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Bread Dunkers With Cheese Sauce [Vegan]

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

Bread Dunkers With Cheese Sauce [Vegan]

Calories

363

Serves

5

Cook Time

20

Ingredients

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

Preparation

  1. 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.
  2. In a large bowl, whisk together the flour and salt and create a well in the middle.
  3. 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.
  4. Transfer to a lightly oiled bowl and keep in a warm space for 40 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer to the oven and cook for 18-22 minutes or until starting to turn golden.
  9. Keep the breadsticks in a airtight box once cool for up to 4 days, but best eaten relatively fresh!

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AUTHOR & RECIPE DETAILS


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Exciting and adventurous plant-based foods — no boring salads here! Here at The Hungry Herbivores, we use our love of food and compassion for animals to create delicious and nutritious recipes. We strive to show vegans and non-vegans alike, that plant-based diets can be exciting and adventurous - far from the salad stereotype!


 

 

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