Herbed Pull-Bread + French Onion Dip (Inspired by Sweet Simple Vegan)

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Wellness visionary & inspirational speaker, author of Let Your Fears Make You Fierce, & Founder of The Get Loved Up Community. My core mission is to promote daily self-care, oneness & eco-friendly living.

Hi, I'm Koya

Inspired by Sweet Simple Vegan, you have to try this amazing Herbed Pull-Bread + French Onion Dip recipe.  Let’s not forget about the Garlic Herb Butter.  Use this as your spread for your bread.  This would make an amazing appetizer for any special event. 

 

Ingredients

 

Vegan French Onion Dip

1+ cup low sodium vegetable broth or water

1 cup vegan cream cheese (we use Kite Hill)

½ cup raw cashews, soaked overnight or about 8 hours

½ cup unsweetened almond milk

4 Tablespoons onion powder 

½ teaspoon garlic powder

½ teaspoon kosher salt

⅛ teaspoon black pepper

¼–⅓ cup shredded vegan cheddar or mozzarella cheese (Follow Your Heart)

⅓ cup panko breadcrumbs

 

Herbed Skillet Pull-Bread

1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

2 tablespoons organic sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 cup lukewarm water

3 tablespoons vegan butter, melted

½ cup warm almond milk

4 ½ cups all-purpose flour

1 teaspoon baking powder

2 teaspoons salt

 

Garlic Herb Butter

¼ cup vegan butter, melted

1 teaspoon fresh minced garlic

1 teaspoon fresh sage

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

 

Instructions

 

Vegan French Onion Dip

Add ¼ cup vegetable broth into a pan over medium-low heat and add onion powder. 

Preheat the oven to 350°F.

In a high-speed blender, add the cream cheese, soaked cashews, almond milk, garlic powder, pepper, and salt. Blend until smooth.

Pour the dip from the blender into an oven safe dish and top it with a generous amount of panko breadcrumbs and the vegan cheese. Place into the oven for 20-30 minutes, or until the top is nice and golden. Garnish with parsley and serve immediately with the pull apart bread.

 

Herbed Skillet Pull Bread

Mix together the flaxseed meal and water in a small bowl and set aside for 15 minutes to thicken.

Dissolve the sugar in the warm water, then add in the packet of yeast (do to stir). Set it aside to activate for 7-8 minutes, or until foamy.

Add the flax egg, melted butter, and almond milk into the yeast mixture and mix to combine. In another bowl, mix together all-purpose flour, baking powder, and salt; mix until uniform. 

Create a well in the middle and pour in the wet ingredients. Mix together by hand until smooth, then rest aside for 15 minutes.

Preheat the oven to 375°F. Grab a cast iron skillet and place it over medium heat. Melt about ½ a teaspoon of vegan butter, then add in the fresh minced garlic. Sauté until golden and then add in the remaining butter. Once the butter is melted, mix in the fresh herbs, transfer the herbed butter in a small bowl for later use, and reserve the pan for baking. Don’t worry about any excess oil that remains in the pan.

On a floured surface, roll out the dough and divide it into 16 balls. Arrange the dough balls on the skillet then brush with the garlic herbed butter. Place the rolls in the oven for 28-30 minutes or until golden on top.

Remove the rolls from the oven and allow it to cool until easy to handle. Brush it with the remaining herbed butter and serve the bread with the French onion dip and marinara sauce. Enjoy!

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