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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
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 ...

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Thanks to Missplastilina

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