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Baked Spinach With Tofu Ricotta and Nutmeg Dip
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Baked Spinach With Tofu Ricotta and Nutmeg Dip [Vegan]

708

2 as a side dish

Dairy Free

Vegan

The original recipe (from Nigella's new Nigellissima) contains quite a bit of cheese and cream, so a big no no for all of us vegans out there. My take on this Italian recipe is made with butter beans, tofu, and almond milk, which considerably lowers the amount of fatty ingredients... Read More

Ingredients You Need for Baked Spinach With Tofu Ricotta and Nutmeg Dip [Vegan]

1 1/4 cup spinach
6 cups can of butter beans, drained
1/2 cup tofu, drained
3 tablespoons soy cream
3 tablespoons almond milk
1 teaspoon ground nutmeg
1 tablespoon nutritional yeast
1/2 teaspoon Dijon mustard
1 garlic clove, grated or minced
1 teaspoon olive oil
Salt and pepper, to taste

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How to Prepare Baked Spinach With Tofu Ricotta and Nutmeg Dip [Vegan]

Pre-heat the oven to 392ºF. Steam the spinach until it wilts.
Blend the butter beans, tofu, soya cream, almond milk, mustard, olive oil, and garlic in a food processor until more or less smooth. Add salt and pepper according to taste, as well as the ground nutmeg (feel free to add more than listed in the ingredients list if you please). Mix in the spinach, coating them with the 'ricotta' mixture.
Grease an ovenproof dish and pour in the creamy spinach. Bake in the oven for 15 minutes. Let it rest for at least 5 minutes before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.