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  • Gluten Free Make Ahead Freezer Waffles (2B Mindset/ 21 Day Fix)

    Gluten Free Make Ahead Freezer Waffles (2B Mindset/ 21 Day Fix)

    recipe image

    Ditch the cardboard box and whip up a huge batch of these Gluten Free Make Ahead Freezer Waffles and have a quick, delicious, and fiber filled breakfast any day of the week (even days you oversleep!).  Perfect for the 2B Mindset, the 21 Day Fix, or anyone who wants a healthy, delicious breakfast. This post contains affiliate links for products I’m obsessed with.

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  • Vanilla Vegan Nice Cream

    Vanilla Vegan Nice Cream

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    Be the first to rate & review!

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    This easy dairy-free ‘nice cream’ recipe calls for just a handful of simple ingredients and can be dressed up however you like to create your favorite flavor!

    Submitted by
    Mackenzie Schieck

    Published on June 19, 2020


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    Ingredients


    Original recipe (1X) yields 1 servings

    • ¼ cup raw cashews

    • 1 ripe banana

    • 1 cup ice cubes

    • 3 ounces extra-firm tofu

    • 2 Medjool dates, pitted

    • 2 teaspoons vanilla extract

    • 1 teaspoon soy milk, or more as needed

    Directions

    1. Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.

    2. Combine soaked cashews, banana, ice cubes, tofu, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.

    3. Pour into a bowl to serve.

    Cook’s Note:

    Use any plant-based milk you like.

    Nutrition Facts (per serving)

    440 Calories
    20g Fat
    54g Carbs
    14g Protein
    Nutrition Facts
    Servings Per Recipe
    1
    Calories
    440
    % Daily Value *
    Total Fat
    20g     		26%
    Saturated Fat
    4g     		20%
    Sodium
    230mg     		10%
    Total Carbohydrate
    54g     		19%
    Dietary Fiber
    6g     		20%
    Total Sugars
    28g
    Protein
    14g     		28%
    Vitamin C
    10mg     		12%
    Calcium
    324mg     		25%
    Iron
    7mg     		39%
    Potassium
    845mg     		18%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Mini Raw Vanilla Cheesecakes

    Mini Raw Vanilla Cheesecakes

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    These bitesize cheesecakes make perfect finger food for guests or indulgent snacks for you and your family. The only problem you’ll have is trying not to eat them all at once.

    Ingredients:

    • 4 tbsp coconut oil, melted
    • 250 ml vanilla coyo natural vegan yoghurt
    • for the fruit: 2 plum
    • 3 tbsp maple syrup

    Instructions:

    1. Blend the dates in the processor until well chopped and in a sticky ball. Add the almonds and blitz until the almonds are finely chopped and the mixture sticks together when you squeeze it.
    2. Grease a 12 hole muffin tin and add a strip of greaseproof paper to each with 2 cm sticking out each side of the hole to help you lift the finished cheesecakes out.
    3. Divide the mixture between the 12 muffin holes and use the base of a small glass, with a piece of greaseproof underneath, to press down firmly until well compacted. Freeze while you make the topping.
    4. Tip all the topping ingredients into the blender and whizz until smooth and creamy. Spoon on top of the cheesecake bases then gently bang the tin on the work surface a few times to level the tops, cover with cling film and refrigerate for 1 hour or until set.
    5. Slice the plums into wedges and gently poach in the syrup and spices over a low heat for 5-8 minutes. Turn off the heat and leave to steep in the spiced syrup as it cools.
    6. When ready to serve gently loosen the edges of the cheesecakes with a knife and pull the tabs to pop them out of the tin.
    7. Serve topped with two wedges of plum and a good drizzle of syrup.

