Vegan Cheese Empanada
Discover the irresistible delight of Vegan Cheese Empanadas—a plant-based twist on the beloved savory pastry that's bursting with creamy, cheesy flavor and flaky goodness. This recipe features a tender homemade dough crafted from all-purpose flour, vegan butter, and a hint of apple cider vinegar for the perfect texture. The filling is a rich and velvety sunflower seed cheese, blended with nutritional yeast, lemon juice, and smoky paprika for a depth of flavor that's sure to impress. Baked to golden perfection, these empanadas are both dairy-free and egg-free, making them ideal for vegans and anyone craving a wholesome yet indulgent treat. Perfect as a snack, appetizer, or main course, serve these crowd-pleasers warm and pair them with your favorite dipping sauce for an unforgettable experience. Keywords: vegan empanadas, dairy-free recipe, sunflower seed cheese, plant-based pastry.
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Recipe Information
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
Instructions
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.
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.
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.
Meanwhile, prepare the sunflower seed cheese filling. Drain and rinse the soaked sunflower seeds and place them in a food processor.
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.
Stir in the chopped parsley to the cheese mixture and adjust seasoning as desired. Set aside.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
Place a heaping tablespoon of sunflower seed cheese filling in the center of each dough circle.
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.
Arrange the empanadas on the prepared baking sheet. Optionally, brush the tops lightly with additional almond milk 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 delicious vegan cheese empanadas as a snack or main course!
Nutrition Facts
Calories |
3021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 7.7 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 261 mg | 20% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1610 mg | 34% | |
*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.
