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Herbed Skillet Pull Apart Bread w/ French Onion Dip

Herbed Skillet Pull Apart Bread w/ French Onion Dip http://sweetsimplevegan.com/2017/12/pull-apart-bread-french-onion-dip/

Hot and fluffy pull apart bread baked to perfection in an iron skillet, smothered in an herb-infused vegan butter, and served with creamy french onion dip.

Ingredients

Vegan French Onion Dip

Herbed Skillet Pull-Apart Bread

Garlic Herb Butter

Instructions

Vegan French Onion Dip

  1. Add 1/4 cup vegetable broth into a pan over medium-low heat. Once warmed, add the onion and cook down for about 15-20 minutes, stirring occasionally until caramelized. Be sure to add more water as needed to prevent burning. Add more broth as needed to prevent burning, but don’t add more until it has all cooked off. As the onions cook, preheat the oven to 350°F. Remove the onions from the heat and cool.
  2. In a high-speed blender, add the cream cheese, soaked cashews, almond milk, garlic powder, pepper, and salt. Blend until smooth. Add the green onions and caramelized onions and carefully mix together with a spoon.
  3. Pour the dip from the blender into an oven safe dish and top it with a generous amount of panko bread crumbs 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-Apart Bread

  1. Mix together the flaxseed meal and water in a small bowl and set aside for 15 minutes to thicken.
  2. 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.
  3. 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.
  4. Preheat oven to 375°F. Grab a cast iron skillet and place it over medium heat. Melt about 1/2 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.
  5. 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.
  6. 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!

Notes

If you would like to speed up the soaking process for the cashews, you can soak them in boiling water for about 30 minutes.