Vegan Artichoke Dip
Bron: minimalistbaker.com
Toegevoegd door SpicyWhisk98
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Dit recept wordt in vertaling getoond. Originele taal: English.
Ingrediënten
×
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- olijfolie 3 eetl.
- olijfolie
- packed chopped kale 4 cups
- raw cashews 0.75 cup
- teentje knoflook 5 tenen
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 eetl.
- voedingsgist 6 eetl.
- zeewater 0.25 tl
- zeewater
- zwarte peper 0.25 tl
- zwarte peper
Combine
Sprinkle
vegan parmesan cheese on top
bakken
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
teentje knoflook
5 tenen
voedingsgist
2 eetl.
preheated oven
pureed cream
zeewater
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 eetl.
olijfolie
1 eetl.
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
olijfolie
2 eetl.
unsweetened plain almond milk
0.5 cup
voedingsgist
4 eetl.
zeewater
0.25 tl
zwarte peper
0.25 tl
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
olijfolie
Heat
skillet over medium-high heat
packed chopped kale
4 cups
zeewater
zwarte peper
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