This quick and tasty sunflower vegan cheese bread is savory and tender, with the welcome crunch of sunflower seeds. Easy to make and fast to bake, this vegan cheesy bread just might become your favorite go-to quick loaf.
The yum factor in this bread is provided by vegan cheese shreds, which you can get at just about any supermarket or natural foods store. Use your favorite brand — some are made with more whole foods than others. Cheddar is a good choice; or if you want a little extra zip, a spicy variety like pepper jack is great, too.
This savory bread goes well with many types of soups, hot or cold. Try it with vegetable, tomato-based, and bean soups and stews. It’s also great with simple pureed soups that would welcome a companion like this bread, that adds bit of texture for the palate to enjoy. Here are a few that would welcome this bread as a companion:
- Easy Vegan Quick Cold Pinto Bean Soup
- Harvest Sweet Potato Stew with Fresh Greens & Corn
- Carrot-Ginger Soup (With a Parsnip Variation)
Or, simply served on its own, this vegan sunflower cheese bread is a fantastic snack bread, spread with vegan butter. No matter how you serve it, get ready for this bread to disappear quickly!
A choice of flours: My favorite flour for baked goods like these has long been whole wheat pastry flour, but it’s so hard to find these days! I have no idea what happened to it, as it’s such a useful type of flour.
Due to its scarcity, I’ve started doing more non-yeasted baking with light spelt flour and einkorn flour. The latter is an ancient grain recently revived for the natural foods market; learn more about baking with einkorn flour.
You can also use white whole wheat, or a combination of unbleached white flour and whole wheat bread flour. Your favorite gluten-free flour blend will work, too.
Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 2 cups flour (see choices in Notes)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain plant-based yogurt
- 2 tablespoons olive oil, safflower, or other vegetable oil
- 1 tablespoon maple syrup or agave nectar
- 2 teaspoons prepared mustard
- 1/4 cup plant-based milk, plus more, as needed
- 1 cup firmly packed cheddar-style or spicy jack-style vegan cheese shreds
- 1/4 cup toasted sunflower seeds
- Preheat the oven to 350º F.
- Combine the first 4 (dry) ingredients in a mixing bowl and stir
together until completely blended.
- Stir the cheese and half of the sunflower seeds into the flour
- In another bowl, combine the yogurt, oil, syrup, mustard, and 1/4 cup of the plant-based milk. Whisk together until well blended.
- Make a well in the dry ingredients and pour in the wet mixture. Stir until well combined, adding more plant-based milk as needed to make a smooth, slightly stiff batter.
- Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan (if
you’d like, cut a piece of parchment for the bottom for easier removal of the loaf once baked and cooled). Sprinkle the remaining sunflower seeds over the top.
- Bake for 25 to 30 minutes, or until the top is golden brown and crusty and a knife inserted into the center tests clean.
- When the loaf pan is cool enough to handle, run a knife along the edges of the pan to loosen and remove the loaf. Place it on a rack and allow it to cool to room temperature or until just warm before slicing.
- Use a sharp serrated knife to cut the loaf into approximately 12 slices.
Choose from these flours: whole wheat pastry (not easy to find
these days); light spelt; white whole wheat, einkorn, or a combination; or your favorite gluten-free flour blend.
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See more delectable vegan breads and savory baked goods.