SUPER Melty Margherita BioShred Pizza

It's about time we let you in on our little secret! Our Pizza BioShred is best used "Down Under". Simply applying your BioShred to the base of your pizza, with ALL the ingredients on top (as a traditional pizza is to be made) helps you in getting that ultimate OOZY melt. It tastes, and melts, JUST LIKE the real deal that way - you'll NEVER go back!

This SUPER simple pizza recipe is the perfect way to welcome the weekend or entertain! With minimum prep-time you can be enjoying a completely dairy-free homemade pizza. Life is after all ALL about those small indulgences. 



Makes: 2 Medium-sized Pizzas


1½ cups warm water

Pinch of caster sugar

2 teaspoons (7g/1 sachet) dried yeast

600g (4 cups) plain flour, plus a little extra for dusting

60ml (1/4 cup) olive oil, plus extra for brushing

2 serves tomato-based sauce

1 packet Pizza BioShred®

++ ANY other pizza toppings you desire!



  1. Preheat the oven to 180 degrees. 
  2. Place the water, yeast and sugar in a small bowl. Mix and set aside for 5 minutes - the mixture will begin to foam. In the interim, combine the flour and salt in a large bowl, making a well int he centre. 
  3. Add the yeast mixture to the dry ingredients, folding it gently with a round-bladed knife before using your hands to bring the dough together. 
  4. Turn the dough out onto a floured surface and continue to knead for 10 minutes, or until the mixture is smooth and elastic. 
  5. Place the dough into a lightly-oiled bowl, covering it with plastic wrap or a towel before setting it aside in a draught-free, warm place for 30 minutes. The dough should double in size. 
  6. Remove the dough from the bowl and place onto a lightly dusted surface again. Divide into 2 before rolling it out into your pizza base shape of choice! 
  7. Now it's your turn to get creative! Evenly disperse a tomato-based sauce on your pizza base followed directly by your Pizza BioShred - we like to go heavy handed here! Any other toppings should be added to the top of this. 
  8. Cover the pizza with foil and allow to bake the base is golden, cheese is melted and ingredients are cooked!

Note: Uncovering the pizza for the last 5 minutes of oven-time can add an extra crispiness to the base if you so desire. 

BioButtery Hot Cross Buns

NEVER FEAR... lactose intolerance, allergies, faith-based fasting and dietary choice DO NOT have to get in the way of you enjoying those seasonal treats anymore! 

These completely vegan-friendly, light and aromatic hot cross buns taste like the "real deal" you'd purchase at your local bakery. The advantage of baking from home means that you know EXACTLY what goes into your food. The "nasty-free" addition of BioButtery® is no exception to this, helping you achieve the same velvety texture associated with its dairy-based alternatives. 

Hop into the kitchen and get going! Happy Easter!


Makes: 20


Bun Dough

¾ soy milk (lukewarm)

4 tablespoons brown sugar 

7g (2 teaspoons) dried yeast 

¼ cup BioButtery® (melted)

1 cup almond meal 

1 ¾ cup spelt flour

1 teaspoon mixed spice 

1 teaspoon cinnamon 

Pinch salt 

90g mixed sultanas and dates 

Cross mixture

2 tablespoons plain flour

1 tablespoon sugar 

2 tablespoons water 

Apricot jam (to glaze)


1. In a small bowl combine 2 tablespoons of the brown sugar, yeast and soy milk. Set aside for 5 minutes to activate the yeast. The mixture will appear frothy. 

2. Add the melted BioButtery® and mix whisk until well combined. Set aside. 

3. In a larger bowl, combine the almond meal, spelt flour, cinnamon, mixed spice, salt, the remaining 2 tablespoons of brown sugar and assorted dried fruits. Stir until well combined. 

4. Create a well in the centre of the dry ingredients and pour the yeast and soy milk mixture. Stir until a sticky mixture is formed. 

