Ingredients:
- 3 cups all-purpose flour
- 1 ½ teaspoons sea salt
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 1 ¼ cups warm water (about 110°F or 43°C)
- 1 cup raw cashews (soaked for 4 hours or overnight)
- 1 medium jalapeño, chopped (remove seeds for less heat)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt to taste (about ¼ teaspoon)
Instructions:
- In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 10 minutes or until it becomes frothy.
- In a large mixing bowl, combine the all-purpose flour and sea salt. Create a well in the center and pour in the yeast mixture. Stir with a wooden spoon until a rough dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little flour as needed.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, until it doubles in size.
- While the dough is rising, drain and rinse the soaked cashews. In a food processor, combine cashews, chopped jalapeño, nutritional yeast, lemon juice, garlic clove, onion powder, smoked paprika, and salt. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
- Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface. Shape it into a round or oval loaf, then place it on a baking sheet lined with parchment paper.
- Cover the shaped loaf with a damp cloth and let it rise for another 30 minutes.
- Preheat your oven to 425°F (220°C).
- After the second rise, use a sharp knife to make a few slashes on top of the dough (this allows for expansion). Bake in the preheated oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
- Once baked, remove from the oven and let cool on a wire rack. Serve warm alongside the vegan jalapeño cheese spread.