Vegan dumplings stuffed with spinach and cashew ricotta

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Today I have a recipe for you, which is perfect for a brunch, a party, as a gift for a birthday or just to snack in between! ? Namely vegan dumplings with spinach and homemade cashew ricotta. The best is that you can prepare them easy and even a day before, because you can serve them hot or cold. Both taste super delicious. Moreover, you can fill them so versatile, however, you want.


Since I was invited to a brunch a few days ago and did not want to go there empty-handed, I immediately considered which savory snacks I could take with me. As you may already know, I really like the combination of garlic or onions with spinach, and somehow I like packing it in a pastry. However, because I think that ravioli or pierogi are a bit impractical as a party snack, I decided to make savory stuffed dumplings.


For the basic recipe of the dough, you need only a few ingredients, because the dough is just made of flour, water, oil and salt. These ingredients are simply kneaded to a dough and then left to rest for 1/2 hour. Later you can simply roll out the dough, and cut it as desired, stuff and fold. For a prettier shape, you can of course also use a ravioli or cookie cutter. Here I linked some -> “kitchenware“.


Of course, the filling can be created suitable to your mood from all kinds of vegetables, herbs, nuts and other plant-based products. Also, pestos are great as a filling. If you enter “pesto” in the search function here on my blog, you can also find some recipes. For this recipe today, I have chosen a vegan spinach-cashew-ricotta filling. I made the vegan ricotta myself from cashew nuts. But you can also use vegan feta or cream cheese from the supermarket.

If you tried the recipe, I would appreciate a comment. You can also post a picture on Instagram and link it to @biancazapatka, so I can see your great creations. ?

Vegane Teigtaschen mit Spinat und Cashew-Ricotta

Vegan dumplings stuffed with spinach and cashew ricotta

A delicious recipe for vegan dumplings filled with homemade cashew ricotta and spinach. They taste warm and cold super delicious and are the perfect snack for any time but also as a side dish always suitable.
5 from 5 votes
Print Pin Rate
Course: Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks
Cook Time: 25 minutes
Servings: 4 servings
Author: Bianca Zapatka



  • 200 g of flour
  • 1/2 tsp of salt
  • 3 tbsp of oil
  • 100 ml water lukewarm

Cashew Ricotta:

  • 250 g of cashew nuts
  • 50 ml of water
  • 2-3 tbsp of nutritional yeast flakes
  • 1 small clove of garlic
  • 2 tbsp of lemon juice
  • salt
  • pepper


  • 500 g fresh spinach
  • ½ bunch of spring onions
  • 300 g cashew ricotta (or vegan cream cheese / feta cheese)
  • 1 tsp grated lemon peel (optional)
  • salt
  • pepper
  • nutmeg (optional)

To Cover:

  • 2 tbsp of milk
  • 2 tbsp of oil

Further Ingredients:

  • oil to grease the baking sheet



  • Mix flour with salt and oil in a bowl.
  • Add 125 ml of lukewarm water and knead everything with the dough hooks of a electric hand mixer to a smooth dough.
  • Then let the dough sit for about 30 minutes.

Cashew ricotta:

  • Soak the cashew nuts for at least 4 hours (or better overnight). *
  • Then rinse the soaked cashew nuts and blend with all the other ingredients in a food processor. Pulse until you get a ricotta-like texture. (Meanwhile, stop the blender to scrape off the edges.)


  • Wash spinach and allow to collapse in a skillet with a bit of boiling water while stirring occasionally. Then drain, squeeze a bit and finely chop.
  • Wash spring onions and chop finely, too.
  • Mix spinach, spring onions, cashew ricotta, nutritional yeast flakes (and lemon peel). Season with salt, pepper (and nutmeg).
  • Knead the dough on a lightly floured surface again. Then roll out thinly and cut out 10 cm squares. *
  • Fill the squares with a bit of the filling and fold them once diagonally. Press the edges with a fork.
  • Brush a baking tray with oil and place the stuffed dumplings on top.
  • Whisk the oil with milk, coat the dumplings with it and bake in a preheated oven (180°C top / bottom heat) for approx. 25 minutes until golden brown.
  • Serve either warm or cold.