5. On a lightly floured surface, knead the dough for about 5 minutes or until it is no longer sticky - this may require the addition of some extra spelt flour. Roll the dough into a ball. 

6. Place the dough ball in a lightly greased bowl (using BioButtery®) before covering with plastic cling-wrap and setting aside in a warm place for 1 hour.

7. Once the dough has doubled in size, punch the air out with your first and need for a couple more minutes on a non-floured surface until elastic and smooth. 

8. Divide the dough into 8 equal portions and roll into small balls.

9. Place the balls in a lightly greased baking tin, cover, and allow to rise in a warm area for another 20 minutes. The balls should be placed right next to each other. 

10. Preheat your oven to 190 degrees. 

11. Combine the ingredients for the cross mixture before dispensing into a small piping bag (or freezer bag with the corner snipped). Pipe the crosses across the surface of the dough balls once they have risen again (approx. 1cm in height). 

12. Bake the hot-cross buns for 25 minutes or until the tops are hard. 

13. Immediately brush with apricot jam once removed from the oven and allow to cool for around 5 minutes or until the jam has hardened. 


Serve immediately with BioButtery®! Enjoy. 

Theres no room for NASTIES in your tummy!

At MyLife, we believe food should taste great AND be good for you. The food you put into your body should be natural, tasty and nutritious - free from all the NASTIES that surround us.

Choosing to eat healthy, dairy-free products shouldn’t mean sacrificing the wholesomeness of the foods you eat.

Living a nourishing life involves living consciously by looking into the foods you consume to fuel your body. Big (and unfamiliar) words like carrageenan, titanium dioxide, sorbic acid, sodium pholyphosphate, maltodextrin and glucono-delta-lactone shouldn’t be commonplace in the products we consume.

With the basis of our entire product range being completely free of these NASTIES, we are able to whole-heartedly support the healthy choices you make both in diet and lifestyle.


Enjoy quality. Enjoy MyLife.  

Nasties 2.png

Meet our Instagrammer of the Month... @nourishnotpunish

We are very fortunate to be celebrating the month of September with the assistance of yet another incredible Instagrammer! Evelyn (aka @nourishnotpunish) uses this powerful platform to empower her MANY followers, encouraging both physical and mental health through nourishment. This incredibly talented recipe-developer and blogger appeals to  people of varying culinary skills and dietary requirements, accommodating those choosing to eat dairy-free, gluten-free or the all-encompassing vegan-friendly.

We spoke to Evelyn about her lifestyle change and how this reflects in the formidable Instagram posts she presents us all with...


So Evelyn, what prompted you to go dairy-free and vegan?

I soon came to realise that all animals, just like the ones we call pets, are no different from each other! They all have families, feelings and the right to live. I then watched the documentary 'Earthlings' which completely changed my life! Have not, and will not ever, look back on this lifestyle decision :) 

Have you experienced many benefits from this lifestyle change?

I feel SO good both physically and mentally. I know that my lifestyle is not only saving the lives of so many animals, but it is also helping save the planet and my overall health. My energy levels are top notch and I've also had the privilege to teach many others about the benefits of being vegan!

What do you try to focus on in your Instagramming and blogging? 

Showing everyone how easy and delicious vegan meals are to make, regardless of food intolerances! I also focus on the importance of self love and body acceptance, which I think is extremely important.

Why do you love MyLife products? Have you found them suitable for your dietary needs?

They're so yummy! And versatile. I eat biocheese daily! Just as is, in toast, tacos, nachos, pizza etc. It's brilliant!

Can you share with us your favourite way to use MyLife products?

Definitely as the cheese to top my pizza!

What's the best way to find you?

@nourishnotpunish on Instagram OR at

Hello BioButtery. Hello guilt-free Anzac biscuits!

We’re EXTREMELY excited about the launch of our new product, BioButtery®. This vegan-friendly, dairy-free butter alternative is the ideal supplement for ANY recipe containing butter. This recipe provides just one example of the many ways BioButtery® can do this!  

