In my pre-vegan days, I used to make cheese muffins all the time for parties, weekends and just-because-I’m-hungry days. They were so dairy heavy that I thought I’d never be able to match them with a vegan version until I made these! This vegan cheese and spinach muffins recipe makes about 16 so plenty for everyone to get tucked into as they didn’t last the day in our house!
For the vegan cheese and spinach muffins;
Ingredients
300g shredded spinach, immersed in boiling water for a couple of minutes to soften
400g self raising flour
4 tbsp nutritional yeast
1/2 tsp Dijon mustard
325ml plant milk
50ml sunflower oil
Flax egg for binding – this is 1 tbsp flaxseed plus 3 tbsp water, chilled in the fridge for 10/20 minutes
100g grated cheese, I used Applewood smoked
1 tsp salt
Method
In one bowl, mix together the flour, nutritional yeast and salt.
In another bowl, mix together the oil, plant milk, and mustard.
Combine the two bowls of wet and dry ingredients and add in the cheese and spinach. Spoon the mixture into muffin tins and bake for 30-40 minutes at 175 degrees. The bottoms can take a bit longer to cook, so check that they’re firm-ish before removing from the muffin tin – they do firm up once left for half an hour or so, but you don’t want them too soggy!
Sour cream
Ingredients
200g raw cashews, soaked overnight
160 ml water
Juice of 1 lemon
Teaspoon Dijon mustard
2 teaspoons apple cider vinegar
Teaspoon salt
Method
Very simple – just put all the ingredients together and blend!
Serve the vegan cheese and spinach muffins cut in half with the sour cream.
If you like these, try our cheesy vegan puff pastry bites.