Sep 12, 2013

Vegan Spinach Soufflé. Recipes Happen.

Some of the best recipes happen because of mistakes. I would love to take credit for creating this lovely, fluffy soufflé on purpose. But this one happened by pure chance! I was originally going for a creamed spinach. After a little too much enthusiasm in the food processor I realized that the texture would never pass for creamed spinach. But it looked a lot like… a soufflé. Hmm…

So I added some baking powder, crossed my fingers and popped it in the oven, using the same baking method I’ve used in the past for any egg-based soufflé-type recipe: start it high, then turn it down.

I really couldn’t help peeking in the oven to see how it was doing. When I turned the oven down at the 15-minute mark, I snuck a look. I had to open the door anyway so the oven could cool down (that was my excuse)… so far, so good! I closed the oven door and mustered some self-control to leave it closed. Thirty minutes later… what do you know? It was perfect.
Yes. Recipes happen.


  • 1 pound fresh baby spinach
  • 1 block extra firm tofu
  • ½ cup raw cashews
  • ½ cup water
  • 1 tsp baking powder
  • 2 tsp onion powder
  • ¼ tsp ground black pepper
  • 1 TBS yellow mustard
  • 1 tsp ground nutmeg, plus a little more for dusting the top
  • 2 tsp tamari or Bragg Liquid Aminos (optional)


  1. Steam the spinach until wilted.
  2. Preheat oven to 425° F.
  3. Grease a casserole dish. The spinach will rise a little, so use a dish that will hold the mixture but give it a little room to grow (I used an oblong dish, about 12″ x 5″).
  4. Blend the cashews and the water in a high powdered blender until smooth.
  5. Drain the water from the tofu (don’t squeeze the excess) and place it, the blended cashews and all remaining ingredients, except the spinach, into a food processor and process until smooth.
  6. Add the spinach and pulse until the spinach is well incorporated, but not totally puréed. You still want to see pieces of spinach in there!
  7. Pour mixture into the baking dish and sprinkle with a little more nutmeg.
  8.  Bake for 15 minutes, then turn the oven down to 350° F and bake an additional 30 minutes.

Serves 4 as a side dish. Enjoy!

Healthy trails,

9 responses to “Vegan Spinach Soufflé. Recipes Happen.”

  1. Anonymous says:

    Dear Helyn
    this Mis-take looks like it had the hand of fate in it I am definatly making this one. Thanks for all you do.

  2. Susan S. says:

    I can't wait to try this, Helyn! Thanks.

    Susan S

  3. masaravati says:

    I don't have any spinach on hand. Do I dare replace fresh with frozen spinach? What do you think?

  4. Helyn says:

    I think that frozen spinach would work. Just make sure you squeeze as much water from it as possible once it is thawed. LEt me know how it turns out! 🙂

  5. Shari says:

    I made a test batch of this prior to Thanksgiving and it's delicious! I finished it off all by myself in 3 days!

  6. Helyn says:

    YAY! Thanks for your feedback, Shari! Glad you enjoyed it. 🙂

  7. Anonymous says:

    I've never tried making a souffle before, but I'm tempted to try this recipe!
    I'm not much into mustard, or tamari. Are there any replacements that would work instead of these?

  8. Helyn says:

    The mustard adds a little tang, the tamari adds sodium. A little lemon juice would add a nice tang and you could use a pinch of salt if that's on your eating plan. But you could just You could leave both of those ingredients out and sub with your favorite spices. Hope this helps!

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