Puff pastry shells are stuffed with a mix of spinach, creamy cashew cheese, garlic and dill, and then baked to flaky perfection to make these mouth-watering vegan spinach puffs.
I just checked and I have 792 published posts on this blog. Damn! And most of them are recipes. I can't even get my head around that. Like, when I try to think of what recipes I have on the blog, for example when someone asks for a recommendation, I can usually think of five dishes, max.
So sometimes I'll come up with a new idea that I think is totally groundbreaking, go and make it and then realize it looks a lot like something I made two years ago. Or a week ago.
That's kind of what happened with these puffs. It wasn't until I popped them out of the oven that it occurred to me that they look a lot like this quiche from two years ago. Check it out. Spinach. Puff pastry. Dill.
But: that's a quiche and these are cheesy little appetizer puffs.
Am I making too big a deal of this? My husband seemed to think so. He talked me down and convinced me that they're sufficiently distinct and I need to blog this.
Then he taste tested a puff and promptly insisted that I blog these. They're seriously tasty.
I adapted my spinach puffs from this non-vegan recipe. It was pretty easy. Cashew cheese was a perfect stand-in for the feta.
The original recipe suggests eating these as a main dish, but I always think of spinach puffs as an appetizer. Isn't anything with "puffs" in the name generally a snack or breakfast food? Anyhow, they definitely seem more appetizer-y to me, and pretty perfect for holiday entertaining.
Best of all — they're pretty easy to throw together. Save time by using store-bought puff pastry (lots of brands just happen to be vegan!). You can even prep the filling ahead and refrigerate or freeze it for later. I actually froze a big stash myself because I'm sure I'll want to whip these up again for some holiday celebrations later this month.
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.
Ingredients
- 1 cup raw cashews, soaked in water 4-8 hours
- ½ cup unflavored and unsweetened soy or almond milk
- 1 ½ 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
Instructions
-
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.)
-
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.
-
Drain the spinach and squeeze it to remove as much moisture as possible. Add the spinach to the food processor bowl, along with the onion and dill. Pulse until the ingredients are fully mixed.
-
Cut each sheet of puff pastry into 3 strips of equal length, and then cut each strip into thirds, making 18 squares. Place each square into the bottom of a muffin cavity, stretching it out just a bit by hand if needed so the corners reach a bit beyond the top of the cavity. Spoon about 2 tablespoons of the spinach mixture into each puff pastry square. Fold the corners of each square inward and pinch then together at the center. Brush the top of each puff with a bit of olive oil.
-
Bake until the puffs are lightly browned and puffy, about 25 minutes. Remove the tins from the oven and allow them to cool a bit before removing the puffs. Loosen the puffs from the tin by placing a knife down the side, between the puff and the tin.
-
Serve.
Recipe Notes
Adapted from Epicurious.
Oh wow!!! So looking forward to making these...thank you...and thank your hubby for convincing you to blog this :-) Merry Christmas!
Thanks Cathy!! I hope you enjoy them as much as we did! Merry Christmas to you too!!
I made these for Thanksgiving...it was my favorite dish on the table. Everyone loved them, and I will be making them again, soon. Thank you for sharing the recipe!
I'm so happy to hear that! Thanks Debora!
I made a triple batch for a fundraiser and even served cold were loved
If you don't remember, neither do we! When in doubt - post.
Thank you for the encouragement! From now on that's what I'll do! :)
You are absolutely right. These are perfectly fun for holiday. I also love your idea of using muffin pan to bake them!
Thanks so much Joyce!
This is PERFECT timing since I have a Christmas party on Saturday and will need some yummy snacks to bring that I can enjoy!! YAY! These look SOOOOOOo good!
Oh perfect!! I hope they're a hit!
These were great ! Very tasty thank you !
Yay!! I'm glad you liked them!
Hi Alissa!
I LOVE YOUR BLOGS😃👌🏼💕 It’s the best! On this recipe, when u say puff pastry, do you mean filo dough?
Thanks 🙏, yours. Billie 😊🎍
Aw, thanks Billie! Puff pastry is a little different - it's leavened so it actually gets puffy when you bake it. Most stores carry it in frozen form and there are lots of vegan brands. You can also make your own - here's a recipe I've had bookmarked for a while: http://heartofabaker.com/how-to-make-vegan-puff-pastry/
I don't think puff pastry is leavened.
