Spinach Flatbreads
with Lemony Cashew Cheese & Walnuts
We top our favorite flatbreads with wilted spinach and sautéed onions for a simple start to this meal. While many consider nutmeg to be a spice reserved for desserts, its warm, peppery fragrance enhances spinach perfectly. Dollops of velvety, lemony cheese add dimension and a sprinkling of earthy, buttery walnuts give this flatbread extra crunch.
INGREDIENTS
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp nutritional yeast
- 1 lemon, juiced (divided)
- 1 garlic clove, peeled and grated
- 1 tsp smoked paprika
- 1 yellow onion, peeled and thinly sliced
- 8 oz teen spinach
- 1/4 tsp ground nutmeg
- 2 flatbreads
- 1/2 cup walnuts, crushed
- 2 tbsp olive oil*
- Salt*
- Pepper*
INSTRUCTIONS
Preheat oven to 450°F. Stir together herb garlic cheese, nutritional yeast, just half the lemon juice, garlic, paprika, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. (4-serving meal: 2 tbsp olive oil)
Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add onion and a pinch of salt and pepper and cook until starting to brown, 8 to 10 minutes. Add spinach and nutmeg and cook until spinach is wilted, 3 to 4 minutes. (4-serving meal: 2 tbsp olive oil)
Place flatbreads directly on oven rack and bake until slightly crisp, 4 to 5 minutes. Top each flatbread evenly with spinach and onions. Drizzle with remaining lemon juice. Cut spinach flatbreads into quarters, dollop with lemony cashew cheese, and top with walnuts. Enjoy!
SIMILAR RECIPES
Stuffed Sweet Potatoes with Crispy Chickpeas & Green Goddess Tahini
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Stuffed Portobello Mushrooms with Roasted Red Peppers & Tzatziki
Green Shawarma Burgers with Lemon-Sesame Yogurt & Cucumber Salad
Lemon Braised Chickpeas with Rosemary & Cashew Cheese
