Vegan Artichoke Dip
Fuente: minimalistbaker.com
Añadida por SpicyWhisk98
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Aún sin calificaciones
Esta receta se muestra traducida. Idioma original: English.
Ingredientes
×
- aceite de oliva 3 cdas.
- aceite de oliva
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- diente de ajo 5 dientes
- levadura nutricional 6 cdas.
- packed chopped kale 4 cups
- pimienta negra 0.25 cdta.
- pimienta negra
- raw cashews 0.75 cup
- sal marina 0.25 cdta.
- sal marina
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 cdas.
Combine
Sprinkle
vegan parmesan cheese on top
hornear
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
diente de ajo
5 dientes
levadura nutricional
2 cdas.
preheated oven
pureed cream
sal marina
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 cdas.
aceite de oliva
1 cda.
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
aceite de oliva
2 cdas.
unsweetened plain almond milk
0.5 cup
levadura nutricional
4 cdas.
sal marina
0.25 cdta.
pimienta negra
0.25 cdta.
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
aceite de oliva
Heat
skillet over medium-high heat
packed chopped kale
4 cups
sal marina
pimienta negra
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