This guilt-free (and super easy) Anzac biscuit recipe is a sure crowd pleasure. So get baking!


Makes: 20


 1 ½ cups rolled oats

½ cup desiccated coconut

½ cup chopped almond (optional substitution with part puffed buckwheat)

2 ½ tablespoon BioButtery®

2 tablespoons honey or maple syrup

1 teaspoon vanilla extract

1 tablespoon water



1. Preheat your oven to 150°C / 300°F.

2. Combine oats, desiccated coconut and chopped almonds in food processor.

3. Add BioButtery® (room temperature), honey/ maple syrup and vanilla. Mix with food processor until well-combined (15-30 seconds). 

4. Add water and process again. This should form a sticky mixture. Repeat adding small amounts of water (if necessary) until desirable consistency is achieved.

5. Form 10 small balls on a baking sheet and flatten out slightly.

6. Bake for 20-30 minutes or until golden-brown.

7. Allow to cool. 

Savoury Biocheese, Zucchini and Carrot Loaf

This vegetable-filled bread is nothing short of delicious! 100% dairy-free, vegan-friendly goodness suitable for use as both a bread supplement or even as a breakfast muffin.

The melting capabilities of the Biocheese® product adds a great amount of moisture (and flavor) to this particular recipe. Enjoy!


Serves: 12



1½ cups almond meal

¾ oats, ground to form flour

½ teaspoon bicarbonate of soda

Pinch of salt and pepper

5 tablespoons chia seeds*

2 tablespoons pepitas


220mL water

1½ teaspoons apple cider vinegar

1 large (200g) zucchini, grated with extra moisture strained

1 large (200g) carrot, grated

½ cup MyLife Biocheese® Original, grated



  1. Preheat your oven to 180°C / 325°F.
  2. In a large bowl, combine all dry ingredients.
  3. In a smaller bowl, combine the chia seeds with water and stir lightly. Set aside to bind for approximately 5 minutes (or until gelatinous).
  4. Once set, mix all wet ingredients until well combined before introducing this mixture into the dry ingredients.
  5. Place into a lined baking tin**, flattening the top surface progressively.  
  6. Evenly distribute the pepitas on the surface of the mixture, lightly patting them down. Bake for approximately 40 minutes or until golden-brown.


*Chia seeds can be substituted with ground flaxseeds as a vegan-leavening alternative.

**Can be interchanged with a muffin tin.


Meet our Instagrammer of the Month... @zaccharybird!!!

Zac Bird is a foodie who loves animals as much as he loves dairy free and vegan deliciousness! A writer, blogger and recipe developer, Zac's focus is not so much about making vegan food, but making delicious food that happens to be vegan! We love the ingenious way he uses MyLife Bio products! 

We talked to Zac about his instagram @zaccharybird and how he comes up with his fantastic dairy free creations.

So why did you go dairy free and vegan, Zac?

Zac: I had been dairy free for ages and it suddenly clicked for me that I had one more step to get from there! I cut out dairy and eggs and have been in bliss ever since! Now I look back and can't even fathom consuming dairy anymore.

What do you try to focus on in your blog?

Zac: I think a lot of dairy free and vegan bloggers are really health conscious, which is great - but I do like to show that you can eat indulgently without dairy! Everything I make is vegan [and dairy free] and I try to focus on recreating dishes that are considered inaccessible as part of a vegan lifestyle.

What's the best thing about being dairy free and vegan?

Zac: Nobody's reproductive cycle is employed in my ingredients and I don't think there's any better reason than that! When I watched Cowspiracy last year on Netflix I became aware of the huge amounts of water consumption and carbon emissions that go into creating dairy. So it's good to know that, as an added bonus of grabbing a block of Biocheese, it is the environmentally sound option!

Why do you love MyLife products?