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  • Sausage and Egg Sandwich with OJ

    Sausage and Egg Sandwich with OJ

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    Ingredients:

    • 2 patty vegan sausage patties
    • 1 whole egg
    • 1 slice regular multi-grain bread
    • 1 cup orange juice, fresh squeezed

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  • The Avocado Tomato Open-Face

    The Avocado Tomato Open-Face

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    Ingredients:

    • 2 pieces of bread
    • 1/2 of an avocado
    • 1 small tomato
    • A pinch of salt
    • Several slices of vegan cheese (optional)

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  • Beer Battered Cauliflower Wings (Gluten fr

    Beer Battered Cauliflower Wings (Gluten fr

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    Ingredients:

    • * 1 medium head cauliflower
    • * 1/2 c brown rice flour
    • * 2/3 c beer, gluten free or regular
    • * 1/2 tsp garlic powder
    • * 1 tbsp butter (or vegan buttery stick

    Instructions:

    1. Preheat your oven to 425 degrees F. Spritz a baking sheet with nonstick spray.
    2. Cut the head of cauliflower into bite size florets.
    3. In a small bowl, combine the flour, beer, and garlic powder.
    4. Dunk the tops of the cauliflower in the beer mixture and place on the prepared baking sheet. Replace until all florets have been used. Spritz the top of the cauliflower with nonstick spray.
    5. Bake for 20 minutes until the breading had set. Piece a piece with a fork to ensure the cauliflower is tender. If not, bake in 2 – 3 minute increments until done.
    6. Meanwhile, melt the butter and stir into the hot sauce.
    7. Serve cauliflower with the buffalo sauce. If desired, serve with celery sticks, bleu cheese, or Ranch dressing.

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  • Vegan Tempura Veggies

    Vegan Tempura Veggies

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    This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients.

    Submitted by
    Jeannine Rivas

    Updated on February 28, 2025


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    Ingredients


    Original recipe (1X) yields 4 servings

    • ice cubes

    • 1 cup all-purpose flour

    • 2 tablespoons arrowroot powder

    • 1 cup ice water

    • vegetable oil for frying

    • 1 small head cauliflower, cut into bite-size pieces

    • 1 small head broccoli, cut into bite-size pieces

    • 1 small red bell pepper, cut into bite-size pieces

    • 10 baby carrots

    Directions

    1. Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture.

    2. Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.

    Nutrition Facts (per serving)

    246 Calories
    9g Fat
    37g Carbs
    7g Protein
    Nutrition Facts
    Servings Per Recipe
    4
    Calories
    246
    % Daily Value *
    Total Fat
    9g     		11%
    Saturated Fat
    1g     		6%
    Sodium
    45mg     		2%
    Total Carbohydrate
    37g     		13%
    Dietary Fiber
    5g     		17%
    Total Sugars
    4g
    Protein
    7g     		13%
    Vitamin C
    115mg     		127%
    Calcium
    56mg     		4%
    Iron
    2mg     		13%
    Potassium
    488mg     		10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Vegan Pad Thai

    Vegan Pad Thai

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    This authentic vegan pad Thai dish is a tasty recipe the whole family will love! Filled with fresh veggies, perfectly sautéed tofu, and spicy and sweet flavors, these veggie noodles are a gluten-free and satisfying meal that is perfect for busy weeknights!

    one bowl of vegan pad Thai with lime and tofu

    Disclosure: This post may contain affiliate links.

    This post was originally published on January 25, 2017

    Full of flavor and extremely satisfying, these veggie noodles are the perfect meal any time you’re craving authentic Pad Thai from your favorite restaurant. Sweet with just a little bit of heat, the flavors of fresh and colorful bell peppers, maple syrup, veggie broth, and red curry paste come together to create a tasty meal that is fitting for anyone.

    Just like my easy Thai red curry recipe, we keep this simple, but delicious recipe in rotation for family dinners. A great way to change things up for dinner, the flavors from these vegan pad Thai noodles are bright, fresh, and palatable.

    This is a healthy dinner recipe you can feel good about. The best part? The leftovers are even better! Make a batch of these yummy Thai noodles to keep around for easy weekday lunches when you’re in need of something healthy and filling.

    Ready in under an hour, this vegan noodle recipe is a recipe that will easily come together when you’re short on time but want something delicious on the table. You simply can’t go wrong!

    You are going to love how simple this vegan pad Thai is! Made with some easy-to-find pantry ingredients, this is a recipe that is full of flavor and low in maintenance!

