100-200 grams of dairy-free cheese, grated (we love BioCheese!)
Preheat your oven to 220 degrees Celsius, and line a biscuit tray with non-stick baking paper.
Sift the flour, baking powder and salt into a large bowl. Using your fingertips, rub the coconut oil into the flour mixture. You're aiming for a rough breadcrumb texture.
Make a little well in the centre and pour in the milk. Gently stir with a knife until the mixture is just barely combined, then turn out onto a floured surface. Gently press the mixture until it just holds together, then pat it into a rectangle shape about 1cm thick. (The bigger your rectangle, the more 'swirls' you'll get in your scrolls).
Spread around 1-2 tablespoons of Vegemite over the dough, then sprinkle with the cheese. Press the cheese in lightly to make it stick to the Vegemite. Starting from a long edge of the rectangle, carefully roll the dough up to make a spiral. Using a very sharp knife, cut 8-10 evenly sized rolls, then place evenly on the lined baking tray.
Bake for around 10-15 minutes, or until puffed and light gold. Leave to cool for a few minutes before tucking in!
Leave out the Vegemite, replace with 3 chopped spring onions to make Cheese and Onion scrolls. For an added touch, brush the tops with a little extra soy milk and sprinkle over some sesame seeds before baking.