This meal is a favourite of mine and my partner. It is easy to make and is especially delicious. These rolls can be easily adapted to create mini pinwheels for a party by cutting the rolls into smaller pieces before putting in the oven. Along with adapting it this way, the cashew cheese is also great with different flavour variables: thyme instead of rosemary, dill and lemon or even chilli if you like things a little spicy. If you love the classic combination of cheese and spinach, you will love these!
Ingredients Cashew Cheese 130g raw cashew nuts
1tbsp lemon juice
1tsp sea salt flakes
1tbsp olive oil
1/2tsp dried onion powder
Cracked pepper, to taste
1tsp dried rosemary
Rolls 1c cashew cheese
1/4c nutritional yeast (savoury yeast flakes)
3 spring onions, thinly sliced
1/4tsp garlic powder
2-3 handfuls baby spinach leaves
2 sheets of puff pastry
1tbsp dairy-free milk (I used rice)
Soak cashews in a bowl or jar, covered with water and leave to sit for a minimum of 2 hours, preferably overnight.
After soaking, rinse the cashews and place in food processor with the remaining 'cheese' ingredients. Blend for 2-3 minutes until smooth. This can be done earlier and placed in airtight jar and refrigerated.
Preheat oven to 200C. Prepare puff pastry by cutting in half.
Stir together cashew cheese, onions, nutritional yeast and garlic powder.
Spread 'cheese' mixture over pastry sheet and add spinach over the top (If you like your filling thicker, double or even triple the cashew cheese recipe.
Begin at the side closest to you and roll the pastry sheet away from you.
Place rolls onto lined tray and brush with milk.
Bake in the oven for 20minutes or until rolls are golden in colour.