Vegan Cheese Straws Food

VEGAN CHEESE STRAWS

Steps:

• Pre-heat your oven to 180 degrees
• Rub together the vegan spread and flour in a bowl
• Add the cheese, paprika, mustards and season with salt and pepper
• Work it into a dough - a spoon will be clunky here, you are best to get your hands stuck in and it will bind together nicely
• Roll out onto a lightly floured surface and cut into 1cm strips. It's up to you how neat you want to be - remember rustic is bang on trend right now ;-)
• Pop them on a baking tray and bake for 10-15 minutes until golden
• Eat immediately - you'll be hard pushed not to! Check out www.vegan-bites.co.uk for more vegan recipes

CHEESE STRAWS

Steps:

• Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the 3/4 cup rice flour, the all-purpose flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt. Add the coconut oil, 1 1/4 cups of the cheese, and the agave nectar and stir (the mixture will be very dry). Slowly add up to 3/4 cup water until the dough is sticky. Divide the dough in half.
• Dust a clean work surface with 1/4 cup of the remaining rice flour and place half the dough on top. Sprinkle the top of the dough generously with more rice flour and roll it out into a 1/4-inch-thick rectangle. Sprinkle 1 cup of the cheese on half the rectangle. Flip the bare dough on top of it so that the cheese is sandwiched between two layers of dough. Cut the dough into 4-inch-long x 1-inch-wide strips and pinch the open sides closed. Transfer to one of the prepared baking sheets. Repeat with the remaining dough. Sprinkle the remaining cheese on top of the strips.
• Bake for 10 minutes, rotate, and continue baking until the cheese straws are golden brown, about 8 minutes more.

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.