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Pesto Twist [Vegan]

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This beautiful braided bread with fresh cashew-basil pesto will be a new family staple! Its soft and doughy texture makes it ideal for soaking up lots of tomato sauce, making it the perfect bread for pasta night.

Pesto Twist [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Bread:

  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons olive oil
  • 3 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons salt

For the Pesto:

  • 2 cups fresh basil
  • 1 tablespoon nutritional yeast
  • 1/4 cup cashews
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon fresh squeezed lemon juice
  • Pinch red pepper flakes
  • Salt, to taste
  • 1/2 cup olive oil

Preparation

  1. Add yeast to warm water allow to set until frothy. Add olive oil.
  2. In a large bowl, add flour, sugar, and salt. Give a quick stir so all of the ingredients are evenly distributed.Add yeast mixture into the bowl and mix until the dough is shaggy. Turn out onto floured surface and knead for a few minutes, until dough forms a smooth ball. Grease your bowl and put your dough back in. Cover with a damp tea towel and allow to rise for 2-3 hours.
  3. Meanwhile, make your pesto. Add all ingredients into a blender or food processor and whizz until smooth. Set aside.
  4. Pre-heat oven to 350°F.
  5. On a lightly floured surface, roll out dough, and shape into a thin rectangle.
  6. With a spoon, spread out your pesto.
  7. With the long side facing you, pick up the edge, and tightly roll up the dough just as you would to make cinnamon rolls or a jelly roll. Transfer to a lined baking sheet.
  8. Cut down the center of the entire length of the roll, creating two long pieces. Loosely wrap the pieces around each other a few times. Take both ends of the twist and gently tuck them underneath.
  9. Place in the oven and bake for 30-35 minutes.

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AUTHOR & RECIPE DETAILS


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Family-friendly vegan dinners and appetizers. I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.


 

 

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8 comments on “Pesto Twist [Vegan]”

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Floor Isabelle
1 Years Ago

Just made this recipe and it's delicious!


Reply
Maddy Sienicki
1 Years Ago

Clara Harris last one, promise.


Reply
Clara Harris
16 Jan 2016

Yummm

Christopher Cortes
1 Years Ago

Alice Verni


Reply
Jana Leland
1 Years Ago

Yum!


Reply
Rachel Berner
1 Years Ago

Daisy


Reply
Erica Dewitt
1 Years Ago

Monica Marko


Reply
Jen Jen
1 Years Ago

Liz West


Reply
Green366
13 Jan 2016

Agreed



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