When I first went vegan/dairy free, cheese alternatives were an elusive rarity I would occasionally stumble upon if I was lucky or went on a big mission to the vegan exclusive stores. I love that MyLife Biocheese is is now stocked at my Coles, Woolworths and IGA so it's easy to pick some up on my way home just like everyone else!

I think a big hurdle for veganism [and going dairy free] is making great options really accessible, and MyLife Biocheese has made huge strides in that department! Also, the day the @mylifebio Instagram shared the saganaki recipe from the MyLife Blog, my inner Greek's life changed forever!

Where can we find you next, Zac?

Keep your eye out for me bringing some awesome vegan recipes and food to the table via @zaccharybird, or you can catch me fighting over the last block of MyLife Biocheese in the supermarket! :)

Delicious Smashed Avocado Canapes!

This is a great little canapé that's dairy free, vegan and perfect for the summer months!


1 baguette, sliced on an angle
1 tsp olive oil
1 1/2 cups MyLife Biocheese Original, grated
Chopped chives, for sprinkling

Smashed avocado:

2 avocados, peeled and stone removed
1 tbsp olive oil
2 tbsp lemon juice
1/2 red chilli, finely chopped
1/2 cup mint leaves, roughly chopped
1/2 cup spring onions, sliced
Salt to taste


1. In a large pan with a little olive oil, grill the pieces of sliced baguette, so they are brown on each side.

2. Lay pieces of baguette on a tray and sprinkle a small amount of Biocheese on top. Place tray under a grill until melted (approx 5-10 mins) and set aside.

3. Mash all the smashed avocado ingredients together in a large bowl. Leave a little chunky if desired. Place a spoonful on top of each piece of bread. Sprinkle with chives and serve. Delicious!


Biocheese Cheddar Flavour, Apple and Walnut Salad

This is a great light salad for the summer months - and really lovely to serve as a side salad during your holiday season festivities!

Serves: 2-4


- 1/2 head red cabbage

- 2 cups baby spinach

- 1/2 cup MyLife Biocheese Cheddar block, grated

- 1/2 red apple, finely sliced

- 1/2 cup walnuts, roughly chopped

- 1/4 cup alfalfa sprouts


- 1 tsp dijon mustard 

- 2 tbsp white wine vinegar

- 1 tbsp agave syrup

- 1 tbsp lemon juice

- 1 clove garlic, crushed

- pinch of salt


1. Add all salad ingredients together in a bowl.

2. To make vinaigrette, add all ingredients together in a jar. Screw on lid and shake vigorously until well combined.

3. Drizzle vinaigrette over salad. Toss and serve. Grate a little extra Biocheese over the top if you wish. Enjoy!


BEST EVER Double Cheeseburger!

This burger is phenomenal. So tasty, we defy you to find a better vegan burger recipe.

Serves: 4

2 cans chickpeas, drained with 1/2 cup of the chickpea liquid reserved
2x340g cans of sweetcorn, drained
1 carrot, grated
2 cloves garlic, crushed
2 tbsp coriander leaves, chopped
2 tbsp parsley leaves, chopped
2 tbsp breadcrumbs
2 heaped tbsp flour, plus extra for dusting
2 tsp paprika
2 tsp cumin powder
salt and pepper, to taste
1/4 cup oil, for cooking
4 sesame seed burger buns
8 MyLife Biocheese Cheddar Flavour Slices
1 small lettuce, leaves pulled apart, rinsed and drained
1 tomato, sliced
1 portion of vegan garlic aioli (as in our taco recipe)
1-2 tbsp smoky chipotle sauce (depending on how spicy you like it!)

1. Combine chickpeas, chickpea liquid, sweetcorn, carrot, garlic, herbs and spices, breadcrumbs, flour, salt and pepper in a food processor until mixture forms a paste-like consistency.

2. Form patties with mixture on a flour-dusted surface (make sure the patties aren't too thick as you're doubling up!). Cover patties and refrigerate for a couple of hours to firm up. 

