Humble Guacamole



This one is so easy… put Humble Seeds in a bowl, pour on the olive oil, and scoop in the avocado.

Crush up with a fork, and mix until a creamy consistency.

Use as a dip, or spread thinly on a bagel or tasted bun. Garnish with tomato and season with sea salt and pepper.




1 avocado

1/3 cup Olive oil

1 pkg of Humble Seedz Vegan Cream Cheeze Original


Nori Hand Rolls



1 avocado

1/2 cup quinoa

Pack of 10 Nori Seaweed sheets

100g Enoki Mushrooms

1/3 cup Olive oil

1 pkg of Humble Seedz Vegan Cream Cheeze Original


Boil quinoa and leave to cool.

Cut nori seaweed sheets in half (diagonally), and cut avocado into thin strips.

To make filling, mix olive oil into quinoa, and then mix in Humble Seedz.

Place a table spoon of filling onto nori triangle, followed by a strip of avocado, and a three or four enoki mushrooms. fold each side to form a cone (see video for details).

Serve with hot sauce or teriyaki sauce.

Makes 14-18




Baked Eggplant



1 large eggplant

2 tomatoes

1/3 cup Olive oil

1 pkg of Humble Seedz Vegan Cream cheeze Original (you can also substitute for sriracha if you would like a little spicy heat)


Slice eggplant and tomatoes. Place eggplant on parchment paper on a baking tray, and brush with olive oil. Spread Humble Seedz – thinly or thickly - as desired. Place tomato slice on top of each eggplant slice.

Bake in over for 40 minutes at 380 degrees centigrade.

Season with salt, pepper, and herbs if desired. We like fresh basil!

Two or three pieces can be served per person as a side dish, or used as an appetizer.

Serves 2-3




Stove Top Mac n Cheeze



1 pkg of elbow macaroni (regular or pasta of choice)

Sea Salt

1 tbsp Olive oil

1 cup of minced onions

1 tsp of minced garlic

14oz can of stewed tomatoes with juices

½ pkg of Humble Seedz Vegan Cream cheeze Original (you can also substitute for sriracha if you would like a little spicy heat)

1 cup of reserved pasta water


Place pot of water over high heat and bring to boil.  Once pasta is cooked, reserve one cup of pasta water, drain pasta and set aside. Add sea salt and macaroni and cook according to package directions.  For gluten free pasta I like to cook it under by 1 min to then finish the cooking process with the sauce. Meanwhile, place a large deep skillet or medium pot on the stove and heat over medium high heat.  Mince onions and add to pan and sautee for 5 min or until translucent. Add garlic and stir for 30 seconds.  Add can of tomatoes and it’s juices. Cook for about 5-7 minutes, until tomatoes are soft.   Add Humble Seedz Cream Cheeze and stir until creamy.  Add drained noodles and reserved water and stir until combined.  Season with salt pepper. 

Serves 4




Stuffed Pasta Shells



Jumbo pasta shells – 12 to 16 depending on how full you stuff them

1 tbsp olive oil

½ cup finely diced onion

1-2 cloves of garlic finely minced

3 large handfuls of fresh spinach coarsely chopped

1 tub of Humble Seedz Original Vegan Cream Cheeze (you can use half original and half garlic as well)

Salt and Pepper

Jarred Marinara Sauce

Vegan Cheeze Shreds (optional)



Heat oven to 375 degrees Celsius.

Cook pasta shells according to package directions.  Drain and reserve pasta.

Meanwhile, heat a medium frying pan or skillet on medium high heat and add oil and onion and sauté until onions are golden, aprox 8 min.  Add garlic and stir for 30 seconds, add spinach and stir until spinach has fully wilted.  Once this is done, remove from heat and put mixture into a bowl and let cool for about one minute.  Add your Humble Seedz Vegan Cream Cheeze and mix until fully incorporated.  You can add a little less cheeze if you want it to be less cheezey in texture.

Stuff each pasta shell with the mixture and arrange in a shallow baking dish.  Once all shells have been filled, pour marinara mixture over the pasta but do not coat the entire dish.  Add shredded vegan cheeze if desire. Place in the oven and bake for aprox 10 min until the sauce is bubbly and cheeze has melted.

Serve with a side salad.  Enjoy!



Mashed Potatoes


2lbs of potatoes, peeled and cubed

Sea Salt

3 to 4 Tbsp of Humble Seedz Vegan Cream – Original or either flavor to kick up the flavor

1 cup of reserved potato cooking water


Fill large pot of water and bring to a boil.  Meanwhile, peel and cube potatoes.  Rinse and add to salted water once the water has come to a boil.  Cook for about 15 min until potatoes are fork tender (break when pierced with the fork). Reserve one cup of the potato water and set aside. Drain the remainder of the potato water.  With a potato masher, begin mashing potatoes. Add your Humble Seedz Vegan Cream cheese to pot and mash once more. Adding some of the potato water to help loosen mixture and to help incorporate all the ingredients.  Mix well and serve.

Serves 4


Grilled Cheese with Caramelized Onions



4 slices of whole grain Vegan Bread

Vegan Butter or Margarine

2 large onions, thinly sliced

Sea Salt

Olive Oil

Humble Seedz Vegan Cream Cheeze Original


Peel and slice both onions very thinly.  Heat a large skillet, add vegan butter or margarine and olive oil over medium high heat.  Once butter has melted add onions and sea salt and begin to stir them.  Continue cooking them on med high heat for about 10 min stirring often.  Drop heat to medium as to not burn the onions.  If you burn them, you will need to start again.  Continue cooking and stirring the onions until they are a medium brown colour.  It will cook down in size but look toasty and caramelized.  Once done, remove from heat and set aside.  Take your 4 slices of bread and butter one side of each with the vegan butter or margarine.  On one piece only, spread desired amount of your Humble Seedz Vegan Cream Cheese Original and place butter side down in the pan.  Place caramelized onions on top of the cream cheese and then the other slice of bread buttered side up.  Once the first half has become golden brown, flip.  Place a pan lid or another frying pan on top of the bread as to create a panini press.  If you have a panini press, use this in play of the frying.  Press down on the bread being careful to not squeeze out the onions. Once second half has been toasted, turn off heat and remove.  Cut and serve.  Enjoy

Serves 2 as lunch or 4 with a side soup or salad 

More Usage Ideas:

Add to tomato pasta sauce to make a creamy rose sauce

Spread on to bagels or toast

Burger topping

Stuffed Pasta shells

Pizza and or flatbread

Mini Cheesecakes