Dairy-free blinis with cheesy red pepper spread recipe

  • Serves 16
  • 10 mins to prepare and 15 mins to cook
  • 65 calories / serving
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Make up a batch of these delicious blinis for a party and welcome your guests in style.

For the blinis, place the flours, baking powder, mustard powder, a pinch of salt and freshly ground black pepper in a blender or food processor. Add the soya milk and egg yolks and process to make a smooth batter. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. Fold the egg whites into the batter gently.

Mix all the ingredients together for the red pepper spread and season to taste.

Heat a little olive oil in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make little blinis. Fry, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Repeat until all of the mixture is used up. Allow the blinis to cool.

Spoon a little of the spread over each blini and top with a couple of pieces of diced roasted red pepper. Top each blini with a little basil leaf.

See more Dairy free recipes

  • Ingredients

  • For the blinis

  • 85g (3oz) gluten free flour
  • 1 tsp baking powder
  • 1 tsp mustard powder
  • pinch of salt,
  • pinch of black pepper
  • 150ml (5fl oz) Tesco Free From unsweetened soya milk
  • 2 free-range eggs, seperated
  • Olive oil for frying
  • For the red pepper spread

  • Pinch of smoked paprika
  • 1 garlic clove, crushed
  • 1 tsp tomato puree
  • 150g (5oz) Tesco Free From cheddar style spread
  • 1 small roasted red pepper, finely chopped
  • 5ml (1 tsp) balsamic vinegar
  • 1 tsp honey
  • salt, to taste
  • black pepper, to taste
  • To serve

  • 1 roasted red pepper, cut into small squares
  • Energy 275kj 65kcal 3%
  • Fat 4g 6%
  • Saturates 2g 11%
  • Sugars 0g 0%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 5.3g Protein 2.3g Fibre 0.2g


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