccoli plus 2 tablespoons water.

2. Turn down heat to low. Cover and steam for about 10 minutes, or until broccoli is tender. Uncover and take pot off of heat. To veggie mixture …add cooked rice, Beedigger’s Creamy Cheeze Sauce and vegan mayo. Toss together lightly.

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Loaded Nachos

Vegan recipes brought to you by Beedigger's. Enjoy!
Total Prep/Cook Time : 50 MinServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
1 large bag restaurant style tortilla chips
1 15 oz can corn, drained, rinsed
1 15 oz can black beans, drained, rinsed
1 large tomato, seeds removed, small chop
1 small red onion, peeled, small dice
3 large green onions, chopped using white and some of the green
¼ cup cilantro, rough chop
1-2 jalapenos (depending on how spicy you like it!) sliced
1 large avocado
1 lime
sea salt
black pepper

Instructions

1. In a small saucepan, heat Beedigger’s Creamy Cheeze Sauce, over medium/low heat, until warm, stirring frequently (Make sure you heat the Cheeze Sauce low and slow to prevent sticking to the pan). You can also heat the Cheeze Sauce, in the microwave, in a microwave safe dish, about 2 minutes, stirring every 30 seconds, until warm.

2. Start building your nachos! There is no wrong way to do this. Just start piling stuff on and have fun!

3. This is the way we do it: On a medium serving dish, add a layer of tortilla chips. Drizzle some of the Beedigger’s Creamy Cheeze Sauce over the chips and add a little of all the ingredients, minus the avocado. Repeat with two or three more layers until all of the Cheeze Sauce and veggies have been used.

4. Cut avocado in half and scoop into a small bowl. Squeeze in some lime juice and salt and pepper to taste. Mash with a fork, but leave it a little chunky (you can add a little red onion, green onion, tomato and cilantro to make more of a guacamole. Once again, make it your own!).
Top your Loaded Nachos with the avocado mash or guac.

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Queso Dip

queso dip on Nachos
Total Prep/Cook Time : 20 MinServes : 6-8

 

Ingredients:

1 Jar Beedigger’s Creamy Cheeze Sauce
1 10 oz can of your favorite Diced Tomatoes and Green Chilies
Tortilla chips for dipping

Instructions

1. In a small saucepan, heat Beedigger’s Creamy Cheeze Sauce, and tomatoes and green chilies, over medium/low heat, until warm, stirring frequently.  (Make sure you heat the Cheeze Sauce low and slow to prevent sticking to the pan). You can also heat in the microwave, in a microwave safe dish, about 2 minutes, stirring every 30 seconds, until warm.

2.***We like to use about half the can of tomatoes and green chilies, drained, to one jar of Cheeze Sauce.  We also like to chop up the tomatoes and green chilies a bit more but, if you like it super chunky, leave it alone. J  Add some diced jalapeños for a nice kick!

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