3. Mix together your aioli and chipotle sauce until well combined. set aside.

4. In a large frypan, add a little oil and grill the inside of your burger buns until slightly charred and set aside.

5. In the same frypan, add a splash more oil and cook your patties on one side until golden. flip over and place a MyLife Biocheese Cheddar Flavour Slice on cooked side, and cook until patty is cooked through, the bottom side is golden and the cheesy tops are melted.

6. Spread the tops and bottoms of the burger buns with the chipotle aioli. on each bun bottom, place some lettuce leaves, some slices of tomato, and two of the cheesy-topped burger patties. Replace the tops of the burger buns on your double cheeseburgers, serve and enjoy!

TIP: Serve the burgers with baked sweet potato fries for that EXTRA deliciousness!



MyLife Biocheese Cheddar Flavour Blocks and Slices Now At Woolworths!

MyLife has expanded its Bio range into Woolworths, with a brand new flavour and slices to boot!

The super tasty MyLife Biocheese Cheddar Flavour is ideal for dairy free cooking and snacking, and the slices make it easy to add something special to burgers, sandwiches and toasties.

If you loved our Biocheese Original Flavour, you'll love the delicious Cheddar Flavour to add to your favourite dairy free meals!

Please note: our new products are in 200g blocks and slices (10 slices per pack) and are available in Woolworths and all good IGAs. Our 250g Original Flavour blocks are still available at Coles and IGA and good specialty food shops and delis as usual!

Be sure to visit our website and follow us on social media as we create new recipes and meal inspiration with our delicious new products.

Dairy free, vegan mac 'n' cheese


You don't need to be vegan to enjoy this seriously delicious comfort food!

Tip: If you want to make this gluten free, feel free to use gluten free macaroni, breadcrumbs and flour! 

Serves 6


350g macaroni pasta 

1 brown onion, peeled halved

1/2 onion, peeled and grated

1L almond milk (or other dairy free milk alternative)

100g dairy free margarine such as Nuttelex

85g plain flour

2 tsp Massel vegan chicken stock powder

150g MyLife Biocheese, grated (you can use less and add some nutritional yeast if you like!)

1/2 cup of fresh thyme leaves

1/2 cup fresh parsley, chopped

45g fresh bread crumbs, toasted

Salt and pepper, to taste



1. Preheat oven to 180C. Cook macaroni according to the instructions on the packet to your desired softness (you don't want it too firm so it absorbs more of that cheese goodness!)

2. Place the onion halves and the milk in a saucepan over medium heat until warmed through and milk is starting to bubble. Turn off heat, discard onion and set aside. 

3. In another pan, melt margarine over a low heat and once melted, ad flour and mix until well combined. with a whisk, add milk a little at a time and whisk until well combined to make the white sauce base. Add cheese, grated onion, stock powder, thyme, salt and pepper and whisk until well combined. Cook until the cheese has melted and the flour is cooked through.

4. Add cheese sauce to the drained pasta in the pan. add thyme and parsley leaves and mix through. 

5. Transfer mixture to a medium-sized tray and spread evenly across the base. Sprinkle breadcrumbs evenly across the top and cook in the oven for approximately ten minutes, or until the mac'n'cheese is bubbling and golden. Serve immediately and enjoy!

Corn chowder with pickled jalapeño sauce

Spicy, flavourful, fresh - this is the perfect Mexican-style dish for a delicious lunch or light dinner. 

Serves: 2


1 red onion, diced

1 clove garlic, crushed

1 tbsp oil

1 can creamed corn

1/2 cup almond milk

1/2 cup water

1/2 cup MyLife Biocheese

2 tsp vegan powdered stock

1 tbsp lime rind, grated

Juice of 1/2 lime

Salt and pepper, to taste

Coriander and spring onions, chopped, to garnish

Bread, to serve

For the sauce:

1 pickled jalapeño, chopped

1 garlic glove, crushed

2 tbsp coriander, chopped

2 tbsp spring onions, chopped

3 tbsp oil

Juice of 1/2 lime


For the Sauce:

1. Blitz together all ingredients in a food processor and reserve.

For the chowder:

2. Saute the onion and garlic until translucent and slightly golden. 

3. Add creamed corn, almond milk, water and stock and cook for 15 mins on medium, until the flavours have intensified. Stir in lime rind and cook for a further five minutes. Season with salt and pepper.