I stand corrected! It sounds like air trapped between the layers is enough to make it puff up. Thanks Joe!
Have you made these ahead and frozen the?
I haven't, but I have frozen the filling and it works! I think you could also assemble the puffs and freeze them before baking. If you bake them and then freeze I'd be afraid the pastry would get soggy.
Love love love your recipes! Have you tried adding nutritional yeast to the spinach mixture for added umph and nutrition? Would it ruin the flavour combos?
Thank you! I haven't tried that, but if you do I'd only use a tiny bit. These turned out pretty flavorful, so you could easily overdo it!
I just added a tbsp of of nutritional yeast to mine and it's delicious! :)
Yay!! I'm glad you like it!
I really wanted to try these, they looked sooo good.
I went to get the puff pastry, but was disappointed to find Pepperigde Farm brand contained high fructose corn syrup.
I returned it to thefreezer and returned home disappointed.
I was wondering which brand you used.
I used Pepperidge Farm. I think there are other accidentally vegan brands out there, but I'm not sure what they are off hand. You could try phyllo or making your own - I've had this recipe bookmarked for a while: http://heartofabaker.com/how-to-make-vegan-puff-pastry/
Hi Alissa, this is the second time I made the spinach puffs and they're amazing! Unfortunately I'm going to have to make them every family meal from now on till eternity! Thnx! Lol
I'm glad to hear you're enjoying them! Thanks Tamar!
I just want to say thank you for this amazingly delicious and simple recipe! I love sharing foods like this with the non-veg family members. I brought this along to multiple holiday get-togethers, and people loved them! I could eat them by the dozen and have raved about them on Instagram, as well (vegan_golden_ra). They were the perfect Christmassy appetizer to bring along with my vegan lasagna, etc. I am so excited to try more of your recipes.
Thank you so much Rachel!! I'm glad they were a hit!
Hey, I want to make these but have a cashew allergic partner who needs to be able to eat them with me. Lol. Any ideas on substitute nutz to use? Peanuts would be too peanutty.
I dunno but I hope you do! Cashews are what everyone freakin uses in recipes. 😢
I think macadamias would work! I haven't tried them in this recipe, but they've come through for me as a cashew sub in some other recipes. :) I've heard that raw sunflower seeds work too, but haven't worked much with them. I'd love to hear how it works out if you try either variation!
I've been using sunflower seeds to replace cashew; works amazingly well and much cheaper. Soak for half an hour in hot water and use as recipe requires.
If I take these to a potluck, would they still be good at room temperature?
They're not as flaky after they've sat out for a bit, but still really delicious. :)
I will do this recipe for Easter.....thanks for the idea.....
I hope you enjoy them!!
Thanks for this recipe! These tarts were the hit of my daughter's vegan bridal shower.
I'm so happy to hear that! Thanks Sybille!
These look and sound amazing but Is there a specific reason for using frozen spinach?...we don’t use frozen anything (although we freeze what we make lol) and with the moisture content of frozen how would you adapt for fresh spinach (silver beet) or fresh baby spinach
Mainly because the volume of frozen is much less than fresh, so it's more manageable in the food processor. If you use fresh you might want to steam it a bit first, just to get it wilted. I think that should add just enough moisture too. The weight (10 ounces) should be about the same. I'd love to hear how it turns out if you try it!
Is the serving size per prepared muffin tin? Or is there a different recommended serving? Thanks!
Yup! The serving size is for one puff (the recipe makes 18 of them). :)
I made them ! Very tasty and yummy! Easy to make and freeze. Thanks for sharing the recipe !!
Yay!! I'm so glad you enjoyed them! Thanks Shoba!
Holy smokes! Yummo !!! These are so good . Cant stop eating them .
Thankyou 😃 10 stars
Thanks Amanda!! I'm so glad you're enjoying them!!
I made these puffs and they were absolutely delicious! This is such an easy, fun recipe--thank you so much!
Yay!! Glad you think so! Thanks Diana!
I made them in my ninja! They were surprisingly easy to make. I used mostly cashews but added sunflower seeds. I’m super happy with the results. Gracias!
Yay!! So glad you liked them!
I've made these a bunch of times, once added some artichoke hearts, another time some vegan cheddar near it's expiration. Turn out great every time. Thanks so much!
