These savory, fluffy, slightly spicy jalapeño biscuits pair perfectly alongside your favorite soups and fresh salads, and make a great snack or part of a special weekend brunch.
Chef Ivan Castro
- 1 cup Overnight soaked cashews or sunflower seeds
- 1/2 cup Butternut squash (peeled and chopped into cubes)
- 1/2 cup Unsweetened Coconut Yogurt
- 1 Tbsp Lime or lemon
- 1/4 cup Water
- 1/4 cup Melted Coconut Oil
- 1 Tbsp Nutritional Yeast
- 1/2 tsp Smoked Sweet Paprika
- 1/4 tsp Garlic powder
- Salt to taste
- 2 pieces Sliced jalapeño (deveined and seeded)
- 1/2 cup Scallions or white onion
- 1/2 piece Lime
- 1 tsp Salt
- 1 cup Organic Soy Milk or any nut milk
- 1 Tbsp Apple cider vinegar
- 1 3/4 cup GF Flour or regular
- 1/4 cup Iron Vegan Sprouted Protein - Unflavoured
- 1/2 tsp Baking Soda
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Cold plant-based butter
Preheat the oven 450 degrees F.
- Add the butternut squash to a pot, cover with water. Bring to a boil for 15 mins or until tender.
- If you couldn't soak your cashews or sunflower seeds overnight, bring them to a boil for 20 mins. Set aside and let them cool for 10 mins.
- Blend all the ingredients, add salt to taste.
- Add more water if needed.
- Note. You can use this cheese to make mac & cheese, nachos, etc.
- Trim off the stringy root ends of the jalapeño by slicing about 1/4 inch above the roots. Discard the roots.
- Chop the scallions or white onion.
- In a small skillet or pan heat oil or coconut butter over medium heat until hot. Add the chopped scallions/onions, add salt (adding salt at the beginning enhances the flavour).
- Add the jalapeño and lime juice and cook for 5- 7 minutes. If you are feeling brave, you can add as much jalapeño as you want, or you can replace it for serrano pepper or charred poblano pepper.
- Curdle the milk by adding apple cider vinegar to the plant-based milk.
- In a large bowl mix the dry ingredients.
- Cube the cold butter, then add it to the dry mixture; you can use a fork or a pastry cutter to combine. We are looking for a sandy texture.
- Pour the curdled milk into the dry mixture, slowly, stir gently with a wooden spoon/spatula until just slightly combined.
- Knead the dough on a floured surface. Turn the dough 7 times, very gently. Try not to overwork it.
- With a rolling pin, roll the dough out to 2-3 cm thick.
- Cut the dough using round dough cutters, place each disk on a baking sheet and brush them on top with olive oil or vegan butter. Put on plant-based cheese and the scallions/onions mixture.
- Cook the biscuits for about 15 minutes until they have doubled in size and are nice and golden.