Planet Organic Raw Christmas Appetiser Recipe

With Christmas just around the corner, we're looking for some Christmas dinner inspiration! This delicious raw appetiser is just the thing for any dinner - whether something new or traditional turkey.

Spinach & Cashew-Cheddar Quiche

Serves: 6 people

This quiche keeps well in the fridge for up to 2 weeks, making it perfect to prep before the big Christmas dinner or with some of the leftovers.


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 'Cheddar' 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
  • juice of 1 lemon
  • 2 tbsp liquid aminos
  • 2 garlic cloves
  • 1 tsp sweet smoked paprika


For the spinach:

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



  1. Prepare 6 mini (10cm/4in) loose-bottomed tartlet tins by oiling all the inside surfaces.
  2. 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.
  3. 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.
  4. Prepare the filling by blending all the ingredients in a blender until creamy. Transfer to a large bowl.
  5. Roughly chop the spinach and stir it into the filling mixture.
  6. 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.

Top Tip

Many of us do not have a food dehydrator! However, you can use your oven on the lowest setting (the recipe recommends 48°C but we know our oven doesn't go that low)!

You could use the microwave for this but it would mean a bit of trial and error so we recomment just using the oven!

Serve the quiche warm buy popping it into the dehydrator/oven for 2 hours before serving.

Find more seasonal recipes from Planet Organic by clicking here.