Vegan Khachapuri
Indulge in the comforting flavors of this Vegan Khachapuri, a plant-based twist on the classic Georgian cheese bread. This recipe features a fluffy homemade dough made with simple pantry staples, paired with a rich and creamy vegan cheese filling crafted from soaked cashews, nutritional yeast, and zesty lemon juice. Topped with fresh spinach and fragrant dill, each bite delivers a perfect balance of savory and bright flavors. This dairy-free, egg-free version retains the traditional "boat" shape of Khachapuri, making it a show-stopping addition to your table. Perfect for brunch, dinner, or as a shareable appetizer, this vegan take on a Georgian favorite is sure to impress vegans and non-vegans alike. Easy to follow and oven-baked to golden perfection, this recipe transforms simple ingredients into a plant-based delight that's big on flavor!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Raw cashews
- 4 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 cup Water
- 1 cup Spinach
- 2 tablespoons Chopped fresh dill
Instructions
Begin by preparing the dough. In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. Stir to mix the dry ingredients.
Add warm water and olive oil to the dry ingredients, stirring until a rough dough forms.
Turn the dough onto a floured surface and knead for about 8 minutes until it becomes smooth and elastic.
Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for approximately 1 hour, or until it doubles in size.
Meanwhile, prepare the vegan cheese filling. Soak raw cashews in hot water for about 10 minutes, then drain.
Combine soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water in a high-speed blender. Blend until smooth and creamy, adding more water a tablespoon at a time if necessary to reach a thick, spreadable consistency.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
After the dough has risen, punch it down to release air and divide it into two equal portions.
On a floured surface, roll each portion into an oval shape about 1/4 inch thick.
Transfer the rolled dough onto the prepared baking sheet.
Spread the prepared vegan cheese filling over the center of each dough oval, leaving a 1-inch border around the edges.
Top the cheese with fresh spinach and sprinkle with chopped dill.
Fold the edges of the dough over the filling, pinching the ends together to form boats.
Bake for 20-25 minutes, or until the crust is golden and firm.
Remove from the oven, let cool slightly, slice, and enjoy your vegan Khachapuri.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 20.9 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1796 mg | 38% | |
*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.
