Spinach Madeleine (Vegan/Plant-Based)
RECIPE BELOW!! Spinach Madeleine is named after the girl who accidentally made it. She brought it to a luncheon, and everyone wanted the recipe. It spread like wildfire! That recipe is now famous, and is included in the cookbook “River Road.” River Road is considered a collection of authentic Cajun recipes from people in Cajun country! I highly recommend it if you’re interested in authentic Cajun cooking! It’s made from people, ya know, just doing their thing!
This is my plant-based take on the dish! What normally would be melted Monterey Jack cheese is a plant-based creamy & spicy cashew cheese. With a little help from some plant milk & spices, you get a deliciously addicting spinach dip that is completely guilt-free!
It’s vegan & plant-based:
✅ Dairy-free
✅ Sugar-free
✅ No refined oil
✅ No animals products
✅ All whole foods
Enjoy this dish as a creamy side OR as a dip! I personally like it as a warmed dip.
The cashews in this recipe DO dry out once made, and the dip will thicken upon standing. So add a splash of liquid (water or non-dairy milk) to thin out for reheating. Stir to evenly mix. Mwah! 💋
Plant-Based Spinach Madeline
Ingredients
- 1 cup raw cashews, soaked 30 min-1hr in hot water
- 3 cups freshly chopped spinach (or 2 frozen pkgs)
- 1 shallot, minced
- 1/2 bell pepper, diced
- 3 garlic cloves, minced
- 1-2 jalapeños, seeded & diced
- 1 cup non-dairy milk (I do NOT recommend coconut milk -- it's too strong and will take over)
- 1/4 cup nutritional yeast
- Juice of 1/2 lemon (2 tsps)
- 1 tsp vegan Worcestershire (Lord Sandy’s)
- 1/2 cup evaporated non-dairy milk (I used soy)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/4 tsp celery seed
- Chopped green onions for garnish (opt)
- Red pepper flakes for garnish/spice (opt)
Instructions
- WILT SPINACH: In a medium pan, wilt the spinach in a splash of water over medium heat until the spinach is bright green & you can smell it. Remove from pan.
- SWEAT SHALLOT & BELL PEPPER in a little water over medium heat until soft, stirring occasionally & adding water as needed (it evaporates out during this process. Add until cooked)
- MAKE CASHEW CREAM CHEESE: Drain cashews blend with 1/2 cup non-dairy milk until smooth. Add lemon juice & nutritional yeast & blend until combined.
- COMBINE ALL INGREDIENTS, HEAT, & SERVE: Add the garlic, jalapeño, Worcestershire, evaporated milk, seasonings, cashew cream, & spinach to the pan. Stir to combine & heat through. Garnish with green onions & serve by itself or as a dip with desired crackers or chips.