If you want to have an amazing lunch box at work, a raw spinach & cashew quiche is the answer. It is not only easy and fun to make, but it is also very delicious!

raw cashew

For the base:

  • 130g (4½oz) cashew nuts, soaked for 4–6 hours
  • 150g (5½oz) almonds, soaked for 6–8 hours
  • 100g (3oz) ground flaxseed
  • 1 white onion
  • 2 garlic cloves, minced
  • 3 tbsp extra virgin olive oil, plus extra for oiling
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • ½ tsp Himalayan salt
  • For the filling:
  • 100g (3oz) pine nuts
  • 100g (3oz) macadamia nuts
  • 120ml (4fl oz) water
  • 80ml (3fl oz) extra virgin olive oil
  • 8 sundried tomato halves, soaked if too dry with juice of 1 lemon
  • 2 tbsp liquid aminos
  • 2 garlic cloves
  • 1 tsp sweet smoked paprika

raw spinach & cashew quiche

For the spinach:

  • 60g (2oz) spinach leaves to garnish 
  • (optional)basil leaves and/or micro leaves

Prepare 6 mini (10cm/4in) loose-bottomed tartlet tins by oiling all the inside surfaces. Process all the base ingredients in a food processor with an S-blade. Divide the mixture evenly between the prepared tins.

Using your fingers, press the dough into the bottom and up the side of each pan to create a crust.

Transfer the tins to the dehydrator and dehydrate for 10 hours at 48°C. Remove all casings, including the bottoms, and return the crusts to the dehydrator for another 10 hours on mesh trays. Prepare the filling by blending all the ingredients in a blender until creamy.

Transfer to a large bowl.

Roughly chop the spinach and stir it into the filling mixture. Divide the filling into 6 equal portions and scoop 1 portion into each of the shaped crusts. Smooth the tops slightly.

Return the filled crusts to the dehydrator for another 6–8 hours.

That’s done! You have your raw spinach & cashew quiche and you can keep it in the fridge for a few days.

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