Vegan "cheese" scones

By Tracy

Here's the recipe, adapted from ordinary scone-making:

2 cups SR flour
2 tsp vegan margarine (Nuttelex in this case)
3 quarters of a cup of soy milk
approx half cup grated Cheezly*

Rub margarine into flour until mix resembles breadcrumbs, then add half the grated vegan cheese and stir through. Mix in the soy milk, reserving a tiny amount for glazing if you want browned tops. Halfway through baking, use the remaining grated vegan cheese to top the scones**. Bake about ten to fifteen minutes at 190 deg C.

*I used Edam-style Cheezly; there are other vegan cheeses. Not all of them melt. If you can't get a commercially made vegan cheese, you can give food a similar flavour by using nutritional yeast (Engevita, for example, or Healtheries Savoury Yeast), though this won't melt on top and can't be grated; it's a flaky or powdery substance, depending which sort you use).

**Cheezly melts fast, so I add it as topping halfway through -- same when making pizzas.

Vegan pizza and other treats

By Tracy

This is what the kids had for dinner tonight: vegan pizza, topped with Redwood's melting "Cheezly" (a vegan cheese that comes in several different varieties).


There are other ways you can make vegan cheese and cheese sauces, many of which are detailed in Joanne Stepaniak's The Uncheese Cookbook, now revised as The Ultimate Uncheese Cookbook.

Nutritional yeast, which often sells in Australia under the name "savoury yeast", is one of the ways vegans make "uncheesy" sauces, fillings and toppings (such as for lasagne).

As far as pizza goes, you can of course put anything vegan on it. This one was mushroom, olive, and tempeh strips.

The other vegan undairy item pictured here is vegan cream. We had a vegan "Devonshire tea" for K's 18th birthday a few days ago, and I adapted a method from both the Wakeman & Baskerville book I've mentioned before, and Rose Elliot's Vegan Feasts. The vegan cream is made by combining, little by little, a very slightly heat-thickened cornflour, vanilla and soymilk sauce with some whipped-up Nuttelex. The texture is such that it can be scooped, piped or shaped -- and as W&B say, even floated on coffee if you thin it a little. It tastes good and doesn't have that grainy texture that tofu-creams sometimes have. (Though I like them too...)