Napoleon of Spinach, Avocado & Cashew Sour Cream

Napoleon of Spinach, Avocado & Cashew Sour Cream
Sour cream avocado napoleon on a blue plate and wooden background

This recipe was take from Issue 8 of News from the Kitchen, its great for snacks but you do need to give a bit of time in making this delicious Napoleon of Spinach.

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4.75 from 8 votes

Napoleon of Spinach, Avocado & Cashew Sour Cream

The Napoleon of Spinach has two layers with the spinach sandwiched in between.

Nutrition (For one serving)

Calories: 1395kcalCarbohydrates: 79gProtein: 35gFat: 115gSaturated Fat: 17gSodium: 4820mgPotassium: 3224mgFiber: 36gSugar: 22gVitamin A: 18216IUVitamin C: 232mgCalcium: 364mgIron: 15mg


Napoleon crackers

  • 1 cup tomatoes
  • 1 tbsp Italian seasoning
  • 3 sun-dried tomato halves
  • 15 basil leaves
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp agave
  • 1/2 cup pumpkin seeds meal
  • 1/2 cup flax seeds meal

Cashew sour cream

  • 1 cup cashews
  • 1/2 cup water
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 3 tsp lemon thyme or regular thyme, minced

Pepper sauces - first part

  • 2 red peppers chopped
  • 2 tbsp olive oil
  • 1 tsp salt

Pepper sauces - second part

  • 1 tsp olive oil
  • 3 tsp water
  • 1 tsp lemon juice


  • 10 oz spinach
  • 2 tsp salt
  • 2 tbsp olive oil
  • 2 avocados small


Napoleon crackers

  • Put the pumpkin and flax seeds in a high-speed blender or coffee grinder to turn them in a powder or meal.
  • Then add the rest of the ingredients in a high-speed blender until smooth.
  • Spread in 6 even rounds on a dehydrator sheet, and dehydrate for a few hours until they can be removed from the sheet. Dehydrate for a further 6 – 8 hours at 115 degrees F, or overnight until fully dried.

Cashew sour cream

  • Blend all ingredients, except the thyme, in a high-speed blender until smooth.
  • Add thyme and pulse until fully mixed in.

Pepper sauces

  • Mix the first part of the ingredients in a bowl and dehydrate for 6 – 8 hours at 115 degrees F.
  • Once removed from the dehydrator, place in a high-speed blender along with the second part of the ingredients.
  • Blend until smooth. You may have to add more water, depending on how dry your peppers got during dehydrating.
  • This recipe is for a red pepper sauce, if you want a yellow pepper sauce, you can replace the red peppers for yellow peppers.


  • Prepare spinach by mixing in a large bowl with salt and olive oil. Massage the spinach until it wilts and takes on a lightly cooked appearance.
  • Cut open avocados and, using a spoon, remove the flesh from each half in whole pieces. Cut each piece into a ‘fan’ by slicing them several times, 4/5ths down the length, leaving them connected at the top. You should then be able to fan them out.
  • Assemble by starting with a napoleon cracker, then adding a layer of spinach, one of the sliced avocado halves, and finally some of the creamed cashews. Repeat this for a second time and garnish with the pepper sauces.


In this recipe, I have shown you how to make the pumpkin seeds and flax seeds into a meal but you can also buy these in powder/meal form from your local groceries or online.
Rate This Recipe
4.75 from 8 votes
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