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Spinach Flatbreads with Lemony Cashew Cheese & Walnuts
2 or 4 Serving Dinner

Spinach Flatbreads

with Lemony Cashew Cheese & Walnuts

We top our favorite flatbreads with wilted spinach and sauteed onions for a simple start to this meal. While many consider nutmeg to be a spice reserved for making desserts, its warm, peppery fragrance enhances earthy spinach perfectly. Dollops of velvety, lemony cheese add dimension and a sprinkling of earthy, buttery walnuts give this flatbread extra crunch.

Tags: High-Protein Soy-Free Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
680
FAT
30g
CARBOHYDRATES
78g
PROTEIN
29g

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INGREDIENTS

  1. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  2. 1 tbsp nutritional yeast
  3. 1 lemon, juiced (divided)
  4. 1 garlic clove, peeled and grated
  5. 1 tsp smoked paprika
  6. 1 yellow onion, peeled and thinly sliced
  7. 8 oz teen spinach
  8. 1/4 tsp ground nutmeg
  9. 2 flatbreads
  10. 1/2 cup walnuts, crushed
  11. 2 tbsp olive oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew, walnut), wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
680
FAT
30g
CARBOHYDRATES
78g
PROTEIN
29g

Get Recipes Delivered

INSTRUCTIONS

1
Make the lemony cashew cheese

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)

2
Make the spinach topping

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)

3
Finish the flatbreads and serve

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!

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