Ingredients Jump to Instructions ↓

  1. 1/2 cup nutritional yeast

  2. cup soymilk powder

  3. 2 t. salt , plus more to taste

  4. cup dairy-free mayonnaise

  5. 1 cup plain unsweetened soymilk

  6. 1 egg yolk, lightly beaten

  7. 1 12-oz. package extra firm Silken tofu

  8. 1 T. olive oil, plus more for brushing

  9. 1/2 cup finely chopped onion

  10. 16 oz. frozen spinach, thawed

  11. 1 package whole wheat dairy-free filo dough

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375F. Lightly oil a 6" round deep-dish soufflé or casserole dish, or, alternatively, a 9"x5" loaf pan. Line a large baking sheet with parchment paper. Set aside. (Note: if using the loaf pan, reduce baking time by five minutes.)

  2. Make the cheese. In a small bowl, combine the nutritional yeast, soymilk powder and salt. Set aside.

  3. In a small sauce pan over low heat, heat the mayonnaise with the soymilk, whisking in the dry ingredients until well combined. When mixture is warm but not hot, whisk in the yolk. Stirring constantly, continue to cook over low heat until mixture is the consistency of a thick sauce. Remove from heat.

  4. In a blender, blend the tofu until creamy, about 1 minute. Carefully add the cheese sauce to the blender and pulse until well combined. Stir in more salt to taste, if desired. Pour into the prepared dish and bake until puffed up and golden, about 15 minutes.(Mixture should still be a little runny in the middle.)

  5. Meanwhile, in a heavy-bottomed skillet over medium heat, heat the oil, adding the onions once hot. Stirring frequently, cook until fragrant, about 6 minutes. Stir in the spinach and sauté for just 1 minute more. Remove from heat and fold into the cheese mixture.

  6. Lay several sheets of filo dough on the prepared baking sheet, and brush generously with oil. With a pizza cutter or sharp knife, cut the sheets length-wise to form several strips about 3" in width.

  7. Assemble the triangles. Place 3-4 T. of filling at the end nearest you of one strip. As if you were folding a "paper football" or flag, fold one corner up to the opposing edge of the strip, forming a triangle, and continue folding the lower corner of the triangle to the opposing side until you've reached the end of the filo strip. Tuck the end of the filo strip into the pocket you've made in the triangle. Place your finished triangle on the prepared sheet and repeat until you've used all of the filling.

  8. Brush the triangles generously with oil and bake until golden brown, about 15 minutes.


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