Print Recipe
5 from 8 votes

Dairy free Cheese & Onion Wholemeal Quick Bread

Filled with flavours of the Mediterranean, this Dairy free Cheese & Onion Wholemeal Quick Bread is a speedy, hearty lunchbox lifesaver.  Soft, fluffy bread full of vegan cheese, red onion and olives, topped with a crunchy mix of oats & seeds.  AND from mixing bowl to baked in less than 40minutes! This is the perfect recipe for last minute kids lunchboxes or dunking in soup.  Or cut into individual scones for a savoury afternoon tea treat this Mother's Day!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Afternoon Tea, Lunchboxes, Picnics
Cuisine: British
Keyword: no knead bread, vegan cheese scones
Servings: 10 wedges or scones
Author: Midge


Dry ingredients

  • 125 g Self Raising Flour
  • 100 g Wholemeal bread flour
  • 1/4 tsp Garlic Powder
  • Pinch Salt & Ground Black Pepper
  • 25 g Dairyfree Margarine
  • 30 g Dairyfree Cheese
  • 1/2 Red Onion Finely Chopped
  • 1/4 Sweet Pepper Finely Chopped
  • 6 Olives Finely Chopped

Wet Ingredients

  • 25 ml Liquid from Pickled Onions or Jalapenos
  • 115 ml Dairyfree Milk Coconut, Hazelnut, Oat
  • 1/4 tsp Mustard check for egg & soy


  • 1 tbsp Grated Vegan Parmesan Violife
  • 1 tbsp Sunflower Seeds
  • 2 tbsp Rolled Oats


  • Preheat oven to 200C fan and lightly flour a baking tray.
  • Weigh the self raising and wholemeal flours into a mixing bowl and stir together with the garlic powder, Sea Salt and fresh ground black Pepper.
  • Next add the dairy free margarine and rub together with your fingertips until you have a breadcrumb like mixture.
  • Stir in grated cheese and finely diced red onion, pepper and olives.
  • Add in any optional extras like chilli flakes, chopped pickled onions etc now.
  • In a separate jug measure out the pickle juice, dairy free milk and mustard. Stir together, ensuring the mustard is dissolved completely. Then add to the dry ingredients.
  • Now for the messy bit – either use a spoon or you hands – its up to you! Gently stir together all the ingredients until a soft dough is formed. Turn out onto a floured board and gently shape.(You can cut into indivdual scones if you want)
  • The less you handle the dough the fluffier the quick bread or scones will be!
  • Brush the top with a little more dairyfree milk or water before sprinkling on the toppings.
  • Bake for 30-35mins until golden brown or 20minutes for individual scones.