  • For a faster version (without soaking cashew nuts) you can also cook them for just 10 minutes.
  • If you do not want to cut the dough, you can also use ravioli or cookie cutters.


A delicious recipe for vegan dumplings filled with homemade cashew ricotta and spinach. They taste warm and cold super delicious and are the perfect snack for any time but also as a side dish always suitable.


  1. Avatar
    Nina Barco
    12. May 2018 / 18:57

    Hello…i am new here But I’m trying to understand why your recipe for the vegan spinach and ricotta feel dumplings has milk in it?

      • Avatar
        27. December 2018 / 6:27

        Hi Bianca,

        What is the purpose of nutritional yeast ? Does it have a substitute?


        • Bianca Zapatka 28. December 2018 / 18:21

          Hi Reyna,
          Nutritional yeast is a seosoning which add a cheesy flavor and a better texture to your dishes. You can omit it but I recommend to add it 😊
          Lots of love,
          Bianca ❤️

  2. Avatar 25. June 2018 / 16:52

    Oh yum! I couldn’t resist this picture so just had to make these dumplings. They didn’t disappoint. Easy to make and super delicious. My whole family loved them. Will make again for sure!!

    • Bianca Zapatka 26. June 2018 / 12:45

      Hi Traci,
      Thank you for your feedback! So glad that you liked the recipe and that everyone was happy 🙂
      Much Love,
      Bianca ❤️

  3. Avatar
    Leila Nucci
    30. June 2018 / 20:42

    Super delicious and easy to prepare! Third time I’ll make them. Thanks for sharing.

    • Bianca Zapatka 1. July 2018 / 18:12

      Thank you Leila!😊
      So glad that you like the recipe so much!
      Much love,
      Bianca ❤️

  4. Avatar
    yawen cheng
    22. July 2018 / 5:24

    About how many dumplings will I get from this recipe?Also, do I use 100ml warm water or 125ml water for the dough? There is a discrepancy between the ingredient list and the direction. Thank you very much1

    • Bianca Zapatka 23. July 2018 / 18:54

      Hi 😊
      You need 100ml water but it‘s okay, if you use a little bit more. The amount depends on the size. You can cut them in a bigger size or smaller. I usually make about 9-12.
      Much love,
      Bianca ❤️

  5. Avatar
    17. August 2018 / 19:32

    The absolute BEST vegan recipe yet! I just found Bianca on IG and I am SO excited to try all of her dishes. This was so much fun for my family and I to make!! Thanks Bianca!!

    • Bianca Zapatka 18. August 2018 / 13:01

      Hi Taylor,
      Thank you so much! So glad that you like my recipes. 😊
      I really appreciate it!
      Lots of love,
      Bianca ❤️

  6. Avatar
    19. February 2019 / 3:41

    200 g flour= ? cups
    300 g almond ric. = ? cups
    500 g spinach = ? cups
    Some measurements are in tbsp, some in ml some in g (grams?)
    Sorry i am an old dog and am confused about the measurements.

    • Bianca Zapatka 22. February 2019 / 12:19

      200 g flour = ~ 1 1/2 cups flour
      300 g Ricotta = is the amount stated in the recipe for the Cashew Ricotta (1 2/3 cups Cashews (250g) plus 1/4 cup water (50ml)
      500 g Spinach = ~ 1 lbs

      The amount may vary depending of how many Dumplings you make and how much of the filling you add. However, if you have any filling left, you can serve it as Dip because it also tastes delicious how it is. I always recommend making more of the filling. You can store it in a sealed jar in the fridge for up to 3 days.
      Hope this helps.
      Lots of love,
      Bianca ❤️

      Hope this helps 🙂

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