You’ll love these soft, pillowy vegan pizza dough breadsticks served with caramelized onion cashew dip!
- 1 cup warm water (110 degrees F)
- 1 tsp pure maple syrup
- 2 1/4 tsp dry active yeast
- 1 1/2 cups all purpose flour, plus more as needed
- 1 cup spelt flour
- 1 tsp fine sea salt
- 2 tbsp extra virgin olive oil, plus more for brushing
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1 tsp garlic powder
- Scant 1 tsp fine sea salt
Caramelized Onion Cashew Dip
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, sliced into rings
- 4 medium garlic cloves, minced
- 1 cup raw cashews, soaked and drained
- 1/3 cup water
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp nutritional yeast
- 1 tsp light miso
- 1 tsp pure maple syrup
- 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
- Make the dough. Combine the warm water and maple syrup in a medium bowl and sprinkle in the yeast. Set aside and wait for the yeast to activate. It’s ready when the surface of the mixture is foamy. If the yeast fails to activate, it’s likely because the water was too hot or too cold; if this happens, start over.
- In a large bowl, stir together the flour and salt. Make a well in the middle and add the yeast mixture and olive oil. Stir to combine, then turn out onto a lightly floured surface and knead for 5 minutes. The dough should be smooth and elastic. Place in a clean, lightly greased bowl and cover with a damp towel. Place in a warm area of your kitchen and let it rise for one hour, or until doubled in bulk.
- Meanwhile, make the parmesan and dip. To make parmesan, place the cashews, nutritional yeast, garlic powder, and salt in a food processor and blend until a coarse meal forms. Transfer to a container until ready to use.
- To make the cashew dip, warm the olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until very soft and caramelized, about 25 minutes. Turn down heat as needed to prevent burning. In the last five minutes, add the minced garlic to mellow its flavour.
- Add the cashews, water, lemon juice, nutritional yeast, miso, maple syrup, salt, pepper, and caramelized onions to a blender. Blend until smooth, adding more water as needed to create a mayonnaise-like consistency. Transfer into a container until ready to use.
- Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Punch down the dough, knead a few times, and divide into 12 equal balls. Roll each ball out into 8-inch long ribbons. Transfer the ribbons to the prepared baking sheets and bake for 10 minutes. Remove from the oven, brush the breadsticks lightly with olive oil, and sprinkle on some cashew parmesan to coat. Return to the oven and bake 10 more minutes.
- Serve the breadsticks with additional cashew parmesan, warm marinara sauce, and caramelized onion cashew dip.
- To make this recipe nut-free, use sunflower seeds in place of cashews in the parmesan, and use 3/4 cup soaked and drained sunflower seeds or 1/2 cup of tahini in the dip.
- Soak cashews in boiling water for 1 hour or in room temperature water for 4 hours before making the sauce. (This softens them and makes them easier to blend, and also makes them easier to digest.)
- Category: Appetizer, Side Dish, Bread
- Method: Bake
- Cuisine: Italian American
Keywords: vegan parmesan breadsticks, vegan pizza dough breadsticks, caramelized onion cashew sauce