Vegan Artichoke Dip
Fonte: minimalistbaker.com
Aggiunta da SpicyWhisk98
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Questa ricetta è mostrata in traduzione. Lingua originale: English.
Ingredienti
×
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- lievito alimentare 6 cucchiai
- olio d'oliva 3 cucchiai
- olio d'oliva
- packed chopped kale 4 cups
- pepe nero 0.25 cucchiaino
- pepe nero
- raw cashews 0.75 cup
- sale marino 0.25 cucchiaino
- sale marino
- spicchio d'aglio 5 spicchi
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 cucchiai
Combine
Sprinkle
vegan parmesan cheese on top
cuocere in forno
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
spicchio d'aglio
5 spicchi
lievito alimentare
2 cucchiai
preheated oven
pureed cream
sale marino
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 cucchiai
olio d'oliva
1 cucchiaio
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
olio d'oliva
2 cucchiai
unsweetened plain almond milk
0.5 cup
lievito alimentare
4 cucchiai
sale marino
0.25 cucchiaino
pepe nero
0.25 cucchiaino
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
olio d'oliva
Heat
skillet over medium-high heat
packed chopped kale
4 cups
sale marino
pepe nero
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