4. Serve in bowls with warmed bread, a dollop of sauce and a sprinkling of spring onions and coriander. Enjoy!

Vegan corn and bean tacos

Mexican food is a delicious way to eat vegan, as everything that flavours Mexican food is plant-based and delicious. These tacos are no exception. They are colourful, satisfying and pack a real flavour punch!

Serves: 2 people or 1 hungry person

4 small soft tortillas, warmed
1 cup grated MyLife Biocheese
Hot sauce, to finish

For the vegan garlic aioli:
2 tbsp full cream coconut milk
1 cup olive oil
1 tbsp lemon juice
1/4 garlic clove, grated
Salt to taste

For the guacamole:
1 avocado
Juice of one lime
2 tbsp chopped coriander
1/4 clove of garlic, crushed
1/2 tsp olive oil
Salt and pepper, to taste

For the salsa:
1 tomato, diced
1/2 red onion, diced
2 tbsp chopped coriander
Juice of 1 lime
Salt and pepper, to taste

For the corn and bean mix:
1 cup mixed beans of your choice (i.e. red kidney beans, borlotti beans, black beans) soaked overnight and then drained, or drained canned beans
1 cup corn kernels
1 brown onion, diced
1 clove garlic, crushed
1 tbsp olive oil
2 tsp paprika
Juice of 1/2 lemon
Salt and pepper, to taste

For the aioli:
1. Using a stick mixer and accompanying stick mixer jug, add the lemon juice and coconut milk to the jug and mix until well blended.

2. Add the olive oil in a thin, steady stream, slowly and until mixture becomes creamy and thickens. Add the garlic and salt and continue to mix well. Put mayonnaise in the refrigerator to allow to thicken some more and reserve for later.

For the guacamole:
3. Scoop out the avocado flesh and put in a medium-sized bowl. Mash the avocado with a fork to desired smoothness. Add the rest of the guacamole ingredients and mix well. Cover and reserve for later.

For the salsa:
4. In a medium-sized bowl, add all the ingredients and mix well. Reserve for later.

For the corn and bean mix:
5. Saute the onion and garlic in the olive oil until soft. Add corn along with paprika, and after warming through, add the beans and cook for five minutes. Add lemon juice and toss through. Season to taste.

To assemble tacos:
6. Take warmed tortillas and arrange on a large plate. Spread each one with a spoonful of guacamole. Top with a spoonful of the bean mix, a spoonful of salsa and a sprinkling of MyLife Biocheese.

7. Serve with hot sauce and garlic aioli and a couple of wedges of lime. Enjoy!




Biocheese Saganaki

This is a beautiful Vegan take on the Greek classic. Traditionally made with kefalograviera cheese, this saganaki is crispy and golden on the outside, and wonderfully gooey on the inside. Delicious with a squeeze of lemon and spread atop some warmed bread. Scrumptious!

- Season well with salt and pepper for the best results.
- Make sure you are careful around the oil, particularly when turning the saganaki over in the pan as you don't want it to splash on you.
- Be aware the the saganaki will be extremely gooey in the middle and can easily fall apart, so make sure you handle the floured Biocheese pieces delicately as you are cooking them.

