Vegan Cheese Naan
Indulge in the perfect combination of comfort and flavor with this Vegan Cheese Naan recipe, a dairy-free twist on the classic Indian flatbread. Crafted with soft, fluffy dough and stuffed with a delectable blend of vegan cheese, garlic, and fresh cilantro, this recipe achieves a melt-in-your-mouth experience without the animal products. The naan is cooked to golden perfection in a skillet, brushed with rich vegan butter for a glossy finish, and is ideal for pairing with hearty curries or enjoying as a standalone snack. With minimal ingredients and easy-to-follow steps, this recipe is perfect for beginners and seasoned cooks alike. Whether you're hosting a dinner or craving a quick homemade treat, this plant-based delight is sure to impress. SEO keywords: vegan cheese naan, dairy-free flatbread, vegan Indian bread, stuffed naan recipe, plant-based comfort food.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 120 milliliters Unsweetened almond milk
- 1 tablespoon Olive oil
- 100 grams Vegan cheese shreds
- 2 tablespoons Fresh cilantro
- 1 teaspoon Garlic powder
- 2 tablespoons Vegan butter
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and baking powder.
Warm the almond milk slightly and add the olive oil. Gradually add this mixture to the dry ingredients, kneading to form a soft dough.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for about 45 minutes in a warm place, or until doubled in size.
Once risen, divide the dough into 4 equal parts. Roll each piece into a ball.
Flatten each ball into a small disc with your hands, pressing around the edges to form a small well in the center.
Mix the vegan cheese shreds with the garlic powder and chopped fresh cilantro. Place a tablespoon of the cheese mixture in the center of each disc.
Fold the edges of the dough over the filling, pinching it together to seal, and gently flatten it again with your hands or a rolling pin.
Preheat a non-stick skillet over medium heat. Brush one side of the naan with a bit of vegan butter and place it butter-side down in the skillet.
Cook for about 2-3 minutes on each side until golden brown and slightly puffy.
Remove from the skillet and brush with a bit more vegan butter while still warm. Repeat the process with the remaining dough.
Serve the vegan cheese naans warm with your favorite curry or as a standalone snack.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 4.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 975 mg | 75% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 410 mg | 9% | |
*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.
