Vegan Cheddar Cheese Beignets
Indulge in crispy, golden perfection with these Vegan Cheddar Cheese Beignets—an irresistible twist on a classic French treat, thoughtfully crafted for plant-based diets. Made from wholesome ingredients like nutritional yeast and ground flaxseed, these beignets boast a rich, cheddar-like flavor and a satisfyingly airy texture. The batter combines shredded vegan cheddar with homemade almond milk buttermilk and a flax egg for superior fluffiness, while deep frying creates a wonderfully crisp exterior. Perfect as a snack or appetizer, these vegan beignets shine on their own but pair beautifully with your favorite dipping sauce. Ideal for impressing guests or enjoying a cozy moment of indulgence, they offer gourmet flavor without the dairy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Nutritional yeast
- 1 cup Vegan cheddar cheese, shredded
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Coconut oil, melted
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 4 cups Vegetable oil for frying
Instructions
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes to thicken. This will be your flax egg.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and nutritional yeast.
Stir in the shredded vegan cheddar cheese, ensuring it is evenly distributed throughout the dry ingredients.
In a separate medium-sized bowl, combine the unsweetened almond milk and apple cider vinegar. Let it sit for 2-3 minutes to create a vegan buttermilk.
Once the almond milk mixture is ready, add the melted coconut oil and the prepared flax egg. Stir to combine.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be thick.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).
Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, cooking in batches to avoid overcrowding.
Fry the beignets for about 2-3 minutes on each side, or until they are golden brown and puffed.
Use a slotted spoon to remove the beignets from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Serve the vegan cheddar cheese beignets warm. They are perfect on their own or with a side of your favorite vegan dipping sauce.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 0.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 188 mg | 4% | |
*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.
