The Cheeze Factory Restaurant

Published by .

The Cheeze Factory Restaurant gets its name from the unique building in which it is housed, which was once a working cheese factory. Converted to a restaurant in 1992, it serves all-vegan fare, attracting a dedicated following from families visiting Wisconsin Dells. Often, locals from the state known for its cheese have never tried vegan food before, and quickly become fans.

Head Chef Sage-Louise was born in France and raised in Montreal, and her cooking has a distinctly international flair with an emphasis on Southwestern, Asian, and American flavors. Her simple yet sophisticated dishes are a testament to her apprenticeship with Master Chef Felipe Rojas-Lombarde, a protégé of the late James Beard, and to the many years that she spent working at venerable New York City institutions, such as Dean and Deluca.

Customer favorites include “BBQ ‘Rattlesnake’ Tofu,” deep-fried Thai bananas drenched in a coconut-peanut curry sauce, aromatic “Delhi Delicious Stew,” and made-from-scratch desserts. Don’t miss out on The Cheeze Factory Restaurant Vegan Cookbook to make your own versions at home.

We were lucky enough to get our hands on a few of The Cheeze Factory’s recipes! Check them out:

Romesco Sauce

Here is an adaptation of the classic Spanish romesco sauce, which is traditionally made with roasted peppers, chilies, garlic, olive oil, and almonds. In Spain, it accompanies almost everything. There is a standing joke among the cooks at the restaurant that it is “so versatile and delicious that it could make cardboard taste good!” As a bonus, it keeps well in the refrigerator for five days and freezes perfectly.

12 oz. pimentos
2 1/2 oz. slivered, toasted almonds
2 tsp. minced garlic
1 1/2 Tbsp. chipotle peppers in adobo sauce (try San Marcos brand, available in Hispanic markets)
1/2 cup olive oil
1 1/2 Tbsp. balsamic vinegar
1 1/2 tsp. salt

Combine all the ingredients in a blender and purée until smooth.

Makes 2 cups

Cranberry Relish

A new twist on an old favorite, this traditional holiday condiment makes a great gift. If refrigerated, it has a shelf life of several weeks, and it freezes well. Serve with any tofu or seitan entrée, or use it as an accompaniment at Thanksgiving with wild rice or baked squash.

4 oranges (reserve the zest of one orange)
1/2 cup orange juice
1 lb. fresh whole cranberries
1 1/2 cups sugar
2 garlic cloves
1 Tbsp. soy sauce
1/2 tsp. Tabasco sauce
3 Tbsp. minced ginger root
2 tsp. curry powder
2 cinnamon sticks
1/2 cup raisins

• Peel and separate the orange sections and set aside.
• In a heavy-bottomed 2-qt. saucepan, combine the orange juice, cranberries, sugar, garlic, soy sauce, Tabasco sauce, gingerroot, curry powder, cinnamon sticks, and raisins. Bring to a gentle boil over medium heat. Simmer for 8 to 10 minutes.
• Remove the garlic and the cinnamon sticks. Stir in the orange sections and zest. Remove from the heat and let cool. Refrigerate until ready to serve.

Makes 1 qt.

Chilled Asparagus With Sesame Vinaigrette

The deep, rich flavor of this sesame dressing offers an appealing contrast to the light flavor of the asparagus. Served warm or cold, this salad makes a wonderful appetizer. Delicious with grains such as quinoa or wild rice, it easily transforms into a fat-free, low-calorie dish by eliminating or reducing the sesame oil.

2-3 lbs. fresh asparagus (16-18 spears per pound)
5 Tbsp. dark sesame oil
1 1/2 Tbsp. rice vinegar
2 1/2 Tbsp. soy sauce or tamari
2 tsp. sugar
Salt and pepper, to taste
1/4 cup toasted sesame seeds

• Cut approximately 1 inch or more off the ends of the asparagus stalks and discard. Using a vegetable peeler, pare approximately 1 inch or so off the stalks to remove any remaining tough fibers.
• Steam or blanch the asparagus in boiling water until crisp but tender (the amount of time will vary depending on the size of the stalks). Drain and immerse in ice water to chill. Drain, pat dry with paper towels, and place in a serving dish.
• Mix the oil, vinegar, soy sauce, and sugar in a small bowl. Adjust the flavor with the salt and pepper as desired. Pour over the asparagus and marinate for several hours in the refrigerator.
• Serve garnished with the toasted sesame seeds.

Makes 8 servings

Quinoa With Fresh Cilantro

Cultivated in the Andes for centuries, quinoa has been called “the ancient food of the Incas.” Highly nutritious, this grain looks like couscous and has a distinctive earthy, nutty flavor. It is easy to prepare and makes a great chilled grain salad. This recipe may be prepared one or two days ahead of time and reheated in the microwave. It keeps well in the refrigerator for up to five days.

1 lb. quinoa (2 1/2 cups dry)
2 Tbsp. olive oil
1 cup finely chopped onion
2 Tbsp. vegetarian chicken-flavored powder
3 1/2 cups boiling water
1 bay leaf
1/2 cup fresh cilantro, chopped
1/2 tsp. ground white pepper
Salt, to taste

• Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.
• Heat the oil in a 4-qt. saucepan and add the onion. Sauté until translucent.
• In a small bowl, dissolve the “chicken”-flavored powder in the boiling water. Add to the saucepan.
• Add the rinsed quinoa and the bay leaf. Cover and bring to a boil. Reduce the heat and simmer for approximately 20 to 30 minutes, or until the quinoa is tender and fluffy. Remove from the heat.
• Add the cilantro and the pepper. Season with the salt as desired.

Makes 8 cups

Visiting Wisconsin soon? Be sure to stop by:

The Cheeze Factory Restaurant
21 Wisconsin Dells Parkway S
Wisconsin Dells, WI 53965

I Want Weekly Recipes and Lifestyle Tips!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

Get the Latest Tips—Right in Your Inbox
We’ll e-mail you weekly with the latest in vegan recipes, fashion, and more!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.