Contents:
Dough:⠀
200 g flour⠀
1/2 teaspoon salt⠀
1 tablespoon of oil⠀
125 ml warm water⠀
⠀
Cashew Ricotta:⠀
250 g cashew nuts⠀
50 ml of water⠀
2-3 tablespoons nutritional yeast flakes⠀
1 small clove of garlic⠀
2 tablespoons lemon juice⠀
salt⠀
pepper⠀
⠀
Filling:⠀
500 g fresh spinach⠀
½ bunch of spring onions⠀
300g cashew ricotta (or vegan cream cheese)⠀
1 teaspoon grated lemon peel (optional)⠀
salt⠀
pepper⠀
coconut (optional)⠀
⠀
To Close:⠀
2 tablespoons of plant milk⠀
2 tablespoons of oil⠀
⠀
Other Ingredients:⠀
oil to grease the baking tray⠀
