Dairy-Free Flaky Vegan Biscuits with Cashew Cream
Tender, flaky vegan biscuits made with a cashew cream base that replaces traditional buttermilk. The laminated dough technique creates buttery layers without dairy, relying on chilled vegan margarine folded into the dry ingredients. These biscuits have a crisp exterior and tender crumb, perfect for breakfast, brunch, or alongside soups and stews. The cashew soaking liquid creates richness while keeping the recipe fully plant-based.
Ingredients
- ½ cup raw cashews
- ¾ cup hot water
- 1 ½ cups all-purpose flour
- ½ cup oat flouradditional all-purpose flourequal weight (2 1/4 oz)vegandairy-freegluten-free-omitadds gluten
texture will be less tender
Full guide → - 2 Tbsp baking powder
- ½ tsp salt, heaping
- 1 Tbsp granulated sugar
- 5 Tbsp vegan margarine, chilled, cut into ⅓" cubescoconut oilequalvegandairy-free
Note: coconut oil may produce slightly less flaky results
- water, as needed to reach 1 cup cashew cream(optional)
Instructions
- 1
Soak cashews in hot water for 30 minutes to 8 hours.
- 2
Blend soaked cashews with their liquid in 30-second bursts until creamy, about 2 minutes total. Refrigerate for 1 hour or overnight.
- 3
Combine flours, baking powder, salt, and sugar in a food processor. Pulse to combine.
- 4
Add cubed chilled margarine and pulse until mixture resembles sand with pea-sized chunks, about 30 seconds. If mixing by hand, use a pastry blender or two knives to cut in the butter.
- 5
Measure out 1 cup cashew cream, adding water if needed. Transfer flour mixture to a large bowl and add cashew cream.
- 6
Mix with a fork until flour is mostly incorporated. The dough will feel slightly dry.
- 7
Turn dough onto a lightly floured surface and knead gently with 3-4 press-and-folds until most flour is incorporated.
- 8
Flatten dough to about 1 inch thick, fold in half, and flatten again. Repeat once more, then flatten.
- 9
Cut circles with a 2-inch biscuit cutter and arrange in rows on a parchment-lined baking sheet.
- 10
Gently press remaining dough together, flatten, and cut until you have about 12 rounds total. Discard excess dough.
- 11
Refrigerate prepped dough for 15 minutes. Meanwhile, preheat oven to 425°F.
- 12
Bake for 13-15 minutes until golden brown. Optional: brush melted margarine over hot biscuits before serving.
Tips
Don't overwork the dough after adding the cashew cream. Minimal handling preserves the flaky texture by keeping the margarine in distinct pieces.
Chilling the dough before baking ensures the margarine stays solid, creating steam pockets that produce flakiness. Don't skip this step.
A food processor makes cutting in the margarine much easier than hand mixing, but either method works if you avoid using a fork alone.
Good to Know
Store in an airtight container at room temperature for up to 2 days. Keep biscuits in a single layer to preserve flakiness.
Prepare and refrigerate the dough for up to 24 hours before baking. Bake from chilled dough directly without additional thawing. Alternatively, bake and freeze finished biscuits for up to 1 month; reheat in a 350°F oven for 5 minutes.
Serve warm with vegan butter and jam, dairy-free gravy, or alongside soups and salads. Excellent for breakfast sandwiches or brunch.
Common Mistakes
Overmixing after adding cashew cream will produce dense biscuits instead of flaky ones. Mix only until flour is mostly incorporated.
Using room-temperature or warm margarine creates greasy, dense biscuits. Keep margarine chilled throughout and work quickly.
Skipping the final 15-minute chill allows margarine to soften, reducing flakiness. Always chill before baking.
Substitutions
Note: coconut oil may produce slightly less flaky results
Full guide →texture will be less tender
Full guide →flavor and richness reduced
FAQ
Can I make the biscuits without a food processor?
Yes. Combine dry ingredients in a bowl and whisk to combine. Use a pastry blender or two knives to cut in the chilled margarine until the mixture resembles sand. Do not use a fork alone; it won't distribute the margarine properly. Continue with the recipe as written.
What if my cashew cream is too thick or too thin?
Cashew cream consistency depends on blender power and soak time. If too thick, add water 1 tablespoon at a time until it reaches 1 cup total. If too thin, add soaked cashews and blend longer. Aim for a pourable but slightly thick consistency, similar to yogurt.
How long can I keep baked biscuits and can I freeze them?
Freshly baked biscuits keep 2 days in an airtight container at room temperature. Freeze baked biscuits for up to 1 month in a freezer-safe container. Reheat from frozen in a 350°F oven for 5-7 minutes until warm and crispy.