I love the artichoke heart idea! I'll have to give it a try. I'm so glad you enjoyed these! :)
These look delicious! Can they be assembled a coup,e hours ahead of time before baking? I’m thinking it’s easier to have them assembled before everyone arrives and then pop them in the oven when ready.
Yup! Last year I actually assembled them a day ahead and kept them in the fridge, then took them to my mom's house for brunch and baked them there. :) I hope you enjoy them!
This looks wonderful, but I am allergic to onions. Can you think of an alternative veg (not peppers or mushrooms, as I have a similar problem)? I love your blog, but these pesky allergies!
Thank you! How about celery? Can you have other alliums? If so, I'd try something like shallots or scallions. Otherwise, finely chopped celery or carrots might work! The flavor will be different, but I think it would work!
I can do garlic, but the others are problematic. I might grow garlic and celery, and maybe a little cumin to get a good flavor profile.
I think that sounds like a good plan! Cumin should be a nice addition!
so I plan on making these this weekend, but want to verify a standard muffin tin is 2 1/2" across by 1 1/2" deep? These look small and I was actually thinking a mini tin would make more sense?
Hi - These sound deLish! I'd like to make them mini size ...any advice? Should I roll the pastry out a little? Thanks!
I'd definitely roll the pastry out! It puffs up quite a bit when you cook it, so otherwise it might become too much for the little muffin tins. My only other suggestion is to watch them closely, as the cook time could be a bit shorter. Enjoy!!
I’m made these with chopped steamed
kale to add texture. I then topped
it with carmelized onions before closing up
the pastry. Awesome
Yum! That sounds delicious! Glad you enjoyed them!!
This was great, made for thanksgiving and everyone loved it. I followed the recipe exactly and it was very flavourful, super simple and delicious. Found another keeper thank you!
Awesome! I'm so glad it was a hit!!
When you say "small onion" what exactly do you mean? I plan on trying your recipe in the next day or two, thank you!
Somewhere in the range of three ounces should be perfect. Enjoy!
Made these for the adults at a kiddie party as an alternative to spanakopita for a vegan guest. Everyone loved them even the non vegans.
Wonderful! I'm glad they were a hit!
I made this for a recent friendsgiving with non-vegans but used a premade cashew cheese (that had cracked black pepper) in lieu of the soaked cashews and omitted the onion. Kept everything else the same. It was a HUGE success and I've been asked to make this for every gathering going forward. Thanks for a great, flavorful recipe!
Yay! I'm glad you enjoyed them! Thanks Amy!
Hi! For some reason seems to be a mass shortage of frozen spinach where I am =0. Can I use fresh spinach? If so, how much? Would I cook it down first ? I really want to make these for a Christmas appetizer ! Thank you
You should be able to use fresh, though I haven't tried making the recipe that way. I'm thinking the weight will be the same (10 ounces) and I'd recommend steaming it a bit to get it to wilt before you add it. Good luck and I'd love to hear how they turn out if you try!
Amazing I could eat the whole pan! Thank you so much for sharing this recipe.
Awesome! Glad you're enjoying them!
These are so tasty and they present really well. I’ll be bringing these to potlucks for sure.
Yay! Glad you like them!
I made these and they were a hit at a Christmas Party, however, instead of puff pastry, which I couldn't find at my grocers, I used phillo pastry. Thank you.
Sounds like a delicious variation! Glad they were a hit!
I can't buy dill or other more unusual herbs, is there anything else i can substitute? Or could the recipe work without the dill?
Thanks!
Can't buy dill because of a problem with eating it? Or is just not available where you are? This is what I use: https://www.amazon.com/McCormick-Organic-Dill-Weed-Packaging/dp/B0006128LW/ref=sr_1_4?crid=121ASJ8KFWJR0&keywords=dill&qid=1656187163&rdc=1&sprefix=dill%2Caps%2C220&sr=8-4
We've made these quite a few times, they are sooo good!! Thank you!!
Do you have any recommendations if I wanted to make these in advance and bring them to a bbq?
If you're able to assemble them in advance and bake them there, I'd recommend doing that. If not, just keep them sealed tightly and store them in the fridge if it will be more than a day between making and serving them. I've done this before and they're always a hit, even if they're not fresh right from the oven. :)
Been making these for a few years and just opened the recipe again to share with a friend. They're the bomb.