Vegan Garlic Dough Balls with Cheesy Cashew Dip Recipe

I absolutely love sharing this Vegan Garlic Dough Balls with Cheesy Cashew Dip Recipe because it has become one of my go-to treats that never fails to impress. I adore how these dough balls are pillowy soft, bursting with rich garlicky flavor, and paired with that indulgently creamy, cheesy cashew dip—it’s a total game-changer. Whether I’m hosting friends, celebrating a special occasion, or just craving a cozy snack, this recipe feels like a warm hug on a plate every single time.

Why You’ll Love This Vegan Garlic Dough Balls with Cheesy Cashew Dip Recipe

What really makes this recipe shine for me is the incredible flavor combination. The dough balls have that perfect balance between crisp golden edges and a soft, chewy center, all enveloped in a generous coat of fragrant garlic butter. The cheesy cashew dip is a delicious vegan twist on classic cheese sauce, creamy and tangy with just the right amount of garlic and nutritional yeast to give it that irresistible depth. Every bite feels like a little celebration of textures and tastes.

Another thing I love is how approachable this recipe is, without sacrificing any of the magic. Yes, it takes some time because of the rising and soaking, but the preparation itself is straightforward and satisfying—I enjoy kneading the dough and shaping each ball like it’s a fun little project. It’s perfect for so many occasions, from casual weeknight dinners to festive gatherings. Plus, serving these dough balls as a shared appetizer naturally brings people together, making every meal feel special and cozy.

Ingredients You’ll Need

The ingredients for this Vegan Garlic Dough Balls with Cheesy Cashew Dip Recipe are delightfully simple but each plays a key role in building flavor, texture, and color. From the flour that creates a lush dough base to the fresh garlic and herbs that layer on vibrant aroma, everything works harmoniously to make this dish truly memorable.

• White bread flour: Provides the perfect gluten structure for soft yet elastic dough balls.
• Fast action yeast: Ensures a reliable and quick rise for airy texture.
• Salt and sugar: Balance flavor and feed the yeast for fermentation.
• Olive oil: Adds subtle richness and helps keep the dough tender.
• Unsweetened non-dairy milk: Keeps the recipe fully vegan while adding moisture.
• Water: Combined with milk to create the perfect dough hydration.
• Raw cashews: The creamy, nutty base of the cheesy dip once blended and cooked.
• Garlic cloves: Infuse bold, savory flavor in both the dip and garlic butter.
• Tapioca starch: Thickens the cashew dip for that smooth, melty texture.
• Nutritional yeast: Provides that signature cheesy umami flavor with a vegan twist.
• Cider vinegar: Adds a touch of brightness to the dip’s flavor.
• Vegan butter: Creates rich, savory garlic butter to brush over the dough balls.
• Fresh parsley and dried oregano: Add fragrant herbal notes to finish off the garlic butter.

Directions

Step 1: Place the bread flour into a large bowl or the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side and sprinkle salt and sugar on the opposite side. (This keeps the salt from killing the yeast.)

Step 2: Pour in the olive oil, lukewarm non-dairy milk, and lukewarm water. Mix everything together until a rough dough forms.

Step 3: Knead the dough by hand on an unfloured surface or with your stand mixer on medium to high speed for 5-10 minutes. The dough should become smooth, elastic, and slightly tacky, pulling away cleanly from the bowl sides. If it feels too wet, sprinkle in a little extra flour—but be careful not to add too much!

Step 4: Transfer the dough to a lightly oiled bowl, cover it, and leave it in a warm spot to rise until doubled in size, about 1 to 2 hours.

Step 5: While the dough rises, soak the raw cashews in boiling water to soften, letting them sit until you’re ready to blend.

Step 6: Line a baking sheet with parchment paper. Grease both the inside and outside of a roughly 11cm wide, 4cm deep ramekin, and place it in the center of the baking sheet.

Step 7: Punch down the risen dough and knead briefly to knock out air pockets. Then, divide the dough into approximately 30g pieces to make about 29 dough balls.

Step 8: Shape each piece into a ball by folding the edges inward, pinching to seal, then rolling gently until smooth. Arrange the dough balls spaced apart around the ramekin in two circles—about 11 in the inner and 18 in the outer circle.

Step 9: Cover loosely and let the dough balls rise for another 30 to 40 minutes until puffy and slightly springy to the touch.

Step 10: Preheat your oven to 210°C (or 190°C fan/425°F/gas mark 7).

Step 11: Prepare the garlic butter by melting vegan butter over low heat with crushed garlic, chopped parsley, and dried oregano. Set aside.

Step 12: Drain the soaked cashews and blend them with garlic, tapioca starch, salt, nutritional yeast, cider vinegar, and water until silky smooth. Cook this mixture over medium heat, whisking constantly, until it simmers and thickens into a luscious cheese dip. Cover with parchment paper against the surface to prevent a skin from forming and set aside.

Step 13: Pour the cheese dip into the prepared ramekin on your baking sheet, smoothing the top. Optionally drizzle with some extra virgin olive oil and fresh thyme leaves for a burst of freshness.

Step 14: Brush about two-thirds of the garlic butter over the dough balls, then bake for 20 minutes until the dough balls are golden brown and an internal probe thermometer reads at least 90°C (194°F).

Step 15: Once out of the oven, generously brush the remaining garlic butter over the dough balls and serve everything warm for a magical experience.

