Ingredients
Scale
- 3 ½ cups (440 g) strong white bread flour
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 ¼ cups (300 ml) warm water
- 3 tablespoons olive oil
- 3 tablespoons vegan butter, melted
- 4 garlic cloves, minced
- ½ teaspoon dried oregano or parsley
- 1 cup raw cashews (soaked 20 minutes)
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water
- Salt and pepper, to taste
Instructions
- In a bowl, combine the flour, sugar, yeast, and salt.
- Add the warm water and olive oil to the mix. Stir until it forms a dough.
- Knead the dough for 8–10 minutes until it is smooth.
- Place the dough in a greased bowl, cover it, and let it rise for 1 hour.
- Once risen, punch down the dough and divide it into 16–20 pieces. Roll each piece into a ball.
- Arrange the balls on a parchment-lined tray. Cover and let them rise for another 30 minutes.
- Preheat your oven to 375°F (190°C).
- Brush the dough balls with melted vegan butter mixed with minced garlic and oregano.
- Bake for 20–25 minutes until golden brown. Brush them again with vegan butter after baking.
- For the dip, drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic powder, onion powder, water, salt, and pepper until smooth.
- Serve the warm garlic dough balls with the cheesy cashew dip for dipping.
Notes
Serve warm for best flavor. Can freeze dough balls before baking.
- Prep Time: 70 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg