Dairy free Cob Loaf

This vegan version of the kiwi classic cob loaf, is for all my kiwi’s and aussie’s this festive season! My take on the classic cob loaf is so creamy, nostalgic and delicious you won’t even be able to tell is plant-based 🫣

Eden Vegan Cob Loaf Recipe:

Ingredients:
1 round loaf
3 cups spinach, chopped
1 tub vegan cream cheese (I use AngelFood)
1 tub vegan sour cream (I use AngelFood)
2 tsp onion powder
1 tsp garlic powder
Lots of salt and pepper

Top with:
Spring onion, sliced.
Cracked black pepper

Serve with:
Carrots and cucumber

Method:
1. Pre-heat the oven to 190 degrees fan bake.
2. Cut the top off a round cob loaf and slice the inside into little squares.
3. Pull out the bread squares to leave a bread casing. Place on a tray and bake loaf and squares in the oven while preparing the filling.
4. In a mixing bowl, add spinach, vegan cream cheese, vegan sour cream and onion mix. Fold together.
5. Scoop mixture into the cob loaf and bake for 10 minutes. Sprinkle with black pepper, spring onion and serve with extra bread, carrots and cucumber sticks.