This Spinach and Cashew Ricotta Triangles recipe is an exclusive from Claire Power’s cookbook Healthy Little Tummies. Click here to find out where you can purchase a copy of the book.
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
- 5 sheets vegan puff pastry
- 250gr (2 cups) frozen or fresh spinach
- 150gr (1 cup) cashews (soaked in water 3-6 hours or 10 min in boiling water)
- 125ml (½ cup) water
- 45ml (3 tablespoons) nutritional yeast
- 5ml (1 teaspoon) garlic powder
- 2.5 ml (½ teaspoon) onion powder
- 2/5 ml (½ teaspoon) sea salt
- 15ml (1 tablespoon) soy milk
- 30ml (2 tablespoons) black sesame seeds
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit/ Gas 6).
Defrost the pastry sheets.
To make the filling, in a high-speed blender, blend the cashews together with 125ml (½ cup) of cold water, the nutritional yeast, garlic powder, onion powder and sea salt until smooth and creamy.
Mix the spinach with the cashew cream and set aside.
Cut the pastry sheets into equal-sized squares (usually into four) then place 1 large tablespoon of the filling in the center of each and fold each square into a triangle. Press down the two open sides with a fork to close gently and place them on the prepared baking sheet.
Using a pastry brush, gently brush each triangle with a little soya milk, then sprinkle some sesame seeds on top.
Bake them in the preheated oven for 20-25 minutes until golden brown. Remove from the oven and serve warm or cold.
Reprinted with permission from Healthy Little Tummies by Claire Power, Ryland Peters & Small, 2020. Photo credit: Clare Winfield.
Click on the image above to get your copy.
PIN/SAVE/SHARE THIS RECIPE