-250g packet MyLife Biocheese, cut diagonally into two triangles
- 1 cup vegan flour (cornflour or tapioca flour work well)
- Water
- 1/2 cup olive oil, for frying
- Salt and pepper
- Chopped parsley, lemon wedges and warm bread to serve

1. In a small frying pan, add olive oil and place stove on medium heat.
2. Dip the pieces of MyLife Biocheese in water, and then coat in the flour. Season pieces well on both sides with salt and pepper.
3. Add floured pieces of Biocheese to the pan. Cook for three minutes each side, or until the pieces are golden on both sides. You may need to use both a spatula and tongs to flip the Biocheese over. 
4. Remove Biocheese from pan and serve sprinkled with parsley, with lemon wedges and warm bread. Enjoy!



Eggplant Lasagne

As the days get colder, the meals get heartier to beat the winter chills! This eggplant lasagne is perfect for the season.

Cooking tips:

This dish is dairy free and vegan. You can make this dish gluten free as long as you use gluten free flour and use gluten free lasagne sheets.

Make sure your sauces are quite wet so the pasta sheets cook through properly. You can thin both the Napoli and the béchamel by adding water a little at a time.

It is best to allow the lasagne to rest for five minutes after being removed from the oven, as this will allow the lasagne to hold its shape better when you cut it.

Feel free to use a rectangular or square baking dish to bake the lasagne! You may find it easier than using the round dish.

Serves: 4 (or 2 very hungry people!)

7 instant lasagne sheets (San Remo are vegan as are other brands)
2 eggplants
2 tbsp olive oil
Salt and pepper, to taste

For the béchamel sauce
2 cups grated MyLife Biocheese
2 cups almond milk
4 tbsp white wholewheat flour or cornflour
2 tsp vegan chicken-flavoured stock
Salt and pepper, to taste
2 tbsp vegan margarine
1 tsp olive oil

For the Napoli sauce
2 cans diced tomato
5 cloves garlic, minced
2 onions, diced
½ cup roughly chopped basil
2 tbsp dried oregano
2 tbsp roughly chopped parsley
2 tbsp tomato paste
1 tbsp olive oil
1 tbsp vegan powdered chicken-flavoured stock
1 cup water
Salt and pepper to taste

1. Preheat the oven to 180C and grease a 10cm round baking tray (or any tray you wish as long as it’s the same size).

2. Slice the eggplants into 1cm thick rounds and place on a greased baking tray. Drizzle with olive oil and season with salt and pepper

3. Place in the oven for 20 mins, turning slices over at the 10 min mark. Remove slices from the tray onto a plate and set aside.

4. To make the Napoli sauce: sauté the onions and garlic in olive oil until slightly golden and translucent. Add the tomatoes, tomato paste, herbs, powdered stock and water and cook for 30 mins. Season with salt and pepper. Thin out with a little more water if necessary set aside.

5. To make the béchamel sauce: heat the margarine and olive oil slightly and once the margarine has melted, mix in flour until completely combined. Turn the heat to very low and had the milk a little at a time, making sure the mixture absorbs it and there are no lumps (you can use a whisk to make this easier). Season with salt and pepper and thin out with a little water if necessary.

6. To assemble the lasagne: spread a thin layer of the Napoli sauce over the base of the round dish. Place the pasta sheet on the bottom (you may have to break some up to get the paste into the rounder corners – it’s okay if this is a little bit rough!). Spread a thin layer of the Napoli, then a layer of the baked eggplant rounds, another thin layer of the Napoli sauce and then a layer of the béchamel sauce. Sprinkle MyLife Biocheese over the béchamel layer. Repeat this process one more time and on the last layer, sprinkle the remaining Biocheese on top.

7. Bake the lasagne in the oven for 30 mins or until the top is golden and the pasta is cooked through. Serve with your favourite salad and enjoy!

Tomato soup with thyme and spinach

Tomato soup with thyme and spinach

This is a really healthy, warming soup that has a delicious added richness when paired with melty MyLife Biocheese.

Note: You can add white beans to this soup, along with cooked pasta for extra carbohydrates, or additional veggies if you want to. The flavours are very versatile.

