One of my favorite snacks before becoming vegan was grilled cheese sandwiches and cheese pastries. I came up with this recipe because I was basically craving molten cheese (vegan cheese) on bread.
You know advertisers are on to something when they focus on molten cheese in food ads. It makes my mouth water every time! I know, I’m vegan and I don’t feel bad for not eating actual cheese, but we’re privileged to have simple vegan cheese recipes.
When these cheddar cheese pastries came out of the oven I was in awe. They just looked so delicious and smelled even better. I wanted to eat all of them and make another batch. My non-vegan family members were even impressed.
I was inspired by 2 cheese recipes really. The first one was an actual cheese recipe a friend of my mom’s used to prepare when we were kids. It was a mixtures of white cheese and parsley stuffed into dough and baked. The second one is a vegan one prepared by ‘The Vegan 8’.
Thankfully we get to have great tasting cheese that is very low in fat. Having made these I am now considering making another version but with white cheese that will probably involve cashews. Some fat is good for you! Also vegan cheese has no cholesterol, YAY!
The trick to having a cheese crust that covers these pastries is adding corn starch to the cheese sauce. It cooks and then thickens. Which makes eating them so much pleasurable, if you ask me.
Like I indicated below, adding parsley is optional. The cheese tastes good with or without it. You can also add other kinds of herbs like oregano and rosemary.
They turned out great. I was expecting less ‘spillage’ and/or ‘drippage’, but what the heck, right? As long as they taste great haha!
Here’s the recipe! I would love to know what you think of these cheddar cheese pastries if you ever try making them. Trust me, they’re really really REALLY good!
Vegan Cheddar Cheese Pastries Recipe
- 1 cup unbleached white flour
- 1 tbsp instant yeast
- 1/2 cup warm water
- 1 pinch salt
- 1 large potato
- 1 medium carrot
- 1 1/2 cups water
- 1 cup nutritional yeast
- 1/2 cup corn starch
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 2 pinches salt
- 2 tbsp dry parsley ((optional))
In a large bowl add flour, instant yeast and water and thoroughly mix them together until the mixture becomes a dough.
Cover and leave it to rise in a warm place for an hour or so.
Wash and peel the potato and carrot. Chop them and toss them into a pot, add 1 1/2 cups water and bring to the boil. Cover pot, turn down the heat and leave them to cook over low heat for 20 minutes or until they’re soft.
Add boiled potato and carrot along with the remaining water (some more water if needed) to a blender right after they’re done (while still hot). Then add nutritional yeast, corn starch, onion powder, garlic powder, paprika, apple cider vinegar, soy sauce, salt and blend until the mixture becomes smooth like molten cheese, then add parsley and blend some more.
When dough is ready, preheat your oven to 400 F.
Knead dough and divide it into 10 small balls. You might need to use some more flour so the dough doesn’t stick to your hands or the surface your kneading on.
Line a baking tray with parchment paper.
Take each ball and press it down onto the baking tray and form it into a thin patty. When done assembling all dough balls, put tray into oven and leave patties to bake for 2-5 minutes or until no longer dough-like but not crispy.
Take tray out of oven and assemble cheese sauce onto each patty. When done put tray back into oven and bake them for 3 more minutes then turn on the broiling function for a couple of minutes to make sure the top part of the pastries gets a nice golden color, then take them out.
Let them cool then serve.