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+ servings
Spinach Tart

Vegan Spinach Tart

Inspired by Elizabeth Minchilli, this Vegan Spinach Tart is low carb, and delicious!

Course Breakfast
Cuisine Italian
Keyword breakfast, spinach, tart, vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 423 kcal


  • 2 Pounds Spinach Fresh
  • 1 Cup Spent Almond Meal
  • 7.5 Ounces Extra Firm Tofu (1/2 Block)
  • 2 Tablespoons Lemon Juice Fresh
  • 6 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Nutmeg
  • 4 Tablespoons Vegan Buttery Sticks melted
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 1/2 Cup Almond Milk
  • 4 Tablespoons Olive Oil Extra Virgin
  • 1/2 Cup Pine Nuts


  1. Preheat oven to 350 degrees Fahrenheit, and line an 8 inch cake pan with parchment paper.

  2. In a large pot over high heat, add in 4 cups of water, and the spinach. Heat until the spinach has wilted, about 10 minutes. Drain, and let cool. When cool enough to handle, place in a clean towel, gathering the sides of the towel around the spinach. Make a ball, and squeeze all of the moisture out of the spinach. When you think you've got it all, let it rest for a little bit, and then squeeze some more. Set aside.

  3. In a large bowl, crumble the tofu with your hands. Add in the spent almond meal (or almond flour), lemon juice, nutritional yeast, nutmeg, melted vegan butter, salt, pepper, almond milk, and 3 tablespoons of olive oil. Mix well

  4. Roughly chop the wilted spinach and add to the bowl, mixing well with a fork to ensure that no solid clumps of spinach remain. Add the mixture to the cake pan, and smooth with an offset spatula or back of a spoon.

  5. In a small food processor, add the pine nuts, and remaining tablespoon of olive oil. Spread this mixture over the top of the tart. Place in the oven, and bake for 50 minutes, or until the pine nuts have a deep golden color.

  6. Remove from oven, and let cool for 10 minutes. Run a butter knive along the sides of the tart to release it from the pan. Then, invert the tart onto an intermediate platter or cookie sheet, and then re-invert back onto a serving platter. Serve immediately!

Recipe Notes

  • If you don't make your own almond milk, you can substitute almond flour instead.  Add 2 more tablespoons of almond milk to make up for the moisture loss.
Nutrition Facts
Vegan Spinach Tart
Amount Per Serving
Calories 423 Calories from Fat 320
% Daily Value*
Fat 35.5g55%
Saturated Fat 4.8g30%
Sodium 607.8mg26%
Carbohydrates 13.8g5%
Fiber 8.8g37%
Sugar 1.3g1%
Protein 16.9g34%
* Percent Daily Values are based on a 2000 calorie diet.