Servings and Timing

This recipe yields about 29 delightful vegan garlic dough balls, perfect for sharing at a party or family gathering. Preparation takes around 45 minutes, but keep in mind the dough needs 1 to 2 hours to rise, plus an additional 30 to 40 minutes for the second rise. The baking itself takes 20 minutes. Altogether, you’re looking at roughly 2 hours and 45 minutes of total time, including resting and rising, but the hands-on time is much less, and the flavor payoff is well worth it!

How to Serve This Vegan Garlic Dough Balls with Cheesy Cashew Dip Recipe

When I serve these Vegan Garlic Dough Balls with Cheesy Cashew Dip, I love to keep things warm and inviting. The best way to enjoy them is fresh out of the oven, with the cheesy cashew dip perfectly melty and the dough balls softly brushed with garlic butter. They make a fantastic appetizer for dinner parties or a star snack for casual weekend get-togethers. I usually present them in a large shallow dish with the ramekin of dip nestled in the center surrounded by the dough balls, making it easy for everyone to take a ball and dip at will.

To elevate the presentation, I often garnish the top of the dip with a drizzle of high-quality extra virgin olive oil and sprinkle fresh thyme or chopped parsley over the balls to add bright green color and fresh herbal notes. These little touches make the dish feel even more special and visually appealing. For added crunch and contrast, serving alongside a crisp green salad or some roasted vegetable sticks works beautifully.

As for drinks, a chilled glass of dry white wine like Sauvignon Blanc complements the garlicky richness perfectly, but I also love serving these with sparkling water infused with lemon or a refreshing iced herbal tea for a non-alcoholic option. They’re just as great for a cosy movie night or as a starter during a holiday feast. The key is to enjoy them warm so you get that irresistible combination of soft, buttery dough and creamy cheesy dip in every bite.

Variations

If you want to switch things up or cater to different dietary needs, I’ve found some lovely variations that keep this recipe exciting. For instance, you can substitute some or all of the white bread flour with whole wheat or spelt flour to add a nuttier flavor and boost fiber. Just keep in mind these flours may require slight adjustments to hydration. For a gluten-free option, I recommend experimenting with a blend of gluten-free flour and xanthan gum to mimic the elasticity of wheat dough.

You can also customize the cheesy cashew dip with different flavor profiles. Adding smoked paprika or a splash of hot sauce gives it a smoky, spicy kick, while swapping out some parsley for fresh basil or cilantro can provide a fresh twist. Feel free to try vegan cheese alternatives or even incorporate sun-dried tomatoes into the dough balls for a pop of tangy sweetness. I’ve even baked these dough balls in a cast iron skillet for a rustic, golden-crisp crust which turns out wonderful!

For an alternative cooking method, I occasionally air fry smaller dough balls to get a slightly crispier outside with less oil. Whatever your approach, this recipe is flexible and forgiving, so don’t hesitate to play around and find your perfect version.

Storage and Reheating

Storing Leftovers

After enjoying these Vegan Garlic Dough Balls with Cheesy Cashew Dip, I usually store leftovers in an airtight container in the fridge. They keep well for up to 3 days. Make sure the dip and dough balls are completely cooled before sealing the container to avoid condensation that can make them soggy. I find storing the dip separately in a small jar prevents it from absorbing moisture from the dough balls and preserves its creamy texture.

Freezing

You can definitely freeze the dough balls either baked or unbaked. I recommend doing this before the second rise if freezing raw. Wrap them tightly in plastic wrap or place them in a freezer-safe bag with parchment layers to prevent sticking, and they last up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge before baking. Frozen baked dough balls should be reheated from thawed or room temperature to avoid them drying out.

Reheating

To bring back the fresh-from-the-oven texture, I usually reheat the dough balls in the oven at 180°C (350°F) for 8-10 minutes until warmed through and slightly crisp on the outside. Avoid microwaving if you want to keep that lovely chewiness because it can make them rubbery. For the cashew dip, gently warm it on the stovetop over low heat while whisking to restore its creamy consistency. If it thickens too much, stir in a little water until perfect.

FAQs

Can I use other nuts instead of cashews for the cheesy dip?

Cashews work best because of their creaminess and neutral flavor, but if you have a cashew allergy, macadamia nuts or blanched almonds can be a substitute. Keep in mind the flavor may differ slightly, and you may need to soak them longer for smooth blending.

Is this recipe suitable for beginners?

Absolutely! While it involves some rising time, the hands-on steps are simple and forgiving. Kneading the dough is easy to learn, and shaping dough balls is quite fun. Just follow the timing closely and watch your dough rise—that’s half the magic!

Can I make the dough balls ahead of time?

Yes, you can prepare the dough and shape the balls the day before, then refrigerate them covered overnight. Let them come to room temperature and rise a little before baking. This makes it perfect for busy days or entertaining preparation.

What if I don’t have tapioca starch for the dip?

You can substitute a teaspoon of cornstarch or arrowroot powder to help thicken the dip, but tapioca starch gives the best stretchy, cheese-like texture. Be sure to whisk well while heating for a smooth finish.

Can I add herbs or spices to the dough balls themselves?

Definitely! Adding finely chopped rosemary, thyme, or even chili flakes to the dough before rising adds lovely aroma and subtle complexity. I sometimes sprinkle extra herbs on top just before baking to amp up the flavor.

Conclusion

I truly hope you enjoy making and sharing this Vegan Garlic Dough Balls with Cheesy Cashew Dip Recipe as much as I do. It’s a heartwarming dish that brings people together with its comforting flavors and fun, interactive eating style. Whether you’re a longtime vegan or simply love delicious snacks, these dough balls and that luscious cheesy dip will quickly become a favorite in your recipe collection. Happy baking and savor every bite!

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