Savoury vegan veggie strudel with cashew sour cream

I love anything puff pastry. And strudel, savoury or sweet, is one of my favourite dishes. It's very easy to make and perfect for parties or as potluck.

I often make strudel when I have guests. It only takes a short time of preparation and then you just put it in the oven while you're having a chat with your guests. If you want to reduce the preparation time even more just replace the potatoes with the same about of mixed frozen vegetables. This way preparation time should come down to around 10 minutes. And if you don't have cashews at home serve it either with vegan yoghurt or vegan mayo (I would add a bit of vegan milk to it so it's a bit more liquid). As you can see this is quite a versatile dish and you can tweak the ingredients a bit depending on what you've got in your larder or fridge. You can even exchanged the smoked tofu with quinoa or beans. Even though this is really simple and adaptable, if you stick to the seasoning, you will be able to create a wonderful vegan dish with very little effort.

This strudel is amazing all year round or also perfect for a vegan Christmas dinner.

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The veggie strudel smelled just amazing when it came out of the oven.

vegan veggie strudel

This vegan strudel is also perfect as a Christmas dinner!

Photo credits go to my friend and photographer Piotr Kowalczyk from

vegan veggie strudel

Share this delicious vegan strudel with your friends at Christmas or all year round.

Photo credits go to my friend and photographer Piotr Kowalczyk from

Phil from Exceedinglyvegan

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Vegan recipes

INGREDIENTS (4 portions):


Strudel ingredients:

  • 1 leek
  • 1/2 medium aubergine
  • 100 g closes up chestnut mushrooms
  • 100 g smoked tofu (or same amount of quinoa or cooked beans
  • 1 1/2 tsp minced garlic
  • 175 g cooked potatoes in cubes
  • 2 tbsp tomato purée
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp mixed herbs
  • Pepper to taste
  • 100 g spinach
  • 1 puff pastry sheet (I buy the ready rolled one)

Cashew sour cream ingredients:

  • 3/4 cup cashew nuts
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder


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Preheat your oven to 180C (360F).

Cook 175g of potatoes. When cooked cut into small cubes.

Finely slice the leek and mushrooms and cut the aubergine and smoked tofu into small cubes.

Sauté the leek, mushrooms, aubergine and smoked tofu in a large pan in some olive oil for a few minutes (make sure especially the leeks and aubergines have softened). Then add all other strudel ingredients and mix together.

Now unroll the puff pastry sheet (I always buy the one that already comes on a baking sheet) and evenly spread the above mix to the middle of the sheet (basically the same way you would make a wrap). Then fold the bottom part of the sheet over the mixture and then the top part and slightly press it down so it doesn't open up when it's baking. Then fold in both ends. Bake for 25-30 minutes or until the pastry gets a golden colour.

While this is baking put all cashew sour cream ingredients into a small blender (like a smoothies blender) and blend until you get a smooth paste. Depending on the blender you might have to add a bit more water to get a smooth cream.

When the strudel is done cut it into slices and serve with the cashew cream and a fresh green salad. Enjoy!

And if you enjoy strudel why not try my easy vegan spinach pie or 'spanakopita'.

easy vegan spinach pie spanakopita

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