Dairy-Free Spinach and Cheese Tamales

Experience the delicious and wholesome twist of these Dairy-Free Spinach and Cheese Tamales, a plant-based take on a beloved classic! Made with soft masa dough infused with vegetable broth and a touch of coconut or vegetable oil, these tamales are stuffed with a savory filling of sautéed spinach, aromatic garlic, onions, and cumin, paired perfectly with creamy dairy-free cashew cheese. Wrapped in tender corn husks and steamed to perfection, they’re naturally gluten-free, vegan, and packed with comforting flavors. Whether served as a crowd-pleasing main dish or a festive side, these tamales are a must-try for tamale enthusiasts seeking a dairy-free alternative. Perfect for holidays, gatherings, or meal prep, they’ll leave everyone craving more!

Nutriscore Rating: 71/100

Prep Time:50 mins

Cook Time:90 mins

Total Time:140 mins

Servings: 6

Ingredients

• 18 pieces Dried corn husks
• 3 cups Masa harina (corn flour)
• 2.5 cups Vegetable broth
• 0.75 cup Vegetable oil or melted coconut oil
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 3 cups Fresh spinach, chopped
• 1.5 cups Dairy-free cashew cheese
• 0.5 cup Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Cumin powder
• 1 tablespoon Olive oil

Directions

Step 1

Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Drain and set aside.

Step 2

In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the vegetable broth while mixing, then stir in the vegetable oil. Knead until the mixture forms a soft dough that holds together but is not sticky. Cover with a damp cloth and set aside.

Step 3

In a skillet over medium heat, warm the olive oil. Add the onion and garlic, and sauté until softened and fragrant, about 3-5 minutes.

Step 4

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the cumin powder, and season with salt to taste. Remove from heat and allow to cool slightly.

Step 5

Spread 2-3 tablespoons of the masa dough onto the center of a corn husk, spreading it into a thin, even layer, leaving about 1-2 inches at the top and bottom edges.

Step 6

Place 1-2 tablespoons of spinach filling and 1 tablespoon of dairy-free cashew cheese in the center of the masa layer.

Step 7

Fold the sides of the corn husk over the filling to enclose it, then fold up the bottom edge to create a pocket. Tie the tamale with a strip of corn husk or kitchen twine, if desired. Repeat with the remaining ingredients.

Step 8

Arrange the tamales upright in a steamer basket. Fill the steamer with water, ensuring the water does not touch the tamales. Cover and steam over medium heat for 60-90 minutes, checking occasionally to add more water if necessary.

Step 9

After cooking, allow the tamales to rest for 10-15 minutes. To check for doneness, the masa should easily pull away from the corn husk. Serve warm and enjoy!

Nutrition Facts

Serving size	(1978.2g)

Amount per serving	% Daily Value*
Calories	4371.3

Total Fat 295.8g	0%
Saturated Fat 42.4g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 6177.9mg	0%
Total Carbohydrate 395.0g	0%
Dietary Fiber 51.6g	0%
Total Sugars 27.9g
Protein 85.9g	0%

Vitamin D 0IU	0%
Calcium 980.6mg	0%
Iron 31.6mg	0%
Potassium 4608.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 7.5%

Carbs: 34.5%