Vegan Tamales Filled with Spinach and Cashew Cream

Ingredients

• 2 cups masa harina
• 1 cup water
• 4 cups spinach
• 1 cup cashews
• 1 cup vegan butter
• 3 cloves garlic
• 1 cup salsa
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 tablespoons lime juice
• 12 pieces corn husks

Instructions

1. 1

   Soak the corn husks in warm water for at least 30 minutes to soften them.

2. 2

   In a blender, combine the soaked cashews, garlic, lime juice, and 1/4 cup of water. Blend until smooth and creamy, adding more water as needed. Set aside.

3. 3

   In a large skillet, melt the vegan butter over medium heat. Add the spinach and sauté for about 5 minutes until wilted. Season with salt and cumin.

4. 4

   In a mixing bowl, combine the masa harina and remaining water. Mix until a soft dough forms. If the dough is too dry, add more water, 1 tablespoon at a time.

5. 5

   Take a soaked corn husk and spread about 1/4 cup of masa dough onto the center, leaving space at the edges. Add a spoonful of the sautéed spinach and a spoonful of cashew cream filling on top.

6. 6

   Fold the sides of the corn husk over the filling, then fold the bottom up to create a pocket. Repeat with remaining husks and filling.

7. 7

   Place the tamales upright in a steamer pot. Fill the bottom of the pot with water, ensuring it doesn’t touch the tamales. Cover and steam for about 1 hour, checking occasionally to add more water if necessary.

8. 8

   Once the tamales are firm and the masa pulls away easily from the husk, remove them from the steamer. Let them cool slightly before serving.

9. 9

   Serve the tamales warm with salsa on the side.