    Here is everything you need.

    maple syrup, bell peppers, rice noodles, bean sprouts, veggie broth, red curry paste, cilantro, green onions, garlic, tamarind

    Ingredient Notes

    • Rice Noodles – Rice noodles are super absorbant and great for soaking up sauces in noodle dishes. Plus, they are naturally vegan and gluten-free! While rice noodles are traditional, feel free to substitute ramen, udon, or pasta noodles. Just make sure to check the ingredients to confirm they are vegan!
    • Fish sauce – Vegan fish sauce gives this recipe its burst of Thai-style flavors. You can find vegan fish sauce any most markets or pick some up online. Feel free to use white miso if you cannot find vegan fish sauce.
    • Red curry paste – You can use your favorite variety of store bought red curry paste or simply make your own.
    • Extra Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
    • Soy Sauce – Sub tamari for a gluten-free option.
    • Bell Peppers – Any type of bell pepper will do. I prefer the sweetness and color of yellow and red but feel free to substiute with green. Just note green bell peppers are more bitter and less sweet.
    • Maple Syrup – This is to sweeten the recipe. Feel free to use agave, brown sugar, or coconut sugar instead. Add slowly and taste and adjust as you go.

    For these pad Thai noodles, you will need basic cooking equipment including mixing bowls, basic kitchen utensils, a non-stick skillet, a chef’s knife, a saucepan, a wooden cutting board. (<

    Step-by-Step Instructions

    Step One – Prepare the Rice Noodles & Sauce

    one sauce pan filled with rice noodles and then transferred to glass bowl

    First, prepare the rice noodles according to the package’s instructions. Once the noodles have been cooked, toss them with some sesame oil and set them aside.

    Pro Tip: The method of cooking rice noodles varies so make sure to closely follow the instructions on the package.

    While the noodles are cooking, whisk together the ingredients for the sauce and set aside.

    Step Two – Prepare and Cook Tofu

    cubed tofu on cutting board transferred to cast iron skillet

    Next, with a sharp knife, cube the prepared tofu into 1″ X ½” rectangles. Heat the remaining sesame oil in a large pan. Once the oil is hot, add the tofu. To ensure the oil is hot, test the heat with a drop of water. If it sizzles immediately, you’re ready to add the tofu.

    Sauté for seven minutes until tofu is brown and crispy on all sides.

    Pro Tip: Make sure to properly press the tofu prior to cooking or it will not cook well due to the moisture. Learn how to cook crispy tofu with ease.

    Step Three – Add Remaining Ingredients

    sliced bell peppers on cutting board, then transferred to cast iron skillet with tofu

    Vertically slice the bell peppers with a sharp knife. Add them to the pan with the tofu and cook for three minutes while occasionally stirring.

    rice noodles and tofu with vegetables mixed in skillet

    Finally, once the peppers are soft, add the mung bean sprouts, scallions, and garlic. Sauté for two to three minutes.

    Add the sauce and noodles to the pan and stir until combined. Cook the noodles until everything is thoroughly heated. Divide the vegan pad Thai among four plates and top with scallions, fresh lime, and roasted peanuts.

    one bowl filled with vegan pad Thai noodles and tofu

    Serving and Storing

    Serving – Serve this vegan pad Thai for dinner or lunch. Pair it with any of these amazing Thai recipes for a complete meal.

    Storing – Store the leftovers in an airtight container in the refrigerator for up to five days.

    Tips and Tricks

    1. While rice noodles are traditional, feel free to substitute ramen, udon, or pasta noodles. Just make sure to check the ingredients to confirm they are vegan!
    2. Look for extra-firm tofu that is not water-packed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
    3. Use a large enough skillet that can evenly cook the tofu in a single layer. Flip tofu to brown on both sides.
    4. Need a gluten-free option? Use tamari in place of soy sauce.
    5. Want more heat? Top with jalapeño peppers and hot sauce.

    Frequently Asked Questions

    Can vegans eat pad Thai?

    Yep! Just make sure you find vegan fish sauce (or substitute it with miso paste) and use tofu or soy curls as the protein.

    What is pad Thai sauce made from?

    Pad Thai sauce is made from a variety of things, but for this vegan recipe, I make the sauce out of vegan fish sauce, tamarind, red curry paste, veggie broth, lime, and maple syrup.

    Are rice noodles vegan?

    Absolutely! Totally derived from plants, rice noodles are a great option to have when you’re wanting smooth noodles with your Asian-style dishes.

    What does pad Thai taste like?

    These vegan pad Thai noodles taste sweet, mildly spicy, nutty, and savory. The sauce in this recipe has the perfect combination of heat, umami, and fresh flavors.

