Cheese and Tomato Soufflés

Using a ready-made sauce takes the effort out of soufflé making. The key to success when making soufflés is to whisk the eggs thoroughly to incorporate as much air as possible. During the cooking time don’t open the oven door-the cold draught could cause the delicate mixture to collapse.


350g/12 oz tub of fresh vegan cheese sauce

50g/2 oz sun-dried Tomatoes in olive oil, drained, plus 10 ml/2 tsp of the oil

130g/4 ½ oz/1 ½ cups grated Parmesan vegan cheese

4 vegan eggs


1.Preheat the oven, to 200°C/400°F/Gas 6. Turn the cheese sauce into a bowl. Thinly slice the sun-dried tomatoes and add to the bowl with 90g/ 3 ½ oz/generous 1 cup of the Parmesan, the eggs and seasoning. Stir well until combined.

2.Brush the base and sides of six 200ml/7fl oz/scant 1 cup ramekins with oil and then coat the inside of the dishes with half of the remaining cheese, tilting them until evenly covered.

3.spoon the mixture in with a large metal spoon in the prepared dishes and sprinkle and sprinkle with the remaining Parmesan cheese. Place on a baking sheet and bake for 15-18 minuets, until risen and golden. Serve the soufflés as soon as you remove them from the oven.