Vegan Artichoke Dip
Kilde: minimalistbaker.com
Lagt til av SpicyWhisk98
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Denne oppskriften vises i oversettelse. Originalspråk: English.
Ingredienser
×
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- havssalt 0.25 tsk
- havssalt
- hvitløkfedd 5 fedder
- næringsgjær 6 ss
- olivolje 3 ss
- olivolje
- packed chopped kale 4 cups
- raw cashews 0.75 cup
- sort pepper 0.25 tsk
- sort pepper
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 ss
Combine
Sprinkle
vegan parmesan cheese on top
bake
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
hvitløkfedd
5 fedder
næringsgjær
2 ss
preheated oven
pureed cream
havssalt
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 ss
olivolje
1 ss
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
olivolje
2 ss
unsweetened plain almond milk
0.5 cup
næringsgjær
4 ss
havssalt
0.25 tsk
sort pepper
0.25 tsk
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
olivolje
Heat
skillet over medium-high heat
packed chopped kale
4 cups
havssalt
sort pepper
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