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Sliced cheese and chive beer bread on a wooden board

Vegan Cheese & Chive Beer Bread

Jacqueline Meldrum
Easy vegan cheese and chive bread, that's super quick to make with no yeast, no kneading and you can use plain (all-purpose) or self-raising flour.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Easy Vegan Cakes, Bakes & Desserts
Cuisine Scottish
Servings 10 slices
Calories 174 kcal


  • 375 g self-raising flour
  • 4 tbsp nutritional yeast
  • 4 tbsp vegan parmesan grated
  • 1 tbsp dried chives
  • 1 tbsp brown sugar
  • 1 tsp salt
  • a good grinding of black pepper
  • 330 ml 1 ½ cups beer


  • Preheat your oven to 190c/170c fan/375f/gas mark 5.
  • Grease a 2 lb / 900g loaf tin.
  • Add the flour, sugar, cheese, yeast, chives, salt and pepper to a mixing bowl and mix well.
  • Pour the beer into the dried ingredients and fold in until just combined. Try not to over mix.
  • Bake in your pre-heated oven for 45 minutes.
  • Remove from the tin. 
  • Turn the loaf upside down and tap the bottom, if it sounds hollow it is ready, if not pop it in for a little longer.
  • Cool on a baking rack, then slice and serve.
  • Enjoy!


  • If you don't have self-raising flour, you can use plain flour and 1 tbsp of baking powder as the raising agent.
  • You can just use parmesan or nutritional yeast if you don't have one or the other.
  • Beer bread is best served on the day it is made, but you can toast it the next day.


Serving: 10gCalories: 174kcalCarbohydrates: 31gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 266mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 32IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword beer bread, bread, vegan bread
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