Vegan Cheese Empanada
Indulge in the comforting flavors of these Vegan Cheese Empanadas, a plant-based twist on a classic favorite that's perfect for any occasion. Featuring a flaky, golden-brown pastry shell made with vegan butter or coconut oil, these empanadas are filled with a creamy sunflower seed-based "cheese" spread that's bursting with umami goodness from nutritional yeast, smoked paprika, and fresh parsley. With a balance of wholesome ingredients and a versatile, dairy-free filling, these empanadas are as satisfying as they are easy to make. Ideal as a snack, appetizer, or light main course, these savory treats will impress vegans and non-vegans alike. Ready in just over an hour, they’re baked to perfection, making them a healthier take on traditional fried empanadas. Whether you're meal prepping, entertaining, or treating yourself, these vegan delights are sure to become a household favorite!
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Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup chilled vegan butter or coconut oil
- 0.5 cup cold water
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 1 cup sunflower seeds (soaked for at least 2 hours or overnight)
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- 2 tablespoons unsweetened almond milk
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Directions
Step 1
Start by preparing the dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled vegan butter or coconut oil and cut them into the flour using a pastry blender or two knives until the mixture resembles coarse crumbs.
Step 2
In a measuring cup, combine cold water with the apple cider vinegar. Gradually add the water mixture to the flour mixture, stirring with a fork until the dough just comes together.
Step 3
Turn the dough onto a floured surface and knead gently just until it forms a smooth ball. Wrap in plastic wrap and refrigerate for at least 20 minutes.
Step 4
Meanwhile, prepare the sunflower seed cheese filling. Drain and rinse the soaked sunflower seeds and place them in a food processor.
Step 5
Add nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, unsweetened almond milk, salt, and black pepper to the food processor. Blend until smooth and creamy. You may need to scrape down the sides of the processor a few times.
Step 6
Stir in the chopped parsley to the cheese mixture and adjust seasoning as desired. Set aside.
Step 7
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 8
Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten into a disk on a floured surface. Roll each disk into a circle about 5 inches in diameter.
Step 9
Place a heaping tablespoon of sunflower seed cheese filling in the center of each dough circle.
Step 10
Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges decoratively.
Step 11
Arrange the empanadas on the prepared baking sheet. Optionally, brush the tops lightly with additional almond milk for a golden finish.
Step 12
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Step 13
Allow to cool slightly before serving. Enjoy your delicious vegan cheese empanadas as a snack or main course!
Nutrition Facts
| Serving size | (797.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2878.1 |
| Total Fat 174.7g | 0% |
| Saturated Fat 42.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1988.4mg | 0% |
| Total Carbohydrate 270.2g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 7.4g | |
| Protein 68.1g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 266.6mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 1505.0mg | 0% |
Source of Calories