I think one of the biggest put-offs of going vegan is the subsequent prohibition of cheese. And while some of the big brands have tried to recreate that rich texture and meltability, there’s still a long way to go before a lot of people will swap their mozzarella for not-zarella.
But there are some decent ways to use the vegan cheeses that are out there at the moment. They’re great swirled into soups, put on pizza, and in this case, mixed into bread dough.
Cheese and chive is a classic winning combo, and added to the carby goodness of bread, it’s the comfort-eater’s dream.
These are best served warm, slathered with vegan butter. We tore them up and chucked them into some hearty soup.
Mini Vegan Cheese and Chive Breads
- 250 g plain flour
- 60 g vegan butter (I used vitalite)
- 1 tsp bicarbonate of soda
- 2 tsp onion powder
- 1/2 tsp fine sea salt
- 140 g vegan cheese (I used violife shredded)
- 1 tbsp chives (finely chopped)
- 75 ml soy milk or any other plant alternative
- 1 tsp apple cider vinegar
- Preheat the oven to 220C and grease a large baking tray with vegan butter. Mix together the soy milk and apple cider vinegar. In a large mixing bowl, whisk the flour and bicarb, then rub in the butter until the mixture resembles breadcrumbs. Mix through the salt, chives, cheese and onion powder together until integrated.
- Pour in the milk mixture and fold gently until a dough forms. You may need to add a little water at this point, 1 tbsp at a time. The dough should be sticky but mouldable.
- Tip the dough out onto a well-floured work surface and rolled the dough out using a floured rolling pin. The dough should be about the width of your index finger. Use a cutter to press out 10 portions and place on prepared baking tray. Brush the tops with a little bit of soy milk and bake for 12-15 minutes until golden brown. Serve warm with vegan butter.