    More Thai Inspired Recipes

    • Spring Rolls with Sweet Potato Noodles
    • Thai Sweet Potato Curry
    • Pumpkin Peanut Curry with Tofu
    • Thai Noodle Soup with Eggplant

    Check out all my Thai-inspired recipes for more dinner inspiration.

    one bowl of pad Thai with lime and tofu

    Vegan Pad Thai

    A classic Thai dish, vegan Pad Thai is made with rice noodles, fresh vegetables and herbs, and perfectly crispy tofu for an easy 40-minute gluten-free meal the whole family will love.

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    Prep Time: 20 minutes

    Cook Time: 20 minutes

    Total Time: 40 minutes

    Servings: 4

    Calories: 450kcal

    Ingredients

    Pad Thai

    • 8 ounces Rice Noodles
    • 3 tablespoons sesame oil, divided
    • 8 ounce block of extra firm tofu
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 cup mung bean sprouts
    • 4 scallions, thinly sliced
    • 3 cloves of garlic, minced

    Toppings (optional)

    • roasted peanuts
    • fresh lime
    • scallions

    Instructions

    • Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.

    • While noodles are cooking, make the sauce. In a small bowl, whisk together the ingredients for the Pad Thai sauce and set aside.

    • Next, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast-iron skillet. Cut tofu in 1″ X ½” rectangles. Once the oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides. Make sure your skillet is large enough so that you can cook the tofu in a single layer.

    • Stir in red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.

    • Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly. Divide onto 4 plates and top with the desired topping. Serve immediately.

    Notes

    Serving and Storing – Serve immediately for dinner or lunch. Pair it with any of these amazing Thai recipes for a complete meal. Store the leftovers in an airtight container in the refrigerator for up to five days.

    Recipe Tips 

    1. Look for extra-firm tofu that is not water-packed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
    2. Use a large enough skillet that can evenly cook the tofu in a single layer. Flip tofu to brown on both sides.

    Variations 

    • While rice noodles are traditional, feel free to substitute ramen, udon, or pasta noodles. Just make sure to check the ingredients to confirm they are vegan!
    • Need a gluten-free option? Use tamari in place of soy sauce.
    • Want more heat? Top with jalapeño peppers and hot sauce.

    Nutrition

    Calories: 450kcal | Carbohydrates: 70g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 324mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1160IU | Vitamin C: 100.2mg | Calcium: 122mg | Iron: 2.3mg

    If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

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  • Onion Dip – Perfect for late night s

    Onion Dip – Perfect for late night s

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    You are here: Home / Vegan Recipes / Onion Dip – Perfect for Snacking!

    Published: by Alysen

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Onion Dip is a savory snack that will please your family and friends. Crack open a bag of chips and dig in!

    Onion Dip @vegetarianmamma.com #glutenfree #dairyfree

    Onion Dip – The perfect way to dip

    I’m always on the hunt for a gluten free french onion dip. Why? Because I love the taste. There’s just something so delicious about this dip….and I’m so glad that I’ve discovered this dip recipe.

    If you’ve been following along with me and my story, you know that I’m a busy mom who always seems to be on the go. But sometimes, I just wanna slow down and enjoy something delicious, like this gluten-free french onion dip recipe.

    Not only do I love the taste, but I love how simple this is to make as well. It’s seriously crazy simple and takes literally no time at all!

    If you love onion flavor you have to make these Air Fryer Onion Rings too!

    Gluten-free french onion dip – perfect for sharing

    One other great feature of this gluten-free onion dip is that it’s seriously perfect for sharing! From sports parties to holiday gatherings, it’s so easy to take and share.

    All you need to pack along with it is some potato chips or tortilla chips and you’ve got quite the amazing appetizer for everyone to snack on!

    Another great way to eat this dip is to cut up some celery, broccoli, and carrots and dip your veggies in it as well! That crunch with this flavor is seriously so good!

    Don’t forget about Superbowl parties as well! You seriously can’t go wrong with this gluten-free french onion dip recipe.

    Homemade is always better!

    Anytime I have the option to make anything homemade, I am on it. Try heading to the store and finding a vegan french onion dip…it’s probably not going to happen.

    But, when I can make it homemade myself with simple ingredients, you can bet that I’m 100% onboard!

    Plus, my kids actually prefer this dairy-free onion dip over store-bought varieties. And that to me, is an absolute win!

    Looking for a replacement for those store made French Onion Dip brands that are full of things we can’t or shouldn’t eat? Yeah, me too!

