Vegan Pesto Parmesan Breadsticks Recipe
These Vegan Pesto Parmesan Breadsticks are a delicious, dairy-free twist on a classic favorite. Made with a soft, homemade dough and topped generously with vibrant vegan basil pesto and vegan parmesan cheese, they’re perfect as a snack, appetizer, or side dish. The recipe is straightforward and delivers golden, flavorful breadsticks baked to perfection in just over half an hour.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 32 minutes
- Yield: 12 breadsticks
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Dough Ingredients
- 1 packet active dry yeast (approximately 2 1/4 tsp)
- 1 Tbsp cane sugar (or granulated sugar; can substitute maple syrup or honey if not vegan)
- 2 Tbsp olive oil
- 1 tsp sea salt
- 2 1/2 to 3 cups unbleached all-purpose flour or whole-wheat pastry flour (a mix of both recommended)
- 1 cup warm water (110°F / 43°C)
Pesto Ingredients
- 2 cups fresh basil (tightly packed, rinsed, and thoroughly dried)
- 1/3 cup raw walnuts or pine nuts
- 1/2 cup extra virgin olive oil
- 4 large cloves garlic (chopped)
- 1 healthy pinch (~1/4 tsp) sea salt
- 1 healthy pinch (~1/4 tsp) black pepper
- 1 Tbsp lemon juice
- 3 Tbsp vegan parmesan cheese
Topping
- 3-4 Tbsp vegan parmesan cheese
- Vegan pesto (as prepared)
Instructions
- Make the Pesto: Add the basil, walnuts or pine nuts, olive oil, chopped garlic, sea salt, black pepper, lemon juice, and vegan parmesan cheese to a food processor. Pulse and mix until everything is combined but retains some texture. Taste and adjust seasoning as needed. Store covered in the fridge for up to two weeks or freeze for longer storage.
- Activate the Yeast: In a large mixing bowl, combine 1 cup of warm water (about 110°F or 43°C) with the active dry yeast. Ensure the water is warm but not hot to avoid killing the yeast. Let the mixture sit until it becomes foamy, approximately 5 minutes.
- Mix the Dough: To the yeast mixture, add cane sugar, olive oil, and sea salt, stirring to combine. Gradually add the flour, a little at a time, stirring with a wooden spoon until a dough ball begins to form. You may not need all 3 cups; add flour until dough reaches a workable consistency.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead by hand for 30 seconds to 1 minute until the dough forms a smooth ball.
- First Rise: Clean out the mixing bowl and add 1 tablespoon of olive oil. Place the dough back into the bowl and turn it to coat with oil, leaving the seam side down. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour or until it doubles in size.
- Prepare for Baking: Once risen, cut the dough in half. Reserve one half for later use (it can be frozen up to 3 months or refrigerated for a few days). Preheat the oven to 450°F (232°C).
- Shape the Breadsticks: Roll out the remaining dough half on a floured surface into a rectangle approximately 1/4 inch thick. Transfer this rectangle carefully onto a parchment-lined baking sheet.
- Add Toppings: Leaving the edges bare, generously brush the dough rectangle with prepared vegan pesto. Evenly sprinkle the 3-4 tablespoons of vegan parmesan cheese on top. Optional additions: vegan mozzarella shreds such as Daiya. You may also substitute pesto with red sauce if preferred.
- Bake: Bake in the preheated oven for 11 to 13 minutes or until the crust and cheese become golden brown and crispy.
- Serve: Remove from oven, slice into breadsticks, and serve immediately for best flavor and texture.
Notes
- Ensure water temperature for activating yeast is warm, not hot, to avoid killing the yeast.
- Flour amounts may vary; add gradually to achieve a smooth, non-sticky dough.
- Reserving half the dough allows for a second batch or freezing for future use.
- Vegan pesto can be stored refrigerated for up to two weeks or frozen for longer.
- Optional toppings include vegan mozzarella shreds to add melty texture.
- Substitute maple syrup or honey for sugar if not strictly vegan.
- Baking times may slightly vary depending on oven calibration; watch for golden crust.
