Vegan Artichoke Dip
Quelle: minimalistbaker.com
Hinzugefügt von SpicyWhisk98
Foto 1 von 1
Noch keine Bewertungen
Dieses Rezept wird in einer Übersetzung angezeigt. Originalsprache: English.
Zutaten
×
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- Knoblauchzehe 5 Zehen
- Meersalz 0.25 TL
- Meersalz
- Nährhefe 6 EL
- Olivenöl 3 EL
- Olivenöl
- packed chopped kale 4 cups
- raw cashews 0.75 cup
- schwarzer Pfeffer 0.25 TL
- schwarzer Pfeffer
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 EL
Combine
Sprinkle
vegan parmesan cheese on top
backen
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
Knoblauchzehe
5 Zehen
Nährhefe
2 EL
preheated oven
pureed cream
Meersalz
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 EL
Olivenöl
1 EL
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
Olivenöl
2 EL
unsweetened plain almond milk
0.5 cup
Nährhefe
4 EL
Meersalz
0.25 TL
schwarzer Pfeffer
0.25 TL
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
Olivenöl
Heat
skillet over medium-high heat
packed chopped kale
4 cups
Meersalz
schwarzer Pfeffer
Kommentare
Melde dich an , um einen Kommentar zu schreiben.
Kommentare werden geladen...
