Bagna cauda vegan
Bagna cauda vegan
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Note: doses are on the palate
1 jar of chickpeas in glass, with acquafaba
red miso (fermented soy and rice)
red vinegar
salted capers
extra virgin olive oil
Nori algae
garlic
soy milk
I blended chickpeas with acquafaba, miso, vinegar, salt capers, extra virgin olive oil and Nori seaweed. Always taste!!!
Apart I took clean garlic and put it in two fingers of soy milk, I made it lose the "tingling".
I drained it and blended it then added to the previous mixture.
If too dry, add soy milk.
Accompany with vegetables, vegan cheeses, seitan, tofu etc ...
Thanks to Missplastilina