1 can diced tomatoes
1 fresh tomato, diced
1 brown onion, diced
2 cloves garlic, minced
6 sprigs thyme, stems discarded and leaves chopped
1 bunch spinach, washed and roughly chopped
½ cup olive oil
Salt and pepper, to taste
1 cup MyLife Biocheese, grated
2 cups vegan chicken-flavoured stock (Massel is a good all-vegan stock to use)

1. Sauté onions and garlic in the oil in a deep medium-sized saucepan until translucent and slightly golden.
2. Add tomatoes, stock, and thyme, and bring to the boil. As soon as boiling, reduce temperature to and simmer for approx 30 minutes, until the soup has thickened slightly and the flavour of the tomatoes have concentrated.
3. Add spinach and cook until wilted. Season to taste.
4. Ladle soup into bowls and top with MyLife Biocheese. Serve with crusty bread and enjoy!

Vegan spanakopita (spinach pie)

The modern spanakopita is generally made with spinach and feta and ricotta cheese. Interestingly, traditional spanakopita had no cheese at all and relied on herbs to flavour the pie. We’ve combined the traditional with the modern to bring you vegan spanakopita flavoured with MyLife Biocheese for added richness. So delicious, healthy and simple!

You can use either frozen spinach or fresh spinach. We used a mixture of both.


Try and squeeze out as much water from the spinach as possible before adding to the mixture to ensure the pie doesn’t go soggy.

Also, filo breaks very easily, so allow it to thaw before using if you are using frozen pastry.


700g baby spinach, silverbeet or kale, or 3 packets of frozen chopped spinach

14 sheets filo pastry

½ cup chopped dill

¼ cup fresh mint

2 tbsp olive oil plus extra (approx. ½ cup), for brushing

1 bunch spring onions, sliced finely

2 cloves of garlic, minced

1 cup MyLife Biocheese

½ tsp grated nutmeg

Salt and pepper, to taste


1. Preheat the oven to 200C.

2. Lightly oil a 20cm x 30 x 5 cm baking dish with some of the olive oil. Layer 6 sheets of the filo pastry on the base, brushing each layer of pastry with olive oil before layering on the next.

3. Prepare your spinach. Cut off the stems of the leaves (if possible) and roughly shred the leaves. Wilt spinach by either placing in the microwave on low heat for a few minutes or on low heat on stovetop.

4. Once wilted, place spinach in a strainer and drain out the water out as much as possible by pressing with the back of a spoon. Place drained spinach in a large bowl.

5. Add dill, mint, spring onions, olive oil, garlic, MyLife Biocheese, nutmeg and salt and pepper to spinach and mix until well combined. Spread mixture over the filo-lined tray.

6. Repeat filo-layering process on the top of the pie with the remaining sheets of filo. Brush top of pie with remaining olive oil and cook in the oven for 30 mins or until pastry on top is golden brown. Allow to rest for 10 mins before serving. Delicious!

Recipe: Broccoli and Spinach Soup

This healthy, warming soup is delicious for lunch or dinner and is an easy way to make sure you eat your greens!

Serves: 8

1 head of broccoli, washed, chopped
3 cups spinach
1 brown onion, roughly chopped
½ cup spring onions, roughly chopped
2 cloves garlic, crushed
½ cup parsley
1 large potato, peeled and roughly chopped
1 litre water
½ cup almond milk
½ cup MyLife Biocheese
½ tbsp olive oil
1 tbsp vegan chicken-flavoured, all-vegetable stock
Optional: frozen baby peas, blanched in boiling water and drained, to garnish
Salt and pepper, to taste

1.     Sauté the onions and garlic in the oil in a large saucepan until translucent.
2.     Add potatoes, the chopped broccoli stalk and water and bring to the boil until broccoli stalk and potato are soft.
3.     Add the remaining ingredients and cook for 20 minutes.
4.     Using a stick blender, blend soup until smooth.
5.     Serve with a sprinkling of peas in each bowl if desired.