Salted, fluffy breadsticks ready to be dipped in flavoursome vegan cheese sauce. Treat yourself to this plant based lunchbox filler!
Ingredients
Breadsticks
1⅔ cups strong white bread flour
¼ tsp salt
¾ cups lukewarm water
1½ tsp dried active yeast
1½ tsp coconut sugar - or jus regular cane sugar
olive oil for brushing
Cheese Sauce
1½ cups potato, peeled and cubed
½ cup dice carrot, diced
1 cup nutritional yeast
5 tbsp. virgin olive oil
1 tbsp. garlic powder
1 tbsp. lemon juice
½ tsp smoked paprika
½ tsp salt
handful of chopped chives for garnish, optional
¾ tbsp. Dijon mustard
Instructions
Starting with the breadsticks, combine the lukewarm water, yeast and sugar in a small bowl, whisk together and set aside for about 20 minutes until frothy.
In a large bowl, whisk together the flour and salt and create a well in the middle.
Pour the yeasted water in the well and mix together with a wooden spoon. Once the mixture has formed a dough, knead with well floured hands on a floured surface until smooth and even. Add more flour and knead again if too sticky.
Transfer to a lightly oiled bowl and keep in a warm space for 40 minutes.
While the dough is resting, bring a pan of water to a boil and add the carrots and the potato. Boil for 10 minutes then drain the water.
Transfer to a blender along with the rest of the cheese ingredients and blend on high until smooth. Transfer to a bowl or airtight box and refrigerate for up to 4 days.
Once the dough has almost doubled in size pre heat your oven to and line a baking sheet. Punch the dough down in the bowl and turn out onto a lightly floured surface. Tear off balls from the dough and roll into long sausages (about 10cm and ½" inch thick) and place on the baking sheet. Brush each stick with a little olive oil.
Transfer to the oven and cook for 18-22mins or until starting to turn golden.
Keep the breadsticks in a airtight box once cool for up to 4 days, but best eaten relatively fresh!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/dairy-less-dunkers/