Dairy-Free Spinach and Cheese Tamales
Delight your taste buds with these Dairy-Free Spinach and Cheese Tamales, a vibrant and plant-based twist on a beloved classic. Featuring a soft masa dough made with masa harina and vegetable broth, these tamales are stuffed with a savory filling of sautéed spinach, aromatic garlic, onions, and creamy dairy-free cashew cheese. Perfect for vegans and those avoiding dairy, this recipe showcases a harmonious blend of spices like cumin powder for bold flavor, while maintaining the familiar comforts of traditional tamales. Steamed to perfection in soaked corn husks, these tamales are tender, flavorful, and perfect for dinner parties or celebratory meals. Whether enjoyed fresh from the steamer or re-heated for a quick bite, this easy-to-follow recipe is sure to become a household favorite!
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Recipe Information
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
Instructions
Soak the dried corn husks in warm water for at least 30 minutes to make them pliable. Drain and set aside.
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.
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.
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.
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.
Place 1-2 tablespoons of spinach filling and 1 tablespoon of dairy-free cashew cheese in the center of the masa layer.
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.
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.
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
Calories |
4371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.8 g | 379% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6178 mg | 269% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 27.9 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4609 mg | 98% | |
*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.
