![]() You could, however, substitute raw unsalted almonds. ![]() Unfortunately, you can't substitute any other type of cashew. Plus you can use any leftover cashews to make homemade cashew butter!Ĭashews- The base of this vegan cream cheese recipe is raw unsalted cashews. This recipe isn't just good for being vegan, it is just plain good. The versatility of this recipe means it can be used as a savory bagel smear, a veggie dip, or as a creamy spread on your favorite veggie sandwich. Obviously, this recipe is dairy-free but it is also soy free and has no tofu in sight. You only need a few simple ingredients to make this recipe. One nice thing about this is that it relies on pantry staples. I think it is safe to say I have been experimenting with all the variations and I am in love. My only goal was to get the same texture as regular cream cheese.īut since then. But also, many of you have been asking for more plant-based recipes. I originally shared this recipe because so many of my readers are dairy-free. ![]() And don't forget to tag on Instagram so we can admire your creation! Sprinkle with salt and pepper to taste and serve.Please read the entire post for tips and tricks to ensure a perfect recipe every time. Remove from the oven, and top each pizzette evenly with the arugula, figs and caramelized onions. Top the flatbreads with the cheese and return to the broiler for 30 seconds, just to melt the cheese. Remove the socca with a spatula and let rest, while you prepare the next one. As with any new recipe, you'll have to experiment to find the consistency that you prefer.īroil for 5-10 minutes (check the broiler to watch your progress to avoid burning) until the top is browned and the socca is fully cooked, yet soft in the middle and crispy around the edges. Note: I prefer a thinner, crispy socca, so I put in a little less batter to make it as think as I like it. Whisk the batter again, and pour a quarter of the batter into the skillet. Pre-heat a 10-inch cast skillet or other heavy bottomed pan for five minutes, then remove it and coat the skillet with a teaspoon of olive oil. When ready to make, set an oven rack six inches below the oven broiler and turn on the broiler. Whisk together all of the ingredients for the base and let it stand for at least 30 minutes or up to 2 hours. You can create any number of amazing combinations with ingredients such as roasted red peppers, mushrooms, caramelized onions, artichoke hearts, tomato sauce, pesto or a cashew cheese sauce to name a few.įig, Arugula & Caramelized Onion Socca Pizzette After only a few minutes, the result is a savory chickpea base that can be sliced and eaten on its own (like a chip or pita) or with your favorite dips and sauces. You can also make a stovetop version if that's more your style, but you won't get the same crispy, smoky effect.Īs with traditional pizza, the crust is the foundation and therefore it's important, but so are the toppings. Once you combine the ingredients to make a loose batter, bake it in the oven until it forms a blistered crust that imparts a unique smokiness to the base. You can also add your favorite herbs to the mixture, such as rosemary or thyme. A specialty of Provence (and Liguria, where it's called farinata), socca is made with only a few ingredients: chickpea flour, water and olive oil. What makes these pizzettes so special is the "crust" or "flatbread" base called socca. Prepare to have your mind (and your palette) blown when you try these savory socca pizzettes. That's why I made it my mission to find the best homemade gluten-free, vegan alternative to one of my favorite foods, and I did just that. If it weren't for the obvious changes to my physique that a daily pizza diet would trigger, I probably would. Like a child, I wish I could eat it every day. One thing I'm always in the mood for is pizza.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |