(MEATLESS MONDAYS/VEGAN/VEGETARIAN RECIPES) Empanadas make for a delicious hors d’oeuvre but there aren’t many vegan options out there. Luckily, caprese empanadas with basil, tomatoes, and mozzarella are a great vegetarian option and this recipe uses a cashew cheese to make it fully vegan. Sun-dried tomatoes add a strong flavor and the basil is incorporated directly into the cashew cheese. These “cheesy” empanadas are made in the oven, making them extra crispy. Try them as an appetizer or savory snack today! — Global Animal
Yield: 10 servings
1 package Sun-dried Tomatoes
1 package Vegan Empanada Dough or Puff Pastry Dough
1 cup Raw Cashews
1/2 cup Water
2 tbsp Nutritional Yeast
1 tbsp Olive Oil
1 tbsp Lemon
1/2 tsp Dijon Mustard
1/2 tbsp Basil
1/4 tsp Garlic Powder
1/4 tsp Sea Salt
In a food processor, combine the raw cashews, water, nutritional yeast, olive oil, lemon, Dijon, basil, garlic powder, and sea salt. Blend together until smooth and then store in the refrigerator for an hour to thicken.
If the dough is frozen, make sure to thaw before preparing. Separate empanada dough discs or cut out 5 inch discs if using a sheet of puff pastry.
On one side of each disc, place 1 tablespoon of cashew cheese and a sprinkle of sun-dried tomato. Fold the other side over and pinch the edges of the dough to seal the filling in. Place the empanadas on a lined baking sheet.
Bake for 20 minutes at 400 degrees. Sprinkle with basil and allow to cool for 5 minutes and serve.