Vegan Artichoke Dip
Kilde: minimalistbaker.com
Tilføjet af SpicyWhisk98
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Denne opskrift vises i oversættelse. Originalsprog: English.
Ingredienser
×
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- ernæringsgær 6 spsk.
- havssalt 0.25 tsk
- havssalt
- hvidløgsfedt 5 feddene
- olivenolie 3 spsk.
- olivenolie
- packed chopped kale 4 cups
- raw cashews 0.75 cup
- sort peber 0.25 tsk
- sort peber
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 spsk.
Combine
Sprinkle
vegan parmesan cheese on top
bage
until bubbly and completely warmed through
🌡️ 177°C ⏱️ 11 min
Drain
Sauté
until just golden brown
⏱️ 2 min
Cool
Preheat
🌡️ 177°C
Purée
in high-speed blender
Blend
Taste and adjust
season as needed with additional nutritional yeast and salt
adjusted sauce
blended sauce
canned artichoke hearts
14 oz
combined mixture
cooked white beans
1 cup
cooled sauteed garlic
drained cashews
hvidløgsfedt
5 feddene
ernæringsgær
2 spsk.
preheated oven
pureed cream
havssalt
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 spsk.
olivenolie
1 spsk.
Heat
large oven-safe skillet over medium heat
raw cashews
0.75 cup
Soak
in boiling hot water, uncovered
⏱️ 1h
vegan cream cheese
8 oz
olivenolie
2 spsk.
unsweetened plain almond milk
0.5 cup
ernæringsgær
4 spsk.
havssalt
0.25 tsk
sort peber
0.25 tsk
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
olivenolie
Heat
skillet over medium-high heat
packed chopped kale
4 cups
havssalt
sort peber
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