Ingredients
Dough:
- 500 g (4 cups) white bread flour
- 10 g (3 teaspoons) fast action (instant) yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 Tablespoons olive oil
- 160 ml (⅔ cup) unsweetened non-dairy milk (soy preferred), lukewarm
- 160 ml (⅔ cup) water, lukewarm
Cheese Dip:
- 75 g (2 + ⅔ oz / ½ cup) raw cashews
- 2 cloves garlic, peeled
- 1 ½ teaspoons tapioca starch
- ½ teaspoon salt
- 2 Tablespoons nutritional yeast
- 1 teaspoon cider vinegar
- 160 ml (⅔ cup) water
Garlic Butter:
- 85 g (rounded ⅓ cup) vegan butter/spread
- 4 cloves garlic, peeled and crushed
- 1 Tablespoon finely chopped fresh parsley
- 1 heaped teaspoon dried oregano
Instructions
- Mix Ingredients: Place the bread flour in a large bowl or in a stand mixer fitted with a dough hook. Add the yeast to one side and the salt and sugar to the other side to avoid direct contact. Pour in the olive oil, lukewarm non-dairy milk, and lukewarm water, then mix everything to form a rough dough.
- Knead Dough: Knead the dough by hand on an unfloured surface or with the stand mixer on medium/high speed for 5-10 minutes until the dough becomes smooth and elastic. The dough should be tacky but pull away cleanly from the bowl. Add more flour sparingly if too wet.
- First Rise: Transfer the dough to a lightly oiled bowl, cover it, and set aside in a warm spot to rise until doubled in size, about 1 to 2 hours.
- Soak Cashews: While the dough rises, place the cashews in a bowl, cover them generously with boiling water, and leave to soak.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Grease both the inside and outside of an 11cm wide, 4cm deep ramekin and place it in the center of the baking sheet.
- Shape Dough Balls: Punch down the risen dough to knock out air. Divide into approximately 30g pieces (about 29 total). Shape each into tight, smooth balls by pinching the edges and rolling between cupped hands.
- Arrange Dough Balls: Place the balls on the baking sheet arranged in two circles around the ramekin – approximately 11 on the inner circle and 18 on the outer.
- Second Rise: Loosely cover and allow the dough balls to rise again for 30-40 minutes until puffy and they spring back slowly when poked.
- Preheat Oven: Preheat the oven to 210°C (190°C fan) / 425°F / Gas Mark 7 while the dough is rising.
- Prepare Garlic Butter: In a pan, gently heat the vegan butter with crushed garlic, parsley, and oregano until melted. Remove from heat and set aside.
- Make Cheese Dip: Drain soaked cashews and blend with garlic, tapioca starch, salt, nutritional yeast, cider vinegar, and water until very smooth. Pour into a pan and whisk over medium heat until it simmers and thickens. Remove from heat and cover with parchment directly on the surface.
- Assemble: Pour the cheese dip into the prepared ramekin and spread level. Optionally drizzle with extra virgin olive oil and sprinkle fresh thyme leaves. Brush the dough balls generously with two-thirds of the garlic butter.
- Bake: Bake the dough balls in the preheated oven for 20 minutes until golden brown and the internal temperature of the balls reaches at least 90°C (194°F).
- Finish and Serve: Brush the baked balls with the remaining garlic butter and serve warm alongside the cheesy cashew dip.
Notes
- Keep the salt and yeast separated at first to prevent killing the yeast.
- Use lukewarm liquids to activate the yeast effectively.
- Do not add too much flour when kneading or the dough balls will be dry.
- The garlic butter can be made ahead and reheated gently prior to brushing.
- For a smoother dip, make sure to blend cashews thoroughly.
- Check dough ball doneness by using a thermometer or by their golden color and springy feel.
- These dough balls are perfect for serving at parties or celebrations as finger food.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
