These oil-free cheesy Scottish oatcakes are a delicious variation of our no-oil plain vegan Scottish oatcakes.
We've added nutritional yeast flakes to create an amazingly dairy-free, cheesy, savory, and crisp oatcake that is so addictive, you'll want to make several trays at once!
These oatcakes are not only delicious but also surprisingly wholesome.
Top these vegan cheesy oatcakes with a scoop of vegan refried beans and a thin slice of vegan cheese and you have the perfect, tasty, savoury snack.
How to prepare oil-free cheesy oatcakes
To find out interesting information about the origins of traditional Scottish oatcakes have a look at our main recipe for traditional Scottish oatcake. Also if you would prefer a plain oil-free oatcake we have one of those recipes as well: oil-free Scottish oatcakes.
Preparing cheesy oil-free oatcakes
Making these vegan cheesy oatcakes is quite simple. Start by mixing pinhead or steel-cut oatmeal with nutritional yeast flakes and salt. Nutritional yeast flakes add a wonderful cheesy flavor.
Next, add boiling water and stir until the oatmeal mixture comes together into a warm ball of dough. Scatter extra oatmeal over the work surface before rolling out the dough and using a biscuit or cookie cutter to create circular shapes.
Finally, bake the oatcakes until the edges are lightly golden, but overall, the oatcakes remain pale. As they cool, the oatcakes will crisp up.
That's all there is to create simple home-made cheesy oatcakes.
Store vegan cheesy oatcakes within an airtight food container or biscuit tin for up to 7 days. Possibly a few days longer.
Adding a layer of kitchen foil over the oatcakes within the food container can help retain the oatcakes crispiness.
Yes. Oatcakes cope well with freezer life!
Simply cover well with freezer and food-safe wrap and place in the freezer for up to 3 months.
Remove the wrap and defrost at room temperature.
Spend an afternoon preparing a few batches of cheesy oatcakes and freeze.
Simply pop any oatcakes that may have lost some of the crispiness onto a baking tray and refresh for about 5-10 minutes at the cooking temperature.
Allow to cool before enjoying.
Authentic oatcakes need to be prepared with pinhead oatmeal otherwise known as steel-cut oats or Irish oats. This type of oats is different from quick cook, rolled and porridge oats.
* Oatcakes are perfect with tasty plant-based vegan soups, stews, curries and chilli's. See below for a few delicious suggestions
* a large crispy salad and oatcakes, perhaps crumble up a few oatcakes and use instead of croutons for a tasty Cesar salad
* salsa, guacamole, hummus,
* vegan soft-cheese, or your favourite vegan cheese
* enjoy oatcakes for breakfast spread with peanut butter, mashed banana, or your favourite spread
* serve oatcakes for a starter with a dollop of vegan re-fried beans (no-oil amazing recipe!) Or pumpkin and red lentil pate (recipe is for a flan/open pie filling but can also be used for a tasty pate)
* whenever a recipe calls for tortilla chips use broken chunks of oatcakes instead
Enjoy a few cheesy oatcakes with sliced baby tomatoes and your favourite vegan cheese. So tasty!
Delicious vegan recipes that go well with vegan cheesy oatcakes:
No-Oil Vegan Cheesy Scottish Oatcakes
- Baking trays, with parchment paper if required.
- Biscuit cutter 6-7cm for small oatcakes 8-9cm for large
- Rolling pin
- Preheat oven to 170 Fan/ 190 Celsius/ 375 Fahrenheit/ Gas 5.
- Tip the oatmeal, salt and nutritional yeast into a bowl.310 grams pinhead oatmeal, ½ teaspoon salt, 25 grams nutritional yeast flakes
- Pour in the boiling water and mix well.160 millilitres boiling water
- Work the mix into a warm, firm dough.If dough too sticky add a little more oatmeal. If too dry and crumbly add a little more boiling liquid a tablespoon at a time.
- Sprinkle oatmeal over your surface and rub some into your rolling pin so the oatmeal dust coats it a little.
- Firmly roll out the dough to about ½ cm thick. This can take time and the edges may crumble but just squeeze the edges back together.
- Once rolled out thin stamp the oatcakes out and use a spatula to remove from surface.
- Place on baking trays lined with parchment paper or if you have non-stick trays just sprinkle some extra oatmeal over.
- Bake the oatcakes for about 20-25 minutes until the edges are beginning to turn lightly golden. All the edges do not have to be golden though.
- The oatcakes will feel firmish when pressed and underside a little firm to.For a softer oatcake just bake for 20 minutes.Oatcakes will continue firming up while cooling.
- Leave on the trays to cool completely or sit on a wire rack after 5 minutes of cooling on the tray.
- Nutritional data is provided for guidance only and is not intended as a strict calculation as ingredients vary.
- Store vegan cheesy oatcakes within an airtight food container or biscuit tin for up to 7 days. Possibly a few days longer.
- Adding a layer of kitchen foil over the oatcakes within the food container can help retain the oatcakes crispiness.
- To freeze cover the oatcakes with freezer-safe food wrap and place in the freezer for up to 3 months. Defrost the oatcakes at room temperature with the wrap removed.
Love this easy recipe for oil-free cheesy oatcakes?
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Much love, Jacq x