Vegan Spinach and Cheese Cob Loaf
Ingredients
- 1 brown onion
- 250gr frozen spinach
- 1 cup raw cashews (soaked 2-3 hours in water)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/3 cup nutritional yeast
- 1/4 cup water
- 1/2 tsp salt
- 1/2 lemon juiced
- pepper
- 1 cob loaf
Preparation
Soak your cashews in water for 2-3 hours and thaw your frozen spinach.
Pre-heat your oven to 180 degrees Celsius.
Dice your brown onion and cook it in a pan with a bit of olive oil until clear and soft.
Defrost the frozen spinach completely in the pan.
Stir the spinach around with a spatula.
Add the onion powder and garlic powder.
Remove from the heat.
Drain and rinse your cashews and add them to a blender along with the nutritional yeast, water, salt, pepper, lemon juice, and spinach mixture.
Blend until creamy and smooth.
Cut a circle on top of the cob loaf with a serrated knife and remove the inside, leaving a 2 cm crust on all sides.
Spoon the spinach dip into the loaf and place it on an oven tray.
Dice the remaining bread into 3-4 cm squares, place them around the cob loaf, and drizzle with olive oil, garlic powder, salt, and pepper.
Bake for 20 minutes or until the bread is golden and crunchy.
