Vegan Spanakopita with Cashew/Tofu Ricotta

What can I say?  Spinach pie, made with cashew/tofu ricotta and lots of garlic.


Filling:
Half pound of baby spinach
2 Tbsp chopped garlic
1Tbsp olive oil
1/2 cup raw cashews, soaked overnight (or at least 3 hours)
1/8 cup lemon juice
2 Tbsp olive oil
1 tsp salt
1-2 Tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried basil
1/8-1/3 cup water, to facilitate blending
12 oz (one package) silken tofu


Saute spinach with olive oil and garlic (or have a willing friend do it, as I did).  Blend next nine ingredients (cashews through water) together until smooth.  Crumble silken tofu into mixture and mix by hand.

Stir cashew/tofu mixture into cooked spinach.



 Lay out defrosted phyllo dough (store-bought is all I know how to use) sheets flat.  Take one at a time, and assemble spanakopita as follows:

 Fold phyllo dough in thirds and drop a large spoonful of filling near the top edge.

Fold the top corner down at a diagonal.

Fold the filled piece down along its bottom edge.

Continue folding until you have a triangle.


Place spanakopita on a greased cookie sheet and brush tops with olive oil.  Bake at 375 F for about 19-20 minutes.  Remove and enjoy!

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