There is nothing better than warm and pillowy biscuits and these Vegan Cheddar Chive Biscuits also have incredible flavor.
I always loved when my Grandmother would make homemade biscuits. Somehow you could taste the love that went into them. Don’t get me wrong, there was a time I also could devour half a can of Pillsbury biscuits but there was NO COMPARISON to my Grandma’s biscuits especially for special holidays like Easter!
Now, these are not my Grandmother’s traditional biscuits because they also happen to be vegan AND gluten free. But wow oh wow, they taste just as incredible as those biscuits I remember eating.
These Vegan Cheddar Chive Biscuits will take a little time because you will have to make the cheddar “cheese” in advance. However, it can be made a day or two early and then the process is actually quite easy.
One thing, I know it will be hard but I recommend that you eat them fresh. I know, it will be tough. 😉 But they always taste so much better warm and right out of the oven and enjoyed on the day they are made.
These Vegan Cheddar Chive Biscuits taste like home. But the best part… they are also healthy and even protein rich. Family and food with incredible flavor, yes, it does feel like a holiday. Happy Easter.
- Cheddar Cheese:
- 1 Cup Raw Cashews
- 2 Carrots (Peeled and Chopped Large)
- 1 Red Onion (Peeled and Quartered)
- 2 Tbsp Nutritional Yeast
- 1 Clove Garlic (Peeled)
- 2 tsp Tapioca Flour
- 1 Tbsp Lemon Juice
- 1 tsp Ground Turmeric
- ½ Garlic Powder
- ½ Black Pepper
- 1 Tbsp Miso Paste
- ¾ Cup Reserved Water (for Blending)
- Coagulant:
- 2 tsp Agar Powder
- ¾ cup Water for Agar
- Biscuits:
- 2 Cups Gluten Free Flour
- 2 Tbsp Sugar
- 4 tsp Baking Powder
- 7 Tbsp Vegan Butter
- 1 Cup Almond Milk (or any plant based milk)
- 1 Bunch Fresh Chives (Chopped Small)
- Put a large pot of water on to boil.
- Prepare all fresh vegetables as directed above.
- Once the water is boiling, carefully place the cashews into the water and allow to boil for 10 minutes.
- Next, add the onion and carrot to the boiling cashews and allow everything to boil for 5 more minutes.
- Strain, reserving at least ¾ cup of the water.
- Place the boiled ingredients and the rest of the “cheese” ingredients into a high powered blender.
- Blend on high until very smooth.
- Prepare your molds by rubbing a thin layer of oil on the inside of any container you want to form your cheese. If you use small bowls, you will have enough “cheese” to fill two or even three molds. And yes, there will be extra for future recipes or to make the biscuits again.
- In a deep frying pan, add the water and agar powder. Over medium heat, stir until the agar powder has dissolved.
- Add the blended cheese to the frying pan and stir continuously. The water will blend into the cheese and begin to thicken. About 5 minutes.
- Pour into your molds and place into the refrigerator for at least 1 hour.
- After the cheese has solidified, place the flour, sugar and baking powder into a large bowl. Whisk to incorporate.
- Preheat the oven to 375 degrees.
- Add the butter and using a pastry cutter or a knife, cut the butter into the flour.
- Add 1 cup of the cheese and whisk to combine.
- Next add the milk and whisk until a batter is formed.
- Fold in the chopped chives.
- Dollop the batter onto a parchment paper lined baking sheet (approximately 2 inches in diameter). It will probably require two baking sheets.
- Cook for 15-20 minutes or until the biscuits are beginning to brown.
- Serve immediately and ENJOY!
