Dairy-Free Cheesy Spinach and Herb Stuffed Bread
Indulge in the comforting allure of this Dairy-Free Cheesy Spinach and Herb Stuffed Bread—a gourmet twist on a classic favorite that’s perfect for those avoiding dairy. This golden, handmade bread is packed with a creamy, plant-based cheese filling blended with sautéed spinach, fresh basil, parsley, and a hint of garlic, creating a flavor explosion in every bite. Enhanced with nutritional yeast for that irresistible cheesy flavor and a splash of lemon juice for brightness, this delicacy is crafted with a soft, elastic dough that’s rolled, stuffed, and baked to perfection. Ideal as a party centerpiece, brunch dish, or a savory snack, this recipe is easy to follow and delivers hearty servings in under 90 minutes. Whether you’re vegan or just exploring dairy-free options, this cheesy stuffed bread promises to be a showstopper.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1.25 cups warm water
- 3 tablespoons olive oil
- 2 cups fresh spinach
- 1 cup dairy-free cream cheese
- 1 cup dairy-free shredded mozzarella
- 2 tablespoons nutritional yeast
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Gradually add the warm water and 2 tablespoons of olive oil, mixing until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté minced garlic until fragrant. Add fresh spinach and cook until wilted. Remove from heat.
In a bowl, combine the sautéed spinach, dairy-free cream cheese, shredded mozzarella, nutritional yeast, basil, parsley, ground black pepper, and lemon juice. Mix well to form the filling.
Punch down the risen dough and roll it out on a floured surface into a rectangle about 16x12 inches.
Spread the spinach and herb filling evenly over the dough, leaving about 1-inch border along the edges.
Carefully roll the dough from one of the longer sides into a tight log, pinching the seams to seal.
Transfer the log onto a baking sheet lined with parchment paper, seam side down. Allow it to rest for about 10 minutes.
Using a sharp knife, make shallow diagonal cuts on the top of the log for decoration, if desired.
Bake in the preheated oven for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped.
Allow to cool slightly before slicing and serving warm.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 376.6 g | 137% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 13.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1520 mg | 117% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 880 mg | 19% | |
*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.
