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Sliced cheese and chive beer bread on a wooden board
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Vegan Cheese & Chive Beer Bread

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 Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Easy Vegan Cakes, Bakes & Desserts
Cuisine: Scottish
Keyword: beer bread, bread, vegan bread
Servings: 10 slices
Calories: 174kcal
Author: Jacqueline Meldrum

Ingredients

  • 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
Metric - US Cup Measures

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 10g | Calories: 174kcal | Carbohydrates: 31g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 266mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg