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.
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Ingredients
- 5 sheets vegan puff pastry
- 250 gr 2 cups frozen or fresh spinach
- 150 gr 1 cup cashews (soaked in water 3-6 hours or 10 min in boiling water)
- 125 ml ½ cup water
- 45 ml 3 tablespoons nutritional yeast
- 5 ml 1 teaspoon garlic powder
- 2.5 ml ½ teaspoon onion powder
- 2/5 ml ½ teaspoon sea salt
- 15 ml 1 tablespoon soy milk
- 30 ml 2 tablespoons black sesame seeds
Instructions
- 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 FOR VEGAN SPINACH AND CASHEW RICOTTA TRIANGLES
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Delicious and so easy to make. Thanks for the recipe! These were a huge hit with the whole family.