Vegan, super speedy & easy to make chunky cheese straws – they are perfect for summer picnics with friends. This really easy recipe is free-from eggs, dairy, soya & nuts but very YUMMY! Delish fresh from the oven, they are so simple your children can make them for themselves as a quick snack.
We have been on holiday this week in Cornwall. I saw a little sign which made me smile, it read “I don’t skinny dip, I chunky dunk.”
It reminded me of my chunky-dunk cheese straws! That and the fact that the bakeries in Cornwall have these awesome looking, huge cheese straws which are full of dairy. I think it’s fab that we can make the same kind of thing dairy and soya free so that our children with severe food allergies and anaphylaxis don’t miss out.
These are my chunky dunk cheese straws. Before I went gluten-free a couple of years ago, I used to make them to dunk into my home-made soups – especially my fresh tomato soup. They are the perfect chunky-dunk cheese straws. The boys like them as they come – no need for soup or anything else to dunk them in! Just straight off the baking tray and into their mouths!
At the moment as we are trying to keep Aars intake of gluten daily and regular. He is suffering and his digestive system and body is really struggling; so finding and making gluten-filled foods he fancies is really important. He’s enjoying these chunky cheese straws unadulterated as a tasty snack.
Obviously when I was making them for myself, I would bung a load of cayenne pepper onto my cheese straws. My granny loved them the same way as me, as even though much of her taste had gone, she could feel the cayenne heat and enjoyed the lovely crunchy texture of the puff pastry in contrast with the light home-made soup.
I hope you enjoy them and make them your own with spice or simplicity.
chunky vegan cheese straws
-
Yield:
you decide! -
Cooking Method:
baking -
Prep Time:
5 mins -
Cook Time:
10 mins
These chunky cheese straws are really easy to make. They are great as a stand alone snack, or a savoury part of a picnic. But they are also very yummy as chunky dunk cheese straws with the fresh tomato soup. These are super speedy to make – reliant on puff pastry sitting, ready and waiting in your fridge!
Ingredients:
- pre-rolled puff pastry (we use Jus Roll as it’s dairy-free and soya-free)
- olive oil
- black pepper
- cheese alternative (we use organic amisa vegana – a dairy-free & soya-free one)
Method:
Preheat the oven to 200ºC (fan) & prep a baking tray with baking paper.
nicely spaced Cut a rectangle of pastry (only prepare what you are going to eat) and pop it onto the prepped baking tray.
Onto the rectangle of pastry add a sprinkling of cheese alternative, a drizzle of olive oil & a grind of fresh black pepper. (see photo)
Cut into strips about 2cm wide, and create some space between the straws.
Pop into the oven. They take about 10 minutes to cook, when you get them out chomp straight away, or get dunking!
Notes:
I like to add a sprinkling of cayenne pepper to these sometimes for a little chilli kick!
Have a wonderful weekend,
Rai x
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