This Vegan Cashew and Spinach Stuffed Puff Pastry is an irresistible combination of flaky pastry, creamy cashew filling, and savory spinach. Perfect as an appetizer, snack, or even a main dish, this recipe is easy to make and guaranteed to impress at parties or special dinners. The buttery, golden crust pairs beautifully with the rich and flavorful filling, making this dish a crowd-pleaser that everyone will love—vegan or not!
Why You’ll Love This Recipe
- Rich and Flaky: The puff pastry is buttery, crisp, and golden.
- Creamy and Flavorful: The cashew-based filling is decadent yet dairy-free.
- Impressive but Easy: Looks gourmet but comes together with simple ingredients.
- Versatile: Great for appetizers, brunch, or a light meal.
Ingredients
For the Puff Pastry:
- 1 sheet vegan puff pastry, thawed (check the package to ensure it’s dairy-free)
For the Cashew Spinach Filling:
- 1 cup raw cashews, soaked in hot water for 15 minutes and drained
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup unsweetened plant-based milk (e.g., almond or soy)
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped and sautéed until wilted
- 1/4 teaspoon ground nutmeg (optional, for a warm, savory flavor)
For Garnishing:
- 1 tablespoon plant-based milk, for brushing
- Sesame seeds or poppy seeds (optional, for topping)
Ingredient Breakdown
Vegan Puff Pastry
Look for store-bought puff pastry made with vegetable-based fats instead of butter—many brands are naturally vegan.
Cashew Filling
The soaked cashews blend into a rich, creamy base, perfect for the savory spinach filling.
Spinach
Fresh spinach adds a boost of nutrients and balances the creaminess of the cashew filling with a vibrant, earthy flavor.
Instructions
Step 1: Prepare the Filling
- In a food processor or blender, combine the soaked cashews, nutritional yeast, garlic, lemon juice, plant-based milk, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
- Stir in the sautéed spinach and ground nutmeg (if using) until evenly combined.
Step 2: Roll Out the Puff Pastry
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a rectangle, if not pre-rolled.
Step 3: Assemble the Pastry
- Spread the cashew and spinach mixture evenly down the center of the puff pastry, leaving about 1 inch of border on all sides.
- Fold one side of the pastry over the filling, then fold the other side on top, overlapping slightly. Seal the edges by pressing them together with a fork.
Step 4: Brush and Bake
- Brush the top of the pastry with plant-based milk and sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Step 5: Cool and Serve
- Let the pastry cool for 5 minutes before slicing. Serve warm and enjoy!
Picture Gallery
Tips and Variations
- Add Herbs: Mix in fresh dill, parsley, or chives for an herbaceous twist.
- Make It Nut-Free: Replace cashews with sunflower seeds for a nut-free alternative.
- Add More Veggies: Include finely chopped mushrooms, sun-dried tomatoes, or caramelized onions in the filling.
- Party-Ready: Cut the puff pastry into smaller squares before assembling to make individual servings.
Nutritional Information (Per Slice – Based on 6 Slices)
- Calories: 250
- Protein: 6g
- Carbohydrates: 20g
- Fat: 15g
- Fiber: 2g
- Iron: 10% of the daily value
This dish is rich and satisfying while still providing plenty of plant-based nutrients.
Conclusion
This Vegan Cashew and Spinach Stuffed Puff Pastry combines the best of flaky, golden pastry and creamy, savory filling for a show-stopping dish that’s as delicious as it is beautiful. Whether you’re serving it at a holiday gathering or enjoying it as a quick dinner, it’s sure to be a hit.
Have you tried this recipe? Share your favorite variations or serving ideas in the comments below! Don’t forget to tag us on social media with your puff pastry creations—we’d love to see them.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! Assemble the puff pastry and store it in the fridge for up to 1 day before baking.
2. Can I freeze the leftovers?
Absolutely. Freeze slices of baked pastry in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until crisp and warm.
3. What other fillings work well?
Try roasted red peppers, artichokes, or vegan ricotta as alternative fillings.
4. How do I keep the pastry from getting soggy?
Make sure the spinach is well-drained and squeeze out any excess liquid before mixing it with the cashew filling.
5. Is there a gluten-free option?
Yes, use gluten-free puff pastry, available at most specialty grocery stores.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.