When you think classic vegetarian cuisine… I am sure Spinach & Cheese Pie comes to mind. This very traditional comfort food popular the world over. The problem is once you remove the cheese (and all other dairy) you aren’t really left with too much appeal. As delicious as spinach, kale, chard and silverbeet are they need a little somethin’ somethin’ to make the dish super yummy. This is where cashew cheese comes in. This very simple yet delicious cheese alternative can be whipped up in minutes and works perfectly in a pie filling. 

Even if you have never baked a pie before you are going to love this recipe. It really is so simple and can be made pretty quickly. Don’t be put off by the idea of working with pastry. Using the store bought stuff is not the healthiest ingredient out there but it certainly is convenient. 

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Vegan Spinach & Cashew Cheese Pie
Serves 8
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Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
  1. 2 cups raw cashews
  2. filtered water
  3. 3 sheets dairy free frozen puff pastry
  4. 1 onion
  5. 1 teaspoons olive oil
  6. 3 cloves garlic
  7. 1 large bunch swiss chard
  8. 3 cups baby spinach leaves
  9. zest 1 medium lemon
  10. 3 tablespoons lemon juice
  11. 1/8 teaspoon garlic granules
  12. 1/8 teaspoon onion powder
  13. 1/4 cup savoury/nutritional yeast flakes
  14. 8 spring onions
  15. small bunch fresh mint
  16. salt and pepper
  17. olive oil
Instructions
  1. Cover the cashews in filtered water in a bowl and set aside.
  2. Remove the puff pastry from the freezer.
  3. Finely dice the onion and sauté with the oil, in a large heavy based pot, over a medium/low heat for 5 minutes.
  4. Finely crush the garlic and add to the onions.
  5. Stir and continue to sauté for a further 2 minutes.
  6. Meanwhile thoroughly wash the chard and disregard the woody ends of the stalks.
  7. Using a knife remove the stalk from the centre of each leaf.
  8. Finely slice the stalks and add to the pot with the onions and garlic.
  9. Continue to cook these for a further 5-10 minutes or until the stalks are soft.
  10. Shred the chard leaves and add to the pot.
  11. Cover with a lid and allow the leaves to wilt for 10 minutes.
  12. If they become tot dry and start to stick to the bottom of the pot add a dash of water.
  13. Wash the baby spinach leaves and add these to the pot.
  14. Cover with the lid once more and allow these to wilt for 5 minutes.
  15. Stir well, remove from the heat and set aside to cool.
  16. Preheat your oven to 220degC.
  17. Drain and rinse the cashew nuts.
  18. Add these to your food processor with the lemon zest, lemon juice, garlic granules, onion powder and yeast flakes and blitz until a mixture, the consistency of firm ricotta, forms.
  19. Finely slice the spring onions and fresh mint leaves.
  20. Lightly squeeze any liquid from the cooled leaves, by hand, and add to a mixing bowl.
  21. Add the cashew cheese, spring onions and mint to the bowl and combine with a spoon until there is an even distribution of all ingredients.
  22. Using a oil atomizer/spray bottle, spay an even coating of oil over the inside of a 20cm diameter spring form cake tin.
  23. Use 2 sheets of the defrosted putt pastry to cover to inside of the tin.
  24. Fill the pastry lined tin with the spinach and cashew cheese filling and cover with the third sheet of puff pastry.
  25. Using a sharp knife trim off any extra pastry from around the edges.
  26. Using your fingers crimp the side pastry to the lid pastry.
  27. Decorate the top with any off cuts of pastry and cut a couple of small slits in the top.
  28. Bake at 220degC for 10 minutes then reduce the temperature to 180degC and cook for a further 20 minutes or until the pastry is cooked and golden brown.
Veggies & Me https://www.veggiesandme.com/
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Even my 21 month old daughter couldn’t contain herself… she busted straight into my photoshoot to grab a handful of pie!

mack eats pie

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Healthy Vegan Spinach and Cashew Cheese Pie