A staple of the traditional Sunday roast, these Vegan Yorkshire Puddings are about to make the move from side-dish to main event!
Add all ingredients (except the vegetable oil) to a food processor with a pinch of salt and blitz until smooth. Tip the batter into a jug, cover and leave in the fridge for 1hr.
Pre-heat your oven to 200c. Take a muffin tin and spoon a tsp of oil into 8 of the compartments. Place in the oven for 5 minutes to heat the oil.
Remove the tin from the oven and carefully pour the batter into the hot oil.
Return to the oven and bake for 25-30 minutes until risen and deep golden brown.