Spinach & Ricotta Pastries

You seriously need to try these vegan spinach and ricotta pastries! They are sooo delicious, perfect for entertaining or prep in advance for a quick lunch throughout the week!

Ingredients:
-200g firm tofu

-3/4 cup raw cashews, boiled for 10 mins and then drained
-1/2 cup nutritional yeast

-1 + 1/2 tsp veggie stock powder

-1 tsp dijon mustard

-Juice of 1 lemon

-1/2 brown onion, diced

-2 cloves garlic, finely chopped

-1 tsp olive oil

-1/2 cup water

-120g chopped frozen spinach, defrosted

-Fresh chives, chopped, as desired (I used approx 1/4 cup)

-3 sheets vegan puff pastry (most puff pastry is accidentally vegan in Australia), defrosted

-Sesame seeds to top, if desired

Method:
1. Preheat the oven to 180°C fan-forced. Place a medium frying pan over medium heat on the stove, add oil, onions and garlic. Fry up for 3-5 minutes, or until lightly golden.
2. Add cashews, tofu, nutritional yeast, veggie stock powder, mustard, lemon juice, fried onion, fried garlic and water to the blender. Blend until smooth, add more water if needed.

3. Add spinach and chives, mix with a spoon until well-combined.

4. One sheet of puff pastry at a time, spoon 1/3 of the mixture into each one, in a long line at one end of the puff pastry sheet. Roll over the pastry sheet until you reach the other end, and then cut into desired amount of pieces. Repeat with the remaining mixture/pastry.

5. Place all pastries onto a lined baking tray. Top with sesame seeds if desired, before placing in the oven to cook for 20-25 minutes. 

6. Serve hot with sauce if desired, and enjoy!