Ingredients
Scale
- 500 g white bread flour
- 10 g fast action yeast
- 1 teaspoon salt
- 3 Tablespoons olive oil
- 160 ml unsweetened non-dairy milk
- 160 ml water
- 75 g raw cashews
- 2 cloves garlic (peeled)
- 1 ½ teaspoons tapioca starch
- ½ teaspoon salt
- 2 Tablespoons nutritional yeast
- 1 teaspoon cider vinegar
- 85 g vegan butter
- 4 cloves garlic (peeled and crushed)
- 1 Tablespoon finely chopped fresh parsley
- 1 heaped teaspoon dried oregano
Instructions
- In a mixing bowl, combine flour, yeast (on one side), and salt with sugar (on the other). Mix in olive oil, lukewarm non-dairy milk, and water to form a rough dough.
- Knead for 5-10 minutes until smooth and elastic. Allow dough to rise in an oiled bowl until doubled in size (about 1-2 hours).
- Prepare cashew dip by soaking cashews in boiling water and blending with garlic, tapioca starch, nutritional yeast, cider vinegar, and water until smooth.
- Punch down risen dough and shape into approximately 30g balls. Let rise again on an oiled baking sheet for 30-40 minutes.
- Preheat oven to 210°C (425°F). Brush dough balls with melted garlic butter and bake for about 20 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg