Vegan Polish sweet cheese rolls are a delightful and comforting treat that transports you to the heart of Poland with every bite. This recipe is all about combining creamy cashew cheese with soft, fluffy dough to create rolls that are not only delicious but also vegan-friendly. Ideal for an afternoon snack or as a sweet breakfast option, these rolls are both nostalgic and satisfying, making them a wonderful addition to any gathering or family meal. Let’s dive into this step-by-step recipe to bring a taste of Eastern Europe into your kitchen.

Ingredients

To create these Vegan Polish sweet cheese rolls, you’ll need a selection of simple yet flavorful ingredients. Here’s what you’ll gather to whip up this delightful treat:

Raw Cashews: 135 g / 1 cup, soaked in boiling water for at least 20 minutes. These creamy nuts will form the base of our sweet cheese filling, providing a rich texture.
Lemon: 1, zested and juiced (3-4 tbsp). The bright acidity will enhance the flavor of the cheese mixture.
Vanilla Extract: 2 tsp, adding a warm and sweet aroma to the filling.
Maple Syrup or Sugar: 80 ml / 1/3 cup. This sweetness will balance the acidity and create a luscious filling.
Plant Milk: 80 ml / 1/3 cup, to loosen the mixture if you’re using sugar instead of maple syrup.
Coconut Oil: 15 g / 1 heaped tbsp, for a hint of tropical flavor and moisture in the dough.
All-Purpose Wheat Flour: 250 g / 2 cups, your key ingredient for the fluffy dough.
Fine Salt: A pinch, to enhance the flavors.
Instant Dried Yeast: 7 g / 2 tsp, to help the rolls rise nicely.
Sugar (including Coconut Sugar) or Maple Syrup: 2 tbsp, for adding sweetness to the dough.
Lukewarm Plant Milk: Approx. 160 ml / 2/3 cup, to help with the yeast activation and dough consistency.
Additional Coconut Oil or Vegan Butter: 15 g / 1 heaped tbsp, for greasing and enhancing the dough richness.

These ingredients will come together to create rolls that are aromatic, rich in flavor, and perfectly satisfying for any sweet tooth.

Step-by-Step Directions

Now that you have gathered your ingredients, it’s time to create these delicious Vegan Polish sweet cheese rolls. Follow these detailed, step-by-step directions:

Prepare the Cashew Filling: Begin by placing all the liquids (lemon juice, maple syrup/sugar, and coconut oil) at the bottom of your blender. If you’re using sugar, dissolve it in the 80 ml/1/3 cup of plant milk first for a smoother consistency. If you opt for maple syrup, consider adding an extra 1-2 tbsp of plant milk to make it easier to blend.
Blend to Perfection: Drain and rinse your soaked cashews, then add them to the blender. Blend until the mixture is silky smooth. The mixture needs to be a bit loose to ensure the moisture evaporates during baking, preventing a dry filling.
Mix the Dough Ingredients: In a large mixing bowl, combine the flour, salt, instant yeast, and sugar. Stir gently to distribute the ingredients evenly.
Combine Wet and Dry Ingredients: Pour most of the lukewarm plant milk into the dry ingredients, holding back a tablespoon. If you’re using maple syrup instead of sugar, adjust the plant milk accordingly. Use a wooden spoon to bring everything together until it forms a cohesive mixture.
Knead the Dough: Turn the mixture onto a lightly floured work surface. Knead the dough for about 5 minutes, adding more plant milk if it feels too dry. As you knead, stretch and fold the dough repeatedly until it becomes elastic and smooth (about 10 minutes), incorporating the coconut oil as you do.
Let It Rise: Place the kneaded dough in a clean bowl, coating it with a thin layer of oil. Cover with a kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
Divide the Dough: Once the dough has risen, punch out the air and divide it into 6 to 7 equal portions. Roll each portion into a ball.
Second Rise: Place the dough balls onto a lightly oiled baking tray and cover them with a kitchen towel. Allow them to rest for 30-45 minutes, letting them rise slightly.
Preheat the Oven: While the rolls are rising, preheat your oven to 180° C / 355° F.
Prepare for Filling: Once the dough balls have rested, flatten each one with your hand. Use a lightly oiled glass bottom to press an indent into each ball, creating a space for the sweet cheese filling.
Fill and Brush: Spoon the creamy cashew filling into each dough ball’s indent. Brush the exposed dough with a mixture of plant milk and maple syrup to give it a beautiful glaze.
Bake: Place the tray in the oven and bake for about 20 minutes, or until the rolls are golden and have risen nicely.

