Dairy-Free Savory Cheddar Cheesebread
Elevate your bread game with this Dairy-Free Savory Cheddar Cheesebread, a mouthwatering twist on traditional quick bread that's perfect for those avoiding dairy. This recipe combines the tangy richness of a homemade almond milk buttermilk substitute with the bold flavor of dairy-free cheddar cheese, nutritional yeast, and a blend of aromatic garlic and onion powders. Fresh chives and optional chili flakes add bursts of vibrant color and a touch of heat, making each bite irresistibly flavorful. Easy to prepare in just 15 minutes, this golden loaf is baked to perfection in under an hour and pairs beautifully with soups, salads, or as a stand-alone snack. Ideal for vegans, lactose-intolerant individuals, or anyone craving savory comfort food, this cheesebread is a crowd-pleaser that never disappoints.
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Recipe Information
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dairy-free cheddar cheese, shredded
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon chili flakes (optional)
- 0.25 cup olive oil
- 0.25 cup chopped fresh chives
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir well and let sit for 5 minutes to create a dairy-free buttermilk substitute.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dairy-free shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, and chili flakes (if using) to the dry ingredients. Toss to coat the cheese in the flour mixture.
Make a well in the center of the dry ingredients and pour in the almond milk mixture and olive oil. Stir until just combined. Be careful not to overmix.
Fold in the chopped chives, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm. This bread is great on its own or served with soups and salads.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5231 mg | 227% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 1.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1325 mg | 102% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 770 mg | 16% | |
*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.
