Cheese-Stuffed Vegan Breadsticks
User Reviews
5
Cheese-Stuffed Vegan Breadsticks
Description
The recipe begins by activating dry yeast with sugar and warm water, then combining with a seasoned flour mixture containing garlic powder and optional dried herbs. The dough is kneaded lightly and allowed to rise until doubled. Meanwhile, a creamy vegan cheese is prepared by blending soaked cashews with lemon juice, vinegar, nutritional yeast, and other ingredients, then thickening it gently on the stove using tapioca starch and agar agar powder to help it firm up.
Once risen, the dough is rolled out, filled with the vegan cheese, and shaped into breadsticks. Garlic butter made from vegan butter, olive oil, minced garlic, salt, and red pepper flakes is brushed onto the breadsticks to enrich their flavor during baking. This results in soft, herb-flecked breadsticks with a melty and tangy vegan cheese center.
Leftover breadsticks can be reheated in a 350°F oven until warmed through. The dough and possibly baked breadsticks can be frozen, wrapped tightly to avoid air exposure, then thawed overnight in the refrigerator before baking or reheating. Nutrition info corresponds to one breadstick without the garlic butter topping.
Ingredients
For the dough:
- 2 ¼ teaspoons active dry yeast or one 0.25 oz packet
- 1 teaspoon organic cane sugar
- ⅔ cup water It should not feel hot to the touch, just warm, lukewarm
- 2 cups all-purpose flour unbleached
- 1 ¼ teaspoons salt fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon parsley dried, optional
- ½ teaspoon chives dried, optional
- ½ teaspoon dried oregano optional
For the cheese:
- ½ cup cashews If not using a high-speed blender, soak nuts overnight, then drain well, raw, or scant ½ cup blanched slivered almonds
- 2 tablespoons lemon juice
- 1 teaspoon white vinegar
- 2 tablespoons nutritional yeast
- ¼ teaspoon garlic powder
- 2 tablespoons tapioca starch
- 2 teaspoons agar agar powder This helps the cheese set and makes it easier to work with but can be omitted, optional
- 1 ⅛ teaspoons salt fine sea salt
- ¾ cup water
Garlic Butter:
- 2 tablespoons vegan butter melted
- 2 teaspoons olive oil
- 1 small clove garlic zested or minced
- pinch of salt sea salt
- pinch of red pepper flakes
Instructions
- Combine yeast, sugar, and warm water in a small bowl. Stir gently, and let rest 5 minutes. The mixture should become foamy; if it doesn't the yeast might not be fresh.
- In a large mixing bowl whisk together the flour, salt, garlic powder, and dried herbs. Add the yeast mixture, and stir until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Knead the dough for about 30 seconds, turning it over on itself just 15 times, or so.
- Place the ball of dough in a large clean bowl (I like to rinse and dry the mixing bowl just used), and cover with plastic wrap or a tea towel. Set aside in a warm place, if possible, for 1 hour, or until doubled in size.
- While the dough rises, make the cheese. In a blender combine all cheese ingredients. Blend on high speed until completely smooth, about 1 minute. Pour cheese mixture into a small saucepan over medium-low heat. Whisking constantly, cook for 3 to 4 minutes or until thickened.
- Scoop the cheese onto a plate to cool, forming it into a rectangle about 5 inches by 7 inches, or use a similarly sized glass storage dish. Refrigerate cheese until cool and set, which will be about the same time the dough has finished proofing.
- The dough will be sticky. Sprinkle the work surface with flour, and shape the dough into a thick disc. Use a knife or bench scraper to divide the dough into 6 equal portions. Use a rolling pin to roll out each piece of dough into an oval roughly 7 inches by 4 ½ inches. See photos.
- Cut a slice of cheese and place in the center of the oval. Fold one side of the dough over the cheese, pressing down on the dough to seal the cheese inside. Fold in the ends of the dough, and finish rolling it into a log. Pinch the dough along all seams to make sure it's well sealed. *You won't quite use the whole batch of cheese. Snack on the remainder or refrigerate for later.
- Line a baking sheet with parchment paper. Arrange breadsticks 2 to 3 inches apart. Cover with a tea towel, and set aside for 30 minutes.
- Preheat oven to 425 degrees F (218 C). Bake breadsticks 11 to 13 minutes; keep a close eye on them after the ten minute mark. The dough will be pale even when they're done. If one or more breadsticks begin to bulge on the sides that means the cheese is hot, and the breadsticks are done.
- Let stand 5 minutes, then serve as-is, with marinara sauce, or with melted garlic butter. See Notes for storage and re-heating tips.
Garlic butter:
- In a small bowl stir together melted butter, olive oil, garlic, and a pinch of salt and red pepper flakes. Brush or pour onto hot breadsticks.
Notes
- These breadsticks are best eaten fresh for optimal texture and flavor.
- Leftovers reheat well by baking at 350°F for about 5 minutes until hot.
- You can freeze either unbaked dough or fully cooked breadsticks; thaw overnight in the refrigerator before baking or reheating.
- Nutrition information provided is an estimate for one breadstick without garlic butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6breadsticks
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 835mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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