Dairy-Free Cheese Naan
Indulge in the comforting flavors of Dairy-Free Cheese Naan, a plant-based twist on the classic Indian bread that delivers all the cheesy goodness without any dairy. Perfectly soft and pillowy, this naan is stuffed with gooey dairy-free shredded cheese, aromatic minced garlic, and topped with fresh cilantro for a burst of herbaceous flavor. Made with almond milk yogurt for a tender texture and olive oil for a subtle richness, this recipe uses simple ingredients like yeast and baking powder to create a flawlessly fluffy dough. Quick to prepare in just over an hour, these golden-brown naans are cooked in a skillet for that irresistible charred finish. Whether served alongside your favorite vegan curry or enjoyed on their own, this Dairy-Free Cheese Naan is sure to become a mealtime favorite for vegans and non-vegans alike. Perfect for busy weeknights or impressive dinner spreads, this recipe proves that dairy-free alternatives can be both satisfying and delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Instant yeast
- 0.75 cup Warm water
- 0.5 cup Plain unsweetened almond milk yogurt
- 2 tablespoons Olive oil
- 1 cup Dairy-free shredded cheese
- 1 tablespoon Minced garlic
- 0.25 cup Chopped fresh cilantro
Instructions
In a large bowl, combine the all-purpose flour, baking powder, salt, sugar, and instant yeast. Mix well to ensure even distribution.
Add warm water, almond milk yogurt, and olive oil to the dry ingredients. Mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough back in the bowl, cover with a damp cloth, and let it rest in a warm spot for 1 hour to allow it to rise briefly.
After the dough has rested, divide it into 6 equal portions.
Roll each portion into a ball, then flatten it on a lightly floured surface using a rolling pin until it’s roughly 6-8 inches in diameter.
Sprinkle a portion of the dairy-free shredded cheese and some minced garlic over half of each rolled dough. Fold the dough over to cover the cheese, then gently press and roll slightly to seal and flatten the dough.
Heat a non-stick skillet or a cast iron pan over medium-high heat.
Place the naan in the hot pan and cook for about 2-3 minutes on each side, until golden brown and puffed up. Repeat with remaining dough.
Once removed from the pan, brush each naan with a little olive oil or dairy-free butter if desired and sprinkle with fresh chopped cilantro.
Serve warm alongside your favorite curry or enjoy as a standalone bread.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 227.4 g | 83% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 4.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1012 mg | 78% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 667 mg | 14% | |
*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.
