Vegan Spinach Cob Loaf Recipe
You 100% need to make my vegan cob loaf! It was a great dish to share with family and friends!
One of my favourite thing to eat on a weekend is a healthy grazing platter featuring my vegan spinach cob loaf!
We have a bit of a family tradition that on Saturday or Sunday nights we often have dinner in the lounge room in front of a family movie and I make us a grazing board or something delicious to share that is easy to eat in front of the tv. The kids love these type of dinners! Mick, my husband and I have a glass of wine and we really enjoy these family moments. Would you enjoy this too?
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My spinach cob loaf is not only healthier but it is also vegan and dairy-free. Mick, my omni husband loves this vegan spinach dip a lot so this dish is sure to please even non-vegans. Try making my vegan spinach cob loaf the next time you have people over!
This vegan spinach and cheese cob loaf recipe delivered on the brief to be a good “saturday night’ meal!
Delicious, cheesy and filling enough with all the bread but still healthy with all the spinach! My kids love dips and they loved dipping bread in this vegan cob loaf dip! You get a serve of leafy greens in this yummy spinach cob dip!
How to make my vegan spinach cob loaf:
To make this recipe you will need an oven and a blender or food processor and a pan.
- First soak your raw cashews in water 3-6 hours to make them creamier. (Some blenders are powerful enough to skip this step.)
- Pre-heat your oven to 180 degrees Celsius/ 355 degrees Fahrenheit.
- In a pan cook the diced onion and finely sliced garlic in olive oil.
- Add in the thawed frozen spinach or use baby spinach. Combine together and season with salt and pepper. Take off the heat after a few minutes.
- In a blender make the cashew cream combining the cashews, water, nutritional yeas, garlic and onion powder, lemon juice and more salt and pepper. Blend until smooth and creamy.
- Combine the cashew cream with the spinach (don’t blend it together).
- Slice the top of your cob loaf with a knife and cut the inside leaving a crust thickness of 3-4 cm all around. Keep the top and cut it into smaller bites.
- Pour the spianch cashew cream inside the cob loaf and place it on a baking tray with the extra bread around.
- Bake for 20 minutes or until golden. Serve with cut vegetables and extra crackers if desired.
Substitutions:
Traditionally cob loaves are made with cream cheese or bacon but my recipe is vegan and actually a lot more nutritious as made with spinach and cashews! If you cannot have cashews I recommend replacing the nuts with some silken tofu instead.
For the bread I could only find white cob loaves but if you can; you can use a wholemeal bread. The best part is being able to use the top as crusty bread to dip in the spinach cob loaf dip! And if you are gluten-free you can simply serve the vegan creamed spinach as a dip with veggie sticks and crackers.
This recipe could also be used as a vegan spinach dip without the cob loaf served with healthy veggie sticks and crackers to dip!
Vegan Spinach & Cheese Cob Loaf Recipe
Ingredients
- 1 brown onion
- 2 cloves garlic
- 250gr frozen spinach
- 1 tbsp olive oil
- 1 cup raw cashews (soaked 2-3 hours in water)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/3 cup nutritional yeast
- 1/2 cup water
- 1/2 tsp salt
- 1 /2 lemon juiced
- pepper
- 1 cob loaf
Instructions
- Soak your cashews in water for 2-3 hours and thaw your frozen spinach.
- Pre-heat your oven to 180 degrees Celsius/ 355 degrees Fahrenheit.
- Dice your brown onion and finely slice the cloves of garlic. Cook it in a pan with a bit of olive oil until clear and soft.
- Add in the thawed spinach in the pan and combine. Season with salt and pepper. Take off the heat.
- Drain and rinse your cashews and add them in a blender along with the nutritional yeast, water, salt, pepper, lemon juice, garlic and onion powder. Blend until creamy and smooth.
- Combine the cashew cream with the spinach and leave to the side while preparing the cob loaf.
- For your cob loaf, cut a circle on top with a serrated knife and remove the inside of the loaf leaving 3-4 cm crust on all sides.
- Spoon the spinach dip into the loaf and place the loaf on an oven tray.Dice the rest of the bread in 3-4 cm big squares, place them around of the cob loaf and drizzle with olive oil, garlic powder and salt and pepper. Bake for 20 minutes or until the bread is golden and crunchy.
If you like this vegan spinach and cheese cob loaf you might also enjoy these recipes:
- Cashew Cheese Lasagna
- My Red Lentil Bolognese
- Vegan French Leek Quiche
- Cashew Cheese Mac & Cheese
- Vegan Twix Bites
- Miso Tofu Bake
Also, I would love to know if you make my spinach and cheese cob loaf recipe! Please tag me on Instagram @healthyfrenchwife I love seeing you make my recipes!
Don’t forget to leave a comment below if you like this spinach cob loaf recipe!
