Garlic and Chives Vegan Roulade
Questa ricetta è disponibile anche in italiano
Easy, cheesy, creamy and spreadable. This Garlic and Chives Vegan Roulade soft cheese, packs a punch of fragrant cheesy and herby garlic goodness.
Cheese and chives is one of those tried and tested classic flavour combinations that is sure to please and wow dinner guests or family members in this vegan alternative. Super easy to make as well so you don’t need to even break a sweat to raise some smiles.
If that has not already convinced you that this is a must try recipe all you need is six ingredients. Just six easy to find components to make this gloriously tasty Garlic and Chives Vegan Roulade.
Cheese is often the most sought after vegan alternative because it is the most missed food group and it can be hard to find recipes that really hit the nail squarely on the head. There is just something about cheese that makes it almost addictive and replacing that is hard. This soft cheese though has a beautiful creaminess that is moreish and dare I say it… addictive.
If you have spend any amount of time searching for vegan cheese recipes online you will see that many use cashew nuts as a base. Very good it is too but we are going to use another main ingredient for our recipe, silken tofu.
This does two things, firstly it makes the cheese even creamier than a cashew based soft cheese would be. It also makes the roulade safe for those with nut allergies.
Tofu is soy based though so just a small heads up for anyone with soy based allergies.
You can serve this cheese simply in small dishes for dipping, garnished with chives that is perfect for crackers or even these Italian taralli, as personal favourite of mine.
Perfect also for spreading over bagels for breakfast or using as an alternative to butter in a sandwich to give it a cheesy chive one, two punch. You can even use it as an ingredient mixed into pasta to make a wonderful creamy sauce from.
Take some time to go the extra mile however and you can make a beautiful roulade. You can in a few shorts steps turn a simple party dip or breakfast spread into a real show stopper. A center piece that will be sure to catch the eye. Beautifully white marbled with vibrant green chives, this cheese packs a wondrously fragrant onion and garlic tone to its creamy mellowness.
I recommend serving with a chutney on the side. A sweet accompaniment that you can hardly go wrong with.
How to make Garlic and Chives Vegan Roulade
150 g Silken Tofu
25 g Coconut Oil (melted)
½ tsp Nutritional Yeast
4 g Salt (1/4 tbsp)
½ tsp Garlic Powder
30 g Fresh Chives
1. Start by adding all the ingredients except for the fresh chives to a blender and blend to a smooth paste. You might need to scrape down the sides of the bowl a few times with a spatula before getting the perfectly smooth consistency.
2. Leave in the fridge to set overnight.
~If you want a normal spread stop here, just serve to a bowl, sprinkle with chives and enjoy. If you want something truly beautiful just a few more easy steps~
3. Spread a 5 cm thick 12x15cm layer over a baking paper sheet and place in the freezer for 30 minutes.
4. Sprinkle the top with chopped chives (roughly 2/3 of the total) and roll tight.
5. If still too soft place in the freezer to set for 15 minutes more.
6. Remove the roulade from the cling film and coat it into more chives and serve.
7. Alternatively you can just blend the ingredients as per step 1, fold in the chopped chives and serve it as a cream cheese right away.
Garlic and Chives Vegan Roulade
- 150 g (5.29 oz) Silken Tofu
- 25 g (1.8 tbsp) Coconut Oil melted
- ½ tsp (0.5 tsp) Nutritional Yeast
- 4 g (0.25 tbsp) Salt 1/4 tbsp
- ½ tsp (0.5 tsp) Garlic Powder
- 30 g (0.70 cups) Fresh Chives
- Start by adding all the ingredients except for the fresh chives to a blender and blend to a smooth paste. You might need to scrape down the sides of the bowl a few times with a spatula before getting the perfectly smooth consistency.
- Leave in the fridge to set overnight.
- Spread a 5 cm thick 12x15cm layer over a baking paper sheet and place in the freezer for 30 minutes.
- Sprinkle the top with chopped chives (roughly 2/3 of the total) and roll tight.
- If still too soft place in the freezer to set for 15 minutes more.
- Remove the roulade from the cling film and coat it into more chives and serve.
For other vegan cheese recipes do not miss:
– Vegan Overnight Fermented Cream Cheese
– Aged Chickpea Cheese
– Vegan Mozzarella (meltable)
– Vegan Buffalo Mozzarella
– Vegan Stracchino
– Soy Ricotta
– Almond Ricotta
– Baked Camembert
– Turmeric Cheese Sauce