Dairy-Free Cob Loaf

Cooking Gluten-Free with Chef Cynthia Louise

The glory of a humble loaf of bread filled with greens and cheese sauce that's full-flavored, baked, and served to your friends and family. This dish is a crowd pleaser.

Serves: 2

Ingredients

(use organic where possible)

FOR THE COB LOAF

• 2 cups cashew nuts
• 1 cup water
• 1 cup savory yeast, or more if you like
• 1 large bunch baby spinach
• 1 large zucchini, grated, moisture removed
• 1 large cucumber, grated, moisture removed
• ½ cup spring onions, thinly sliced
• 1 cup fresh basil, finely chopped
• 1 clove of garlic
• 1 large gf cob loaf or 2 medium sourdough gf bread loaves
• Salt, to taste
• Black Pepper, to taste

FOR BRUSHING

• 3 garlic cloves, peeled and grated (optional)
• 2 tbsp olive oil

Directions

1. Preheat your oven to 340 °F (170 °C).
2. Line a tray with baking paper and set aside. 
3. Add the cashews, water, savory yeast, salt, and pepper into your blender. 
4. Blend until completely smooth, creamy and thick. 
5. Taste, adjust the seasonings if needed and set aside. 
6. Combine all the greens in a large bowl and squeeze out the juice.
7. Season with salt and pepper and then pour in the cheesy mix. 
8. Mix well until combined and set aside. 
9. Cut off the top of the cob loaf and pull the soft bread out. Do not discard the soft bits. 
10. Fill the cob loaf with the spinach and cheese filling and pop the bread lid on.
11. Mix together the garlic cloves and olive oil and brush over the loaf. 
12. Season with salt and pepper and place on the tray together with the soft bits.
13. Bake for 20 to 40 minutes.
14. Allow resting for 5 to 10 minutes before serving.