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Bread Dunkers With Cheese Sauce
[Vegan]

RS By: Rosie Newton and Dillon Sivyour

Author Bio

Rosie Newton and Dillon Sivyour are the heart and soul of The Hungry Herbivores, where... Read More

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Bread Dunkers With Cheese Sauce [Vegan]

363

Dairy Free

Salted, fluffy breadsticks ready to be dipped in flavorsome vegan potato cheese sauce. Treat yourself to this plant-based lunchbox filler!

Ingredients You Need for Bread Dunkers With Cheese Sauce [Vegan]

For the Breadsticks:

1 and 2/3 cups strong white bread flour
1/4 teaspoon salt
3/4 cups lukewarm water
1 and 1/2 teaspoon dried active yeast
1 1/2 teaspoon coconut sugar - or just regular cane sugar
Olive oil for brushing

For the Cheese Sauce:

1 and 1/2 cups potato, peeled and cubed
1/2 cup carrot, diced
1 cup nutritional yeast
5 tablespoons virgin olive oil
1 tablespoon garlic powder
1 tablespoon lemon juice
1 teaspoon smoked paprika
1/2 teaspon salt
Handful of chopped chives for garnish, optional
3/4 tablespoon of Dijon mustard

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How to Prepare Bread Dunkers With Cheese Sauce [Vegan]

Starting with the breadsticks, combine the lukewarm water, yeast and sugar in a small bowl, whisk together and set aside for about 20 minutes until frothy.
In a large bowl, whisk together the flour and salt and create a well in the middle.
Pour the yeasted water in the well and mix together with a wooden spoon. Once the mixture has formed a dough, knead with well floured hands on a floured surface until smooth and even. Add more flour and knead again if too sticky.
Transfer to a lightly oiled bowl and keep in a warm space for 40 minutes.
While the dough is resting, bring a pan of water to a boil and add the carrots and the potato. Boil for 10 minutes then drain the water.
Transfer to a blender along with the rest of the cheese ingredients and blend on high until smooth. Transfer to a bowl or airtight box and refrigerate for up to 4 days.
Once the dough has almost doubled in size pre heat your oven to and line a baking sheet. Punch the dough down in the bowl and turn out onto a lightly floured surface. Tear off balls from the dough and roll into long sausages (1/2-inch thick) and place on the baking sheet. Brush each stick with a little olive oil.
Transfer to the oven and cook for 18-22 minutes or until starting to turn golden.
Keep the breadsticks in a airtight box once cool for up to 4 days, but best eaten relatively fresh!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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