Vegan Savory Cheese Bread Rolls Recipe

These vegan cheese bread rolls are a savory twist on cinnamon rolls (of course without the cinnamon), but these pinwheel style bread rolls are filled with creamy cheese filling and chives. Cheesy Bread Rolls are delicious on their own as a snack, or as a side dish to dip in your favorite sauce or soup – I’m thinking a new plant based vegan take on Tomato Soup and Grilled Cheese is in order: Hello tomato soup with cheese rolls!

These Vegan Cheesy Rolls are:

Vegan

Dairy Free

Egg Free

Making Vegan Cheese Rolls without Cashews

This recipe for vegan cheese rolls uses cashews for creamy texture and flavor, but you could certainly make it without cashews. Use peeled raw almonds or raw, hulled sunflower seeds as a substitution for the cashews in this recipe. I love the cashews for this recipe because they have a mild flavor and blend up to make a smooth creamy sauce.

Where do these Vegan Cheesy Rolls get their Cheese Flavor?

This recipe for Vegan Cheesy Rolls is made with creamy cashew sauce, it gets it’s cheesy flavor from nutritional yeast! If you have never use nutritional yeast (aka nooch) before, don’t let the name deter you – it does not taste like the yeast we use in bread recipes. Nutritional yeast is an inactive yeast, most often fortified with B vitamins – which makes it a great additional to a plant based vegan diet – and has a nutty cheesy flavor. I love using nutritional yeast in cream sauces to add some cheesy richness and depth in flavor. Be fair warned: nutritional yeast can be quite strong, and if you are new to using it, you may want to go easy on the measurements. We use it quite generously in our house – my youngest eats “nooch sprinkles” on basically everything – but many people find it to be too powerful of a flavor, and use about half as much nutritional yeast than a recipe asks for. So, if you are new to using nutritional yeast, start by adding two tablespoons of nooch in the sauce for these Vegan Cheese Rolls, and then taste it first before adding the rest.

How to Make Vegan Cheese Rolls:

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To make these vegan friendly cheese rolls, first you need to make the dough. You don’t need to go crazy kneading it, in fact I only knead it a handful of times just until the dough is combined and almost smooth. I let it rise for 30 – 45 minutes and then roll it out on a floured surface into a large rectangle. When you are adding the cheese sauce to the rolls, you can stay away from the edges if you want, but I like to spread the sauce all the way to the edges so when I roll it up, some squishes out the sides to add more flavor to the outside of the rolls too! Fair warning: it’s going to get messy! Once the sauce is added, you can roll the dough up into a long log, then slice it into 10 – 12 equal sized slices, place it in the pan and bake! If you are using traditional yeast, you will want to let the rolls rise for a second time for another 45 minutes or so, before baking, but if you use quick rise yeast, you can forgo a second rise, and pop the pan straight in the oven.

Ingredients:

Dough:

1 Cup Cashew Milk

1 1/2 tsp Active Dry Yeast

1 Tbsp Sugar

1/2 tsp Salt

2 1/2 Cups All Purpose Flour

Filling:

1 Cup Cashews

1/4 Cup Nutritional yeast

1 tsp Salt

1/4 tsp Garlic Powder

1 Tbsp Lemon Juice

1/2 Cup Water

1 Tbsp Chives, fresh or dried, finely diced

Method:

Prepare the dough:

In a microwave-safe dish, heat the cashew milk in a microwave just until warm (approximately 45 seconds on high). Pour the yeast onto the milk and let sit for 5 minutes.

Sift together the flour, salt and sugar. Then stir into the milk and yeast.

Mix together and then knead approximately 10 times, until smooth.

Place the dough in a bowl and cover with a damp towel and let rise for 45 minutes.

Prepare the rolls:

Preheat the oven to 350° F

Blend together cashews, nutritional yeast, water, salt, garlic powder and lemon juice. Set aside.

On a lightly floured surface, roll the dough into a rectangle approximately 10″ x 13″.

Spread the filling in an even layer over the dough, then sprinkle the chives over the filling.

Roll the dough lengthwise, to create a long log. Slice the roll into 12 equal slices, and place the rolls into a parchment lined or non-stick cake pan.

Bake for 25-30 minutes or until golden brown.

vegan, cheese rolls, savory rolls,

Yield: 10 – 12

Author: Alexandra Tugade | The Home Baked Vegan

Vegan Cheese Rolls

Prep time: 1 hourCook time: 25 MTotal time: 1 H & 25 M

Try this recipe for vegan friendly cheese rolls – Egg Free and Dairy Free

Ingredients:

Dough

1 Cup Cashew Milk
1 1/2 tsp Active Dry Yeast
1 Tbsp Sugar
1/2 tsp Salt
2 1/2 Cups All Purpose Flour

Filling

1 Cup Cashews
1/4 Cup Nutritional yeast
1 tsp Salt
1/4 tsp Garlic Powder
1 Tbsp Lemon Juice
1/2 Cup Water
1 Tbsp Chives, fresh or dried, finely diced

Instructions:

Prepare the Dough

In a microwave-safe dish, heat the cashew milk in a microwave just until warm (approximately 45 seconds on high). Pour the yeast onto the milk and let sit for 5 minutes.
Sift together the flour, salt and sugar. Then stir into the milk and yeast.
Mix together and then knead approximately 10 times, until smooth.
Place the dough in a bowl and cover with a damp towel and let rise for 45 minutes.

Prepare the Rolls

Preheat the oven to 350° F
Blend together cashews, nutritional yeast, water, salt, garlic powder and lemon juice. Set aside.
On a lightly floured surface, roll the dough into a rectangle approximately 10″ x 13″.
Spread the filling in an even layer over the dough, then sprinkle the chives over the filling.
Roll the dough lengthwise, to create a long log. Slice the roll into 10 – 12 equal slices, and place the rolls into a parchment lined or non-stick cake pan.
Bake for 25-30 minutes or until golden brown.

Calories

102.90

Fat (grams)

6.89

Sat. Fat (grams)

1.31

Carbs (grams)

8.21

Fiber (grams)

1.48

Net carbs

6.72

Sugar (grams)

2.69

Protein (grams)

4.01

Sodium (milligrams)

440.11

Cholesterol (grams)

0.06

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