Dairy-Free Creamy Spinach Cob Loaf Recipe
You know those typical Christmas dishes that are so good that you want to eat them every day. One of these is definitely spinach and cheese cob loaf. What my family wanted the most this Christmas is one of those crispy loaves stuffed with creamy, cheesy, spinach filling. Yuuuummmy!
Don’t be sad dairy-free humans out there. I have a surprise for you!
Completely Dairy-Free Creamy Spinach Cob Loaf For Dairy-Free Souls!
I call it a spinach cob loaf but it actually has so many different greens – cucumber, zucchini, spring onion, and even basil. Chop all of the herbs finely and set them aside. The cucumber and zucchini have a high water content, so you’ll need to grate them first and let them rest until all the water gets out. Then squeeze them to get rid of all the water but do not discard it. You will need water when preparing the cheesy cream, so you can use this for additional flavour.
When you have your ingredients ready, preheat your oven to some 165-170C and let’s get started.
Your blender is your best friend here. Add the cashews to the blender and if you are allergic, sunflower seeds work fine with this recipe as well. Season with salt and pepper and add some savoury yeast. The yeast will give that nice, cheesy flavour and the cashews are there to make sure that this cream gets a beautiful, creamy texture.
What I teach those beautiful souls that join me for cooking classes is what procedures to follow in order to get these nice, velvety textures. With cashews, for instance, you need to be patient and blend for a bit longer to take out all the grit or sandiness cashews contain.
For this cheesy cream, you will also need water or the juices you got from the cucumber and zucchini. Don’t add too much because you don’t want this to be watery. Pour in just a bit and if needed, add more later while blending.
What you are looking for here is a super fine texture. So it should be thick and a bit runny. When you feel like it’s ready, taste and add more salt and pepper to your liking.
Let’s turn to the greens now. Add them all to a large bowl and season with salt and pepper. Pour in your dairy-free cheese and mix well until all your greens are covered in this decadent and super thick cream.
Creamy Spinach Cob Loaf Recipe (Dairy Free)
- 1 large bunch English or Baby Spinach
- 1 large Zucchini, grated, moisture removed
- 1 large Cucumber, grated, moisture removed
- 2 Spring Onions, thinly sliced
- 1/2 bunch Basil, finely chopped
- 2 cups Cashew Nuts
- 1 cup Savoury Yeast, or more if you like
- Salt, to taste
- Black Pepper, to taste
- 1 cup Water, or more if needed*
- 1 large Cob Loaf or 2 medium Sourdough Spelt Bread Loaves
- 2-3 Garlic Cloves, peeled and grated
- 1-2 Tbsps Olive Oil
- A pinch of #LOVE
*Instead of water, you can use the juice from the zucchini and cucumber
- Preheat your oven to 170C / 340F.
- Line a tray with baking paper and set aside.
- Add the cashews, water, savoury yeast, salt, and pepper into your blender.
- Blend until completely smooth, creamy and thick.
- Taste, adjust the seasonings if needed and set aside.
- Combine all the greens in a large bowl.
- Season with salt and pepper and then pour in the cheesy mix.
- Mix well until combined and set aside.
- Run the loaf of the bread under a running tap of cold water for a few seconds.
- Cut the top off the cob loaf and pull the soft bread out. Do not discard the soft bits.
- Fill the cob loaf with the spinach and cheese filling and pop the bread lid on.
- Rub with the grated garlic, season with salt and pepper and place on your tray together with the soft bits.
- Drizzle with the olive oil and bake for 20-40 minutes. EAT!
It is very delicious, decadent and creamy. And what is even more, it is sort of addictive, so you feel like eating more and more. It’s good as a snack, great for a dinner and mind-blowing for a BBQ day with friends.
Prepare it, gather your family and take some photos.
With love, from my kitchen to yours,
Chef Cynthia Louise xx