Vegan Cheese & Onion Muffins Recipe

Vegan Cheese & Onion Muffins Recipe
Recipe by
12
Vegan, Dairy Free
STORAGE
Store in airtight container for 3 days.

These gluten and dairy free “cheese” muffins are flavoured with caramelised onions and a vegan cheese bechamel sauce making them rich, creamy and very tasty. The cheesy sauce can be used in many recipes as a replacement for traditional bechamel. Grab one of these muffins for a savory addition to any lunch or as a fibre packed accompaniment to a soup or a salad.


Ingredients
Equipment
  • Oven
  • Chopping Board
  • Knife
  • Large Frying Pan
  • Small Bowl x 2
  • Large Mixing Bowl
  • Wooden Spoon
  • Muffin Tin
  • Baking Parchment or Muffin Cases
  • Small Pan
  • Spoon
Method

Print

  1. Firstly, preheat the oven to 180 degrees c.
  2. Chop the 4 white onions very finely and add to a large frying pan with 3 tbsp of coconut oil and the 1/2 tsp of salt. Cook for 25-30 minutes on a low heat - this will make them taste sweet.
  3. Meanwhile, place the linseeds in one small bowl with the 4 tbsp water and set aside to form a vegan 'egg-like' mixture. 
  4. In the other small bowl add the lemon juice with the 150ml of plant milk, let them curdle and set aside. 
  5. Next, in a large mixing bowl place the dry ingredients; quinoa flour, polenta or maize, baking powder and 3 tbsp of nutritional yeast flakes. 
  6. Make sure you are still stirring the onions every now and then! 
  7. Now is a good time to prep the muffin tins by lining them with baking parchment or muffin cases. 
  8. Once the onions are well cooked and translucent, transfer them to the bowl with the dry ingredients. Mix well. Also, add the linseed water mixture and the plant milk with lemon mixture to this bowl - combine all ingredients well. Set aside.
  9. It is time to make the cheese bechamel sauce: in a small pan melt the 2 tbsp coconut oil then remove from the heat. 
  10. Stir the brown rice flour into the small pan to make a smooth paste. 
  11. Place small pan back on the hob, on a low heat and add the nutritional yeast flakes and then the 200ml of almond milk - a little at a time. Stir constantly to create a thick smooth sauce. 
  12. When the sauce is thick but not too dry, remove from the heat and add to the mixing bowl with the dry ingredients that had been set aside earlier.
  13. Mix all the ingredients really well together for a few minutes to completely combine everything. 
  14. Spoon the well combined muffin mixture into the muffin tins, use a wet spoon if the mixture is a bit sticky to smooth the top surface down into the muffin cases - this will make a nice muffin shape once they're cooked. Do this for the rest of the mixture.
  15. Place in the centre of the oven and cook for 25 minutes, until lightly browned on top. 
  16. The muffins are now ready to eat! 
  17. Serving Suggestion: Delicious to enjoy alongside Roasted Tomato & Butter Bean Soup
Vegan Cheese & Onion Muffins Vegan Cheese & Onion Muffins

Click to enlarge

12 April 2018 - 4:13pm

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