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! 💋

Spinach Madeline (Plant-Based)How to make spinach

Plant-Based Spinach Madeline

Yield: 8-10
Author:
Cook time: 15 MinInactive time: 30 MinTotal time: 45 Min
This Louisiana classic graces many shower/wedding tables, and now here's a vegan/plant-based version of it! The spinach to cream/cheese ratio varies greatly among natives -- adjust to your liking!

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

  1. 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.
  2. 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)
  3. MAKE CASHEW CREAM CHEESE: Drain cashews blend with 1/2 cup non-dairy milk until smooth. Add lemon juice & nutritional yeast & blend until combined.
  4. 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.
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