If you’ve ever dabbled in vegan eats, you know that non-dairy cheese that tastes and performs like the real thing is the (often unattainable!) pinnacle of plant-based perfection. You asked for it, and now, finally, there’s Vitalite™, a big-on-flavour plant-based-cheese brand that’s now available across Canada. Made for the vegans, vegetarians and flexitarians among us, it’s designed for both hot and cold dishes. Vitalite products are certified gluten-free, soy-free and kosher. And let’s talk about the all-important meltability factor: Vitalite’s diverse offerings, from Plant-Based Cheddar Flavoured Slices to Plant-Based Mozzarella Flavoured Shreds and Plant-Based Cream Flavoured Spread, get irresistibly gooey with just a little heat.

We tapped Katrine Paradis, beloved celebrity chef and founder of K Pour Katrine—a recipe resource for “food-intolerant gourmets”—to highlight Vitalite’s versatility, from appetizers to desserts. The result? A thoughtfully made three-course menu featuring plant-based cheesy goodness at every turn. (Hello, creamy artichoke dip!)


Perfect for a snack or for entertaining, this dip will win you over with its deliciously cheesy flavour. The combination of Vitalite™ Plant-Based Cream Flavoured Spread and Mozzarella Flavoured Shreds creates an appealing melt-in-your mouth texture. A vegan recipe to include in your favourites!


• 1 tbsp olive oil
• 1/2 cup thinly sliced shallots
• 2 garlic cloves, finely chopped
• 1/2 tsp paprika
• 1 tsp herbes de Provence
• 1 jar (340 mL) marinated artichokes, drained and coarsely chopped
• 5 cups spinach
• 1 container Vitalite Plant-Based Cream Flavoured Spread
• 1 cup Vitalite Plant-Based Mozzarella Flavoured Shreds
• 1/4 tsp salt
• Pepper, to taste
• 2 tbsp gluten-free bread crumbs, for the topping
• 1 lemon, scrubbed clean and zested, for serving
• Gluten-free crackers, for serving


1. Preheat the oven to 350°F.

2. In a cast-iron skillet, heat the oil over medium heat and soften the shallots, garlic, paprika and herbes de Provence for 3 minutes. Add the artichokes and cook for 2 minutes. Add the spinach and cook for another minute, stirring often.

3. Add the Vitalite Plant-Based Cream Flavoured Spread and Mozzarella Flavoured Shreds, salt and pepper and stir until the mixture has melted.

4. Sprinkle with bread crumbs and bake for 20 minutes.

5. Sprinkle with the lemon zest. Serve with crackers.


Comfort food at its best, this pasta will please everyone at the table whether they’re vegetarian or not. The spices and the vegan Italian “sausages” will add some heat to the dish, while the Vitalite™ Plant-Based Mozzarella Flavoured Shreds will create a melty, yummy sauce that everyone will love. Your taste buds will thank you!


• 1 tbsp olive oil
• 1 white onion, thinly sliced
• 4 vegan Italian sausages
• 2 garlic cloves, finely chopped
• 1 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp red-pepper flakes
• 1/2 cup sun-dried tomatoes
• 3/4 cup kalamata olives, pitted
• 2 tbsp tomato paste
• 1/4 cup red wine
• 2/3 cup Vitalite Plant-Based Mozzarella Flavoured Shreds
• 1/2 cup vegetable broth
• 1 cup soy cream + 1/4 cup hot vegetable broth
• 1/2 tsp salt
• Pepper, to taste
• 340 g gluten-free pasta
• 1/2 cup pasta-cooking water
• Basil, for serving


1. In a large non-stick skillet, heat the olive oil over medium-high heat. Cook the onion for 3 minutes, stirring constantly. Add the vegetarian sausages, breaking them up with a wooden spoon. Cook for 7 minutes. Add the garlic, paprika, oregano and red-pepper flakes, and cook for another 2 minutes.

2. Add the sun-dried tomatoes, kalamata olives and tomato paste, mixing well to combine.

3. Deglaze with the red wine and cook for another 2 minutes.

4. Add the Vitalite Plant-Based Mozzarella Flavoured Shreds, soy cream and vegetable broth mixture, salt and pepper and mix well to combine. Continue cooking for 1 minute.

5. In a large pot of salted boiling water, cook the pasta according to the instructions on the packaging. Set aside 1/2 cup of the pasta-cooking water. Drain the pasta and transfer to the skillet with the sauce. Add the reserved pasta-cooking water and mix gently to combine. Season with more pepper and garnish with basil.


Finally, a vegan cheesecake that stands up to its dairy counterpart, thanks to Vitalite™ Plant-Based Cream Flavoured Spread. These creamy bars are made with fresh blueberries. They’re a treat for the eyes as well as the taste buds!

Servings: 16 bars
Preparation: 40 minutes


Almond-butter crust
• 1 1/2 cups quick-cooking gluten-free oats
• 1/3 cup chopped pecans
• 3/4 cup creamy almond butter
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt

Blueberry topping
• 1 cup blueberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1/2 tbsp cornstarch

Cream “cheese” filling
• 2 containers Vitalite Plant-Based Cream Flavoured Spread, at room temperature
• 1/2 cup dairy-free margarine
• 1/2 cup coconut oil, melted
• 2/3 cup icing sugar
• 2 tbsp lemon juice
• 2 tsp vanilla
• 1 lemon, scrubbed clean and zested


1. Grease an 8-inch square baking dish and line the bottom with parchment paper, letting it hang over 2 sides.

2. In a bowl, using a spoon, mix together all of the ingredients. Tip the mixture into the prepared pan and press it down into an even layer. Set aside in the refrigerator.

Blueberry topping
3. In a small pot over high heat, bring all the topping ingredients to a boil and cook for about 2 minutes, or until the mixture thickens, stirring constantly. Let cool.

Cream “cheese” filling
4. In a blender, purée all of the ingredients until smooth. Pour the mixture over the crust and use a spatula to spread it out into an even layer.

Spoon tablespoon-size dollops of blueberry topping over the filling. Use a toothpick to swirl the blueberry topping into the filling for a marbled effect. Refrigerate for about 6 hours before slicing into bars.

Photo credits:
Recipes and Katrine Paradis: Ariel Tarr