Vegane Teigtaschen mit Spinat und Cashew-Ricotta
Servings: 4 servings

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 2 votes
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Course: Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks
Cook Time: 25 minutes
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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!