Vegan Chive Pesto Avocado Rolls
Updated: Aug 1
2 tsp. Yeast
2/3 c. Warm water
3 1/3 c. All-purpose flour (extra flour for rolling)
2 tsp. Salt
4 tbsp. Vegan butter (melted) (extra butter for greasing)
1 c. Chive Pesto (see recipe below)
1/4 c. Vegan Parmesan (see recipe below)
2 tbsp. Olive oil
To make the avocado dough: stir yeast into 1/3 c. warm water and let sit for 5 minutes.
Measure out the flour, salt, and vegan butter in a stand mixer and combine using the dough hook on a low speed.
Combine the avocado with 1/3 c. warm water. With the mixer running at low speed, add the avocado mixture to the stand mixer. Next add the yeast and water mixture. Mix together for 2 minutes.
Remove the dough from the mixer and place on a surface with flour. Knead the dough by hand for 5 minutes and then let it rise in a greased bowl for 1 hour (I use vegan butter for the grease).
While the dough is rising make the chive pesto and vegan parmesan (recipes below).
Sprinkle extra flour on the surface where you will roll out the dough. Roll the dough into 14 x 12 rectangle. Smear the chive pesto all over the dough and roll the dough towards you into a large log. Use a knife to cut 10 1 inch thick slices of the log.
Grease a pie pan with vegan butter and place the rolls inside the pan. Let the rolls rise for another 45 minutes.
Preheat the oven to 375. Bake for 20 minutes. Use a basting brush to coat the rolls with 2 tbsp. olive oil. Then sprinkle the vegan parmesan on top of the rolls.
3 c. Chives
½ c. Olive oil
½ c. Raw cashews
½ c. Nutritional yeast
1 tsp. Salt
1 tsp. Pepper
Combine all of the ingredients in a food processor. Pulse together for 3 minutes or until well blended. The pesto can be stored in the refrigerator for up to 1 week.
1 c. Roasted and salted cashews
1/4 c. Nutritional yeast
1/2 tsp. Garlic powder
1 tsp. Salt
1/2 tsp. Onion powder
1/4 tsp. Red pepper flakes
1/2 tsp. Pepper
Combine all of the ingredients in a food processor. Blend them for 2 minutes to create the vegan parmesan.
Serving Size: 10