Feel free to edit/slash as necessary, but I did note today that Chicago Vegan Foods posted on Facebook that they have reformulated their Teese Cheese product to be Palm Free and Soy Free (and they’re also working on being Non GMO verified).
I was sad to find Teese used palm oil as it had been the only vegan cheese I’d liked (yes, we’re learning to read our labels still), but I was very happy upon seeing this news!
[Hey, thanks for the info! - ed.]
Vegan Cheddar Beer Biscuits
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- ¼ cup melted Earth Balance
- ¾ cup vegan beer
- 1 cup Teese Cheddar, shredded
- 1 tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp Italian seasoning mix
Preheat oven to 400 degrees F.
In a large mixing bowl, combine dry ingredients and mix well. Add Melted Earth Balance, Beer, cheddar Teese, and spices. Knead the mixture until dough forms a single tacky ball.
Line 2 baking sheets with parchment paper.
Pinch off pieces of dough and roll into 2 inch rounds. Place rounds on cookie sheets with aprox 2-3 inches in between each. Dough will not rise, much.
Bake for 12-15 mins until firm and lightly golden.
Serve warm, brushed with Melted Earth Balance and garlic.Serves 10-12
i’m so excited about today’s video with masa of echo park! as you probably know, i’m a huge pizza fan, and masa makes my all time favorite vegan version—an authentic chicago deep dish with teese soy cheese. we caught up with owner rob rowe and learned what makes the deep dish special, why it takes so long to bake, and which menu items everyone can enjoy at masa. check it: