Vegan Spinach Puffs

Puff pastry shells are stuffed with spinach, creamy cashew cheese, garlic and dill, and then baked to flaky perfection to make these vegan spinach puffs.

Servings 18 puffs

  • 1 cup raw cashews, soaked in water 4-8 hours
  • 1/2 cup unflavored and unsweetened soy or almond milk
  • 1 1/2 tablespoons lemon juice
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 (10 ounce) package frozen spinach, thawed
  • 1 small onion, chopped
  • 2 tablespoons chopped fresh dill
  • 1 (17.3 ounce package) puff pastry (2 sheets. Check the label to ensure it's vegan — many brands are.)
  • Olive oil


  1. Preheat the oven to 400° and lightly oil 2 standard-size muffin tins. (You'll need 18 cavities, so you can use 2 tins, 1 tin with 18 cavities — if you can find it — or use a single tin but cook the puffs in 2 batches.)
  2. Place the cashews, milk, lemon juice, garlic, and salt into a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.

For Full Instructions, You Can Go Here : https://www.connoisseurusveg.com

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