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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Russell James

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April 26th, 2008

40 thoughts on “Napoleon of Spinach, Avocado & Cashew Sour Cream”

  1. Hmmm. so these are about 4″ wide give or take? What is proper way to eat these….looks like it would squish out if you tried to cut it, same if you try to eat it like a taco….thought I would ask…Thanks

    • Hey Linda, yes that’s correct. I’d eat them with a knife and fork and deal with the squish 🙂 If you make the crackers thin and crispy, that will happen less.


    Love your recipes…the cashews for the sour cream do not have to be soaked? I’m assuming this is the same sour cream you used for your kale avocado hempseed salad with cashew sour cream that looked so delicious on your Instagram! I can’t wait to make it!

    Thank you

  3. Hi Russell! Your recipes look absolutely amazing! I was vegan (mostly raw) for 4 years after I took the health educators course in Hippocrates Health Institute in West Palm Beach, Florida. I loved it but now 2 out of my 3 kids have nut allergies. Ever since we found out about the allergies I lost my excitement for raw foods since all the best stuff seems to be made of nuts. Your mouth-watering recipes got me all excited again! Mostly I was happy to see a nut free bread recipe. I was just wondering if you have any recommendations for cashew substitutes; raw “cheese”, “mayo”, “creams” and so on are usually, in my experience, all made of cashews. Thank you in advance!

    • Hey Brigitte, thanks for stopping by and sharing that 🙂

      Yes, I’ve had some success with using sunflower seeds as a substitute, or coconut meat if you can get it. Sunflower seeds can be a little bitter, so you can use coconut water instead of water when blending.

  4. Great one, Russel. I am trying to share this on Pinterest, but it won’t let me. Says it’s lacking a photo. Not a Techie, anybody can help, please?

  5. This looks amazing and probably tastes just as fantastic. I would like to make it and some of your other recipe requiring a dehydrator but can’t really afford one. However, I do have an older Rayburn oil fired oven in perfect working order and wonder if that would work instead, in the warming oven maybe? Could you please give me some advice on how this might work, temperature, timing, etc.

    • Hi Mari,

      I’m not familiar with that oven, so I’m not sure if it would work or not. The thing about a dehydrator is that it has a fan and a heater element, so is most like a fan-assisted oven if anything.

      As mentioned in the recipe, you’re aiming for 6 to 8 hours at 1105 degrees F.

  6. these recipe is just amazing.. made it twice now and OMG the reviews from friends have been great! thanks for sharing it with us. cannot speak highly enough of you 🙂 

  7. your recipes are always aoutstanding.  Curious to know what the ball on top of the napoleon is made from?

  8. I remember making this awhile back, but I don’t remember so little moister in the cashew cream cheese. Did something get deleated?

  9. I was so glad thinking I had found a healthy substitute for sugar, but I have been reading articles saying that agave is not a natural product, on the contrary and I am astonished to learn that this product is deceiving so many people.
    What is your opinion about agave?

    • I use it only very sparingly, and I only use the clear agave from Ultimate Superfoods as I feel it’s not as processed as the cheap versions found in stores.

  10. Hey Russell.

    I am allergic to flax seeds. What can I replace them with? It also look like there is a lot of tomatoes in most of the dehydrator bread. Can I replace this with something else? I think the taste of tomatoes is too heavy for my taste buds.

    Thank you.


  11. These look delicious.  I made something similar (though not raw) the other night with polenta squares.  I was trying to think of a name for it, and Napoleons didn’t even cross my mind.  I guess that’s kind of what they were too though : )

  12. HI, I have a Nesco dehydrator.  I have tried 3 recipes so far, but when I try to dry the food for the said required time, the food is still moist at then end of the required time.  So I let it dry for a longer amount of time resulting in an over dried product.  Is it my dehydrator?  Does Nesco dry slower than other dehydrators?  Please help.  



    • Yes, those little dehydrators tend not to be so efficient so just leave them for longer…or if you can stretch to an Excalibur or TSM dehydrator they are well worth the extra 🙂

  13. I am a novie at this, but do you actually put the bowl of sauce in the dehydrator? What size bowl? 

  14. Thank you once again for the absolutely delicious looking recipe that I’m going to try soon.

    I sure appreciate all the recipes you send our way.


  15. you are super amazing….c’est toute..das est alles !
    I love what you have artistic, so available, so intelligent, so Out There.
    Stay kool, man ,,
    You Are It.
    Thee best.
    deb veganburg utah

  16. You have beautiful, flavorful and outstanding recipes. I don’t even miss my previous sad diet.
    Thank you!

  17. Russell,
    Another great hit! I made this and it is sooo very delicious! Takes a little coordinating to do all the separate items, but well worth every minute of time. And it is so filling. The red pepper sauce and sour creamed cashews would also be good in other dishes. I have a little of both left over and am going to use it as a topping for spinach salad. Thank you for sharing.

  18. Hello Russell.
    I really love your blog! Thank you for posing all the recipes. Everything looks so beautiful! I’ve gone raw 6 month ago and having the best time of my life. :)) If you have time, please check out my blog as well.
    Have a great summer!

  19. I can’t wait to try this! I know that your recipes work and they always have the most awesome presentation. Thank You. Please come to St Augustine, Florida and forget about NYC!

    From Russell: Maybe I can do both 🙂 Thanks so much for your comments.

  20. That looks absolutely incredible! I’m sure I’ll be making that…you are amazingly creative. Keep all these amazing recipes coming! :0) Pulllleeaseee! :0)


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