Vegan Cheese Soufflé

For the vegan cheese soufflé, mix all ingredients except the oil in a stand mixer to a creamy consistency. Preheat the oven to 190 °C. Brush 6 small ovenproof ramekins with the oil and spread the mixture from the blender in them.

Leave 1 – 2 cm space to the edge, as the mixture will still rise in the oven. Bake in the oven for about 40 minutes, turning the temperature down to 170 °C after about 20 minutes.

The vegan “cheese soufflé” is ready when the surface is well browned and already feels firm to the touch. Enjoy with vegetables and (margarine) bread!

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