Tips & Tricks

To ensure your Vegan Polish sweet cheese rolls come out perfectly, consider these tips:

Soaking the Cashews: For optimal creaminess, soak the cashews for longer than 20 minutes if possible. This helps create a smoother filling.
Kneading Technique: When kneading, don’t rush the process. Thorough kneading develops gluten and ensures your dough will rise beautifully.
Temperature Check: Make sure your dough rises in a warm spot, but avoid places that are too hot, which can kill the yeast.

Serving Suggestions & Pairings

These Vegan Polish sweet cheese rolls are best enjoyed warm, straight from the oven. They make a fantastic breakfast or a delightful afternoon snack alongside a cup of tea or coffee. You can also serve them with fresh fruit or a dollop of fruit jam for an extra twist of flavor. Perfect for gatherings, these rolls are sure to impress your guests and spark conversations about their delicious origins.

Nutritional Information

Each Vegan Polish sweet cheese roll is approximately 150 calories, depending on the exact ingredients used. They offer a good source of plant-based fats from the cashews and coconut oil, paired with wholesome carbohydrates from the flour. Remember, while these rolls are a treat, enjoy them in moderation as part of a balanced diet.

Storing Tips & Variations

For leftovers, store the rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the rolls for up to a month. To reheat, simply pop them in the oven for a few minutes to restore their fluffiness. For variations, you could add chocolate chips to the cashew filling or incorporate various spices like cinnamon or nutmeg for a different flavor profile.

Conclusion

We encourage you to try making these Vegan Polish sweet cheese rolls and experience the delightful blend of flavors and textures for yourself. Whether you’re making them for a special occasion or simply to satisfy a sweet craving, these rolls will not disappoint. Don’t forget to share your experiences and any personal touches you added!

FAQs

Can I use any type of nuts for the filling?
Yes, you can experiment with other nuts like almonds or macadamia nuts, but remember that the flavor and texture will vary slightly.
What can I use instead of coconut oil?
You can substitute coconut oil with vegan butter or any neutral-flavored oil if you prefer.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and sound hollow when tapped lightly on the bottom.
Can I make these rolls gluten-free?
Yes, you can use a gluten-free flour blend, but the texture may change slightly.
How do I make the rolls sweeter?
Feel free to increase the amount of sugar or maple syrup in both the filling and the dough to suit your taste preference.

Vegan Polish Sweet Cheese Rolls

These delightful Vegan Polish sweet cheese rolls are made with creamy cashew cheese and soft, fluffy dough, perfect for a sweet breakfast or afternoon snack.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 20

Total Time 1

Course Breakfast, Snack

Cuisine Polish, Vegan

Servings 6 rolls

Calories 150 kcal

Ingredients

Cashew Filling

135 g Raw Cashews, soaked in boiling water Soak for at least 20 minutes for creaminess.
1 Lemon, zested and juiced Use about 3-4 tbsp of juice.
2 tsp Vanilla Extract For warm, sweet aroma.
80 ml Maple Syrup or Sugar Sweetness that balances the filling.
80 ml Plant Milk To loosen the mixture if using sugar.

Dough

15 g Coconut Oil Adds tropical flavor and moisture.
250 g All-Purpose Wheat Flour For fluffy dough.
a pinch Fine Salt Enhances flavors.
7 g Instant Dried Yeast Helps the rolls rise nicely.
2 tbsp Sugar or Maple Syrup Adds sweetness to the dough.
160 ml Lukewarm Plant Milk Helps with yeast activation.
15 g Additional Coconut Oil or Vegan Butter For greasing and enhancing richness.

Instructions

Preparation

Prepare the Cashew Filling: Place lemon juice, maple syrup/sugar, and coconut oil at the bottom of your blender.
Blend the ingredients until the mixture is silky smooth, adjusting plant milk for consistency.
Mix the Dough Ingredients: In a large mixing bowl, combine flour, salt, yeast, and sugar.
Combine Wet and Dry Ingredients, adding lukewarm plant milk to form a cohesive mixture.
Knead the Dough: Turn onto a floured surface and knead for about 5-10 minutes until elastic.
Let It Rise: Place in an oiled bowl, cover, and let it rise for 1-1.5 hours until doubled.

Forming the Rolls

Divide the risen dough into 6-7 equal portions and roll into balls.
Let them rise on a lightly oiled tray for 30-45 minutes.
Preheat your oven to 180° C / 355° F.
Prepare for Filling: Flatten each dough ball and create an indent with a glass.
Fill the indent with cashew filling and brush with a mix of plant milk and maple syrup.

Baking

Bake in the preheated oven for about 20 minutes until golden.

Notes

For a creamier filling, soak cashews longer. Ensure dough rises in a warm spot but avoid overheating. These rolls are best enjoyed warm with tea or coffee.

Keyword Cheese Rolls, Plant-Based, Polish Recipe, Sweet Treats, Vegan Rolls