Cheesy Vegan Caramelised Onion & Rosemary Rolls

Paid partnership with Ferme Fermentini


For the dough:

  • 1 tbsp flaxseed
  • 3 cups plain flour
  • 1 x 7g sachet fast-action dry yeast
  • ¼ cup brown sugar
  • ¼ cup nutritional yeast
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup non-dairy butter (plus a bit extra for greasing the tin)
  •  ¾ cup non-dairy milk (I used soy)

For the filling:

  • 3 medium-sized red onions
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 100g Ferme spreadable cashew fermentini (or other vegan cream cheese)
  • ½ cup grated vegan cheese (plus a bit extra for sprinkling on top)
  • Few sprigs fresh rosemary, roughly chopped


  1. Combine flaxseed with 2.5 tbsp water and set aside.
  2. In a large bowl combine the flour, yeast, sugar, nutritional yeast, turmeric, salt and pepper and mix well.
  3. Melt the butter and set aside.
  4. Slowly warm the milk and add to the melted butter.
  5. Add the wet ingredients to the dry and mix with a wooden spoon until the dough starts to come together.
  6. Turn out onto a lightly floured surface and knead for 4-5 minutes. The dough should spring back slightly when you press your fingers into it.
  7. Grease a large bowl with a little vegan butter and place the kneaded dough into it. Cover with a damp cloth and leave to rest.
  8. Meanwhile, heat the oil over a low heat and chop the onions into thin slices.
  9. Add the onions and salt to the pan and cook slowly for 10 minutes, stirring occasionally.
  10. Add the sugar and balsamic vinegar and cook for another 20 minutes, or until onions have completely caramelised. Remove from the heat and set aside.
  11. Lightly flour your work surface, turn out the dough and roll into a large rectangle. It should be about the thickness of a £1 coin.
  12. Spread the cashew cheese over the dough, going right up to the edges. Then spread over the caramelised onions, grated vegan cheese and rosemary. Season with salt and pepper.
  13. Starting from one of the long edges, carefully roll the dough up, making sure to not to squeeze out the filling.
  14. Place seam-side down on the work surface and cut into 9 equal sized rolls using a sharp knife.
  15. Place into a greased baking tin (mine was 20cm x 20xm). Cover with a damp cloth and leave to proof in a warm place for 30-40 minutes, or until doubled in size. You can also pre-heat the oven to 180 C (356 F, Gas Mark 4) at this point.
  16. Sprinkle over a little extra vegan cheese and chopped rosemary and bake for 20-25 minutes or until golden.
  17. Leave to cool before removing from the tin. These will keep for up to 4 days.
Leave the dough to rest in a warm place – in a boiler cupboard or by a radiator is ideal.
Use the back of a spoon to spread the Fermentini evenly.
Don’t spread the fillings right up to the edge or else they’ll squeeze out when you roll it up!
Leave to cool in the tin before removing and storing in an airtight container.

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