Dairy-Free Cheese Empanada
Experience the irresistible delight of Dairy-Free Cheese Empanadas, a modern twist on a classic comfort food that's perfect for those seeking a dairy-free lifestyle without sacrificing flavor. These golden pockets feature a tender, olive-oil-based dough encasing a silky, dairy-free cream cheese filling enhanced with nutritional yeast, smoked paprika, and fresh cilantro for a savory depth that will have your taste buds dancing. Crafted with easy-to-follow steps, this recipe blends indulgent textures and bold, cheesy flavors—all without dairy—making it an ideal option for lactose-sensitive guests or plant-forward dinner parties. Serve these empanadas warm or at room temperature as a crowd-pleasing appetizer, snack, or lunch dish. With a prep time of just 30 minutes and a golden-baked finish in under an hour, these empanadas are your new go-to for standout dairy-free recipes.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Cold water
- 0.33 cup Olive oil
- 1 cup Dairy-free cream cheese
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Chopped fresh cilantro
- 0.25 teaspoon Ground black pepper
- 1 cup Dairy-free shredded cheese
- 1 egg Egg wash (1 egg beaten with 1 tablespoon water, optional for glazing)
Instructions
In a large bowl, combine the all-purpose flour and salt. Mix well to evenly distribute the salt.
Add the cold water and olive oil to the flour mixture. Stir until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead gently until smooth, about 3-5 minutes. If the dough is too sticky, add a little more flour.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to rest.
While the dough is chilling, prepare the filling. In a medium bowl, mix together the dairy-free cream cheese, nutritional yeast, garlic powder, onion powder, smoked paprika, chopped cilantro, ground black pepper, and dairy-free shredded cheese until well combined.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the dough to about 1/8-inch thick. Use a round cutter (about 4-5 inches in diameter) to cut the dough into circles.
Place about 1 tablespoon of the filling mixture in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative edge.
Place the empanadas onto the prepared baking sheet.
Brush the top of each empanada with egg wash if desired for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow to cool slightly before serving. Enjoy your dairy-free cheese empanadas warm or at room temperature.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 1.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 970 mg | 75% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 735 mg | 16% | |
*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.