    This recipe is gluten free, dairy free and nut free.

    It is also free from gelatin, which I have often found in store brands. This recipe is very easy to make and travels well.

    Cooking Tips for Onion Dip

    Gather your 4 ingredients and get started! Yes, you read that right..this dairy free french onion dip is only 4 ingredients! How many other homemade recipes can say that? (none…if recipes could talk)

    Make certain that you let your onions cook and be really caramelized. You want them to be noticeable that they are in the recipe, but not overpowering it entirely. (Aren’t onions so delicious?!)

    As you are adding in the garlic salt, you can taste the dip.

    However, I caution you about adding more. Let the dip chill for an hour or so then taste test again.

    It gives time for the flavors to blend together. It is easy to overdo it with the garlic salt!

    Be prepared…your taste buds are going to love this dip! I think it’s a safe bet to say that you won’t be able to stop after just one dip….but remember, no double dipping allowed! If you want to double dip then you need to just make up your own batch for yourself to enjoy!

    It will be the star of the party, IF you choose to share it! I adapted this recipe Give it a try, you will love it!

    If you are looking for more game day food ideas, you need to check out our Buffalo Tofu Bites! Wondering How to Cut an Onion, you have to check out this tutorial!

    Without further ado….here is the best Onion Dip recipe…ever!

    Onion Dip is a savory snack that will please your family and friends. Crack open a bag of chips and dig in!

    Onion Dip – Perfect for late night snacking!

    Alysen

    Onion Dip is a savory snack that will please your family and friends. Crack open a bag of chips and dig in!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Course Salad

    Cuisine American

    Servings 4 people

    Calories 556 kcal

    Ingredients  

    • Olive Oil – enough to caramelize the onions 1-3T
    • 1 cup diced onion be sure to dice VERY small
    • 1 ½ cups Vegan Mayo I used Hampton Creek
    • ¼ t garlic salt
    • ¼ t pepper

    Instructions 

    • Saute onions with olive oil.

    • Continue to cook onions until they have caramelized. I had to stir frequently and it took about 12 minutes. Then transfer to a plate to cool.

    • Mix together the remaining ingredients. When onions are cooled, add them to the mixture.

    • Chill for a couple of hours. Serve!

    Nutrition

    Calories: 556kcalCarbohydrates: 9gFat: 54gSaturated Fat: 5gSodium: 626mgPotassium: 58mgSugar: 1gVitamin C: 3mgCalcium: 9mgIron: 0.1mg

    onion dip

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  • Gluten Free Cheese and Chive Scones

    Gluten Free Cheese and Chive Scones

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    Gluten Free Cheese and Chive Scones are the only savory scone recipe that you will ever need. Gluten and Dairy Free Scones that taste amazing. These gluten and dairy free scones are the perfect texture and flavor for any meal, or even a snack. You will love how easy they are to make and there is zero compromise on the amazing flavor of these gluten free scones. In this post I am going to show you how to make gluten free scones soft and spongy. Make sure to save this gluten free cheese scones recipe.

    Pin for Savory Cheddar and Chive Scones

    I have been on a role with gluten and dairy free scones recipes lately. When I thought about what my next recipes would be for gluten free scones I knew they had to be a savory scone recipe. This savory scone recipe is perfect for breakfast, lunch, or dinner and that is why it will be your go-to. You can pair this savory scone recipe with eggs, or the Sweet Potato Hash Casserole recipe from my Cookbook. For lunch you could turn these into a sandwich by using them as bread and for dinner you will want to serve them along side your Vegetable Soup, and Beef Stew.

    Plate of Cheedar and Chive SconesGluten Free Cheese and Chive Scones

    Scones are a versatile biscuit like cake that are plain in its original version and usually dressed up with a spread on them. However, they can be turned into anything you would like them too. A gluten free cheese scone is the perfect side for a meal and one of my favorite ways to make a savory scone recipe.

    Scones with go Veggie Bag of Cheese

    How can Gluten Free Cheese Scones be dairy free? 

    Nowadays there are many brands to choose from for vegan, lactose free, and dairy free cheeses. I have several favorite brands out there now. Any will do! 

