Hi Friends! I have teamed up with two of my friends Christina and Lana to share some of our favorite holiday recipes and traditions! This is the first year we have gone and cut down our own tree and I am so happy we have started this tradition. Better yet, there is a lovely Christmas Tree farm right near our home. I look forward to going with Ava and enjoying such a fun time together!

This is the second year I make my Christmas Tree breadsticks and I think they will be a staple every year! Delicious and pretty to look at this will most definitely be a hit at your holiday gathering! I start this recipe by using the same ingredients I use for my spinach and artichoke dip and with a few tweaks make this breadstick recipe! Take a look at my step by step instructions! I hope you enjoy it as much as I do!

The base of our spinach dip includes some whole and natural ingredients that are protein packed and super good for you!

We make a cream base for the dip by mixing cashews with tofu and seasonings. This creates a great creamy base for the spinach and cheese to mix with and then go on the bread.

See my detailed IGTV video for how to make this! But take your croissant dough, spread on cookie sheet and cut into a triangle or Christmas Tree shape. Ensure the layers are even and not too thick anywhere. Add the creamy spinach mixture in a thin layer onto the dough.

Cover with the other dough you’ll have. Then carefully begin to cut the tree while leaving the middle uncut. Do 1/2 inch strips all the way down.

Gently then grab a tiny pieced and twist up. The goal is to keep the pieces from separating when you twist. Place in oven. Cook on lower hear for longer time to ensure it cooks evenly. You don’t want the filling to be super thick or it will never cook through.

Bake in the oven and prepare to be SUPER excited at how cute this will look!

I like to twist a tiny piece of croissant which I bake separately that can be the trunk of the tree.

RECIPE “ Oh Christmas Tree”

INGREDIENTS:

2 packages of croissant rolls, or croissant dough.

1/2 cup cubed tofu (organic non GMO) drained well ( this is approximately 1/4 package) 

1/2 cups unsweetened coconut milk ( refrigerated not canned)

1/2 cups raw cashews ( soaked overnight) 

2-3 cloves of garlic ( peeled) 

1/2 Tbs nutritional yeast 

1/2 Tbs fresh lemon juice

1/2 tsp olive oil 

1/2 tsp apple cider vinegar 

1/2 tsp salt 

1/2-3/4 cup vegan mozarella ( I use violife brand )

1/2-3/4 cup vegan cheddar ( I use violife brand)

4 cups of spinach

1/2 medium onion ( chopped)

Once recipe is mixed sprinkle 1 tsp garlic, 1 tsp of onion, and salt/pepper to taste.

DIRECTIONS:

1.Blend all ingredients (minus spinach, onion, croissant, and cheese,) in a high powered blender then place to the side. You only need about 1/2 cup of this mixture. You will have a little bit left over.

2.On a hot skillet sauté onions then add spinach until wilted. Take a pair of scissors and cut the spinach once cooked to make sure it is small enough.

3.In a large bowl mix 1/2 a cup of the cream, cheese and spinach together.

4. Take two pieces of croissant dough and lay them side by side on a large cookie sheet. Then press them together. Cut the sides to make the triangle shape. Save the excess dough. Add a thin layer of the cheese, spinach mixture. Sprinkle with salt and pepper.

5.Then place dough on top and seal, the corners. See pictures for more reference. Cut and twist breadsticks into place.

6.Bake at 300 for approximately 20 minutes. Ensure it does not burn.

7.Gently run knife along each breadstick so someone just has to grab and tear it off.

Serve!!

Such a beautiful piece of food and also quite delicious! I hope you enjoy and can share this with your family as well!

• We make all our recipes plant-based. Should you choose to make it differently, you can make regular spinach dip, spread onto bread, add mozzarella and cheddar and follow the same steps!

SAVE IMAGE BELOW AND PRINT!

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