Description
Warm dough balls filled with roasted garlic and olive oil, served with a creamy cashew dip—perfect for sharing at gatherings or cozy nights.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water
- 1/4 cup olive oil
- 3 cloves garlic, minced (plus extra for brushing if desired)
- 1/2 teaspoon salt
- 1/4 cup vegan butter, melted
- Fresh parsley, chopped (for garnish)
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/2 lemon, juiced
- Garlic powder to taste
- Water as needed (to thin)
Instructions
- In a bowl, combine the warm water, yeast, and sugar. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5–7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Once risen, punch down the dough and form it into small balls.
- Place the dough balls on a baking sheet and brush them with melted garlic butter.
- Bake for 20–25 minutes until golden brown.
- For the cashew dip, blend soaked cashews, nutritional yeast, lemon juice, and garlic powder with water until smooth. Adjust seasoning to taste.
- Serve the garlic dough balls warm with the cashew dip and garnish with parsley.
Notes
For a lower-fat dip, substitute cashews with silken tofu; dough balls can be refrigerated overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 dough ball
- Calories: 330
- Sugar: 1g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 0mg