Vegan Artichoke Dip
Fonte: minimalistbaker.com
Adicionada por SpicyWhisk98
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Esta receita é mostrada em tradução. Idioma original: English.
Ingredientes
×
- azeite de oliva 3 cols.
- azeite de oliva
- canned artichoke hearts 14 oz
- cooked white beans 1 cup
- dente de alho 5 dentes
- levedura nutricional 6 cols.
- packed chopped kale 4 cups
- pimenta preta 0.25 colher de chá
- pimenta preta
- raw cashews 0.75 cup
- sal marinho 0.25 colher de chá
- sal marinho
- unsweetened plain almond milk 0.5 cup
- vegan cream cheese 8 oz
- vegan parmesan cheese 2 cols.
Combine
Sprinkle
vegan parmesan cheese on top
assar
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
dente de alho
5 dentes
levedura nutricional
2 cols.
preheated oven
pureed cream
sal marinho
topped mixture
vegan artichoke dip
vegan parmesan cheese
2 cols.
azeite de oliva
1 col.
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
azeite de oliva
2 cols.
unsweetened plain almond milk
0.5 cup
levedura nutricional
4 cols.
sal marinho
0.25 colher de chá
pimenta preta
0.25 colher de chá
Sauté
stirring frequently to wilt and soften
⏱️ 2 min
wilted kale
azeite de oliva
Heat
skillet over medium-high heat
packed chopped kale
4 cups
sal marinho
pimenta preta
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