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Vegan Spinach and cashew pies



18 portion(s)

Vegan Spinach and cashew pies

  • 250 g Raw Cashew Nuts
  • 125 g Almond milk, soy or rice milk
  • 20 --- ml Lemon Juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp onion salt
  • 1 package frozen spinach leaves, Thawed, water squeezed out
  • 1 small onion
  • 2 sheets Vegan Puff Pastry, Each sheet cut into 9 squares
  • 6
  • 7
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Heat fanforced oven to 200 C. Soak cashews in water for 4 to 8 hours.
  1. 1. Add garlic and onion to the bowl and chop 5 sec sp7,
    Mc on. scrape sides.
    2. Drain water from cashew and add to the bowl.
    Add milk, lemon juice, salt, onion salt and garlic
    Mix 5 sec sp 5 mc on
    3. Scrape sides of the bowl and repeat 5 sec sp 5 mc on
    4. Squeeze all the water from the spinach and add to
    the mixture.
    5. Mix 10 sec sp 5 mc on. repeat till well combined.
    6. Cut each puff pastry sheet in 9 squares
    7. Line 18 cupcake tin cavities with a square of pastry
    8. Spoon 2 tablespoon spinach mixture in each cavity
    9. Fold pastry over filling and brush with milk
    (soy,almond or ricemilk)
    10. Bake for around 25 minutes.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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