Dairy-Free Cheddar Cheese Beignets
Crispy, golden, and delightfully cheesy, these Dairy-Free Cheddar Cheese Beignets are a game-changing treat for anyone seeking indulgence without the dairy. Perfectly seasoned with onion and garlic powder and boosted by the umami-rich flavor of nutritional yeast, these bite-sized fritters boast a surprising depth of flavor that mimics classic cheddar cheese beignets. The batter comes together effortlessly with shredded dairy-free cheddar, almond milk, and egg replacer, ensuring a vegan-friendly twist on this New Orleans-inspired favorite. Fried to perfection until irresistibly crunchy, these beignets are ideal for sharing as a snack or appetizer, paired with your favorite dairy-free dipping sauces. Ready in just 35 minutes, they’re an absolute must-try for vegan foodies and adventurous eaters alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.25 cup Nutritional yeast
- 1 cup Dairy-free cheddar cheese, shredded
- 2 tablespoons Egg replacer powder
- 6 tablespoons Water for egg replacer
- 1 cup Unsweetened almond milk
- 3 cups Vegetable oil for frying
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, onion powder, garlic powder, and nutritional yeast. Mix well to ensure the dry ingredients are evenly distributed.
Add the shredded dairy-free cheddar cheese to the dry mixture and toss to coat the cheese with the flour mixture.
In a small bowl, combine the egg replacer powder with water according to the package instructions, whisking until smooth. Add this to the dry ingredients.
Gradually pour in the unsweetened almond milk while stirring, mixing until a thick, spoon-able batter forms. The consistency should be slightly thicker than pancake batter.
In a deep pot, heat the vegetable oil over medium-high heat until it reaches around 350°F (175°C). You can use a thermometer to check the temperature or test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
Using a tablespoon or small cookie scoop, carefully drop generous tablespoon-sized portions of the batter into the hot oil, being careful not to overcrowd the pot.
Fry the beignets for 3-5 minutes, turning occasionally until they are golden brown on all sides. Adjust the heat as necessary to maintain a consistent oil temperature.
Use a slotted spoon to remove the beignets from the oil and place them on a plate lined with paper towels to drain the excess oil.
Continue frying in batches until all the batter is used. Serve the beignets warm, either on their own or with a selection of dairy-free dips or sauces.
Nutrition Facts
Calories |
7445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 742.9 g | 952% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4658 mg | 203% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 0.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1277 mg | 98% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