    Cheddar and Chive Scone with Chives

    How to make gluten free scones soft and spongy…

    When making  gluten and dairy free scones you might be concerned of how the texture will be. Learning to make gluten free is always a challenge, but then when you also remove the dairy, a disaster can happen easily. There are a few things that can help you succeed with how to make gluten free scones soft and spongy, but still have a crumb to them at the same time.

      1. Your Gluten Free All Purpose Flour matters. They are not all created equal and you can have different outcomes. I only use my My personal Gluten Free All Purpose Flour Blend when baking because it never lets me down. It is simple to make and very inexpensive. You can grab the recipe HERE. My favorite premade flour is Better Batter Flour. I use it exclusively! The original would work great for this recipe. You always get 30% off your non-sale purchase on betterbatter.org with the code: LIVINGFREELYGF
      2. Eggs. They help create a rise and give it the proper texture. If you are vegan you can use egg replacer, but your scone will likely come out a bit dryer and have more crumbs.
      3. Xanthan Gum I get a lot of questions about Xanthan Gum  and if you are new to gluten free baking you are probably scratching your head with this ingredient. Xanthan Gum is a binding agent that keeps your baked items from completely failing apart. Gluten is also a binding agent, and since we are baking gluten free we need to provide the flour with a new binding agent.
      4. Vegan Butter. This gives the gluten and dairy free scones the flaky and tasty finish.
      5.  

    That is how to make gluten free scones soft and spongy!

    How do I make these Gluten Free Cheese and Chive Scones?

    1. You will start by blending the Gluten Free All Purpose Flour, salt, sugar, baking powder, and Xanthan Gum in a bowl. Preheat the oven to 350 degrees.
    2. Once the dry ingredients are blended you will add the vegan butter, Go Veggie shreds, chives, eggs, and coconut milk. Mix it all up until it forms a ball.
    3. Drop the ball of dough on a baking sheet lined with parchment paper. Flatten it out to be 1 inch thick and clean the sides up with a spatula dipped in water. You will then cut it into 8 slices. You will want to dip a sharp knife in water and use it to cut your scones. Spread the scones out to be about 2 inches apart.
    4. Bake for about 20 minutes. You can garnish the gluten and dairy free scones with more cheese and chives if desired.

    Process shot of making the scones

    You are going to love this savory scone recipe! Enjoy!

    Jennifer

    Gluten Free Cheese and Chive Scones

    Gluten and Dairy Free Scones that are made with Go Veggie vegan cheddar shreds. You will love how they are soft, chewy, and flaky. These are the perfect side to go with breakfast, lunch, or dinner. With this recipe I will tell you how to make gluten free scones soft and spongy.

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Total Time: 35 minutes

    Course: Brunch

    Cuisine: English

    Keyword: Gluten Free Cheese and Chive Scones, Savory Scone Recipe

    Servings: 8 Scones

    Calories: 283kcal

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

    By submitting this form, you consent to receive emails from Living Freely Gluten Free.

    • 2 1/2 Cups Gluten Free All Purpose Flour
    • 3/4 tsp. Salt
    • 1 tsp. Xanthan Gum
    • 1 tsp. Sugar
    • 2 tsp. Baking Powder
    • 2/3 Cup Coconut Milk
    • 2 Eggs
    • 1/3 Cup Vegan Butter
    • 1 Cup Go Veggie Vegan Cheddar Shreds
    • 1/4 Cup Chopped Chives

    • You will start by blending the gluten free all purpose flour, salt, sugar, baking powder, and Xanthan Gum in a bowl. Preheat the oven to 350 degrees F.

    • Once the dry ingredients are blended you will add the vegan butter, Go Veggie shreds, chives, eggs, and coconut milk. Mix it all up until it forms a ball.

    • Drop the ball of dough on a baking sheet lined with parchment paper. Flatten it out to be 1 inch thick and clean the sides up with a spatula dipped in water. You will then cut it into 8 slices. You will want to dip a sharp knife in water and use it to cut your scones. Spread the scones out to be about 2 inches apart.

    • Bake for about 20 minutes. You can garnish the gluten and dairy free scone with more cheese and chives if desired.

    Calories: 283kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 416mg | Potassium: 181mg | Fiber: 4g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 0.9mg | Calcium: 98mg | Iron: 2.4mg

    Did you know I have a private Facebook group for questions and support? Join today- Living Freely Gluten Free

    Want more gluten free scones recipes?

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    • Almond Joy Scones
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