While traditional spinach and artichoke dip often relies on heavy cream and cheese, I’ve discovered that these mini vegan cups deliver the same indulgent experience without any dairy. As a recipe developer, I’ve spent countless hours perfecting the creamy cashew base that serves as the foundation for these sophisticated bites. The combination of tender spinach, marinated artichoke hearts, and crispy phyllo shells creates an appetizer that’s both elegant and approachable.
If you’re wondering how a vegan version could possibly match the original, let me share the technique that makes these cups a standout at any gathering.
Recipe
These delectable mini phyllo cups transform the beloved spinach and artichoke dip into an elegant finger food perfect for parties and gatherings. The crispy phyllo shells create the ideal vessel for a creamy, dairy-free filling that combines fresh spinach, tender artichoke hearts, and a rich cashew-based sauce.
The combination of nutritional yeast and cashew cream provides the characteristic cheesy flavor traditionally found in spinach artichoke dip, while garlic and onions add depth and complexity. These bite-sized appetizers offer a perfect balance of textures, from the flaky exterior to the smooth, savory filling within.
- 30 mini phyllo shells
- 2 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup raw cashews, soaked overnight
- 1/4 cup nutritional yeast
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 tablespoons olive oil
- 1/2 cup unsweetened plant milk
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Start by blending the soaked cashews with plant milk, nutritional yeast, and lemon juice until completely smooth.
Heat olive oil in a pan over medium heat, sauté onion and garlic until translucent, about 5 minutes. Add chopped spinach and cook until wilted. Stir in the artichoke hearts, cashew cream mixture, salt, pepper, and red pepper flakes.
Fill each phyllo cup with the mixture, being careful not to overfill. Bake at 375°F for 12-15 minutes until the tops are golden brown and the filling is heated through.
For optimal results, ensure the cashews are soaked for at least 8 hours to achieve the creamiest texture. The filling can be prepared up to three days in advance and stored in an airtight container in the refrigerator.
If the mixture becomes too thick when stored, thin it with additional plant milk before filling the shells. While the filled cups are best served immediately to maintain their crispiness, you can prepare all components separately and assemble just before baking.
Step-By-Step Cooking Instructions
You’ll need to begin by soaking your cashews overnight, then blending them with plant milk until they transform into a silky cream base for the filling.
Next, you’ll sauté the onions until they’re translucent and aromatic before incorporating them with the artichokes and wilted spinach mixture.
Finally, you’ll carefully spoon the combined filling into each delicate phyllo cup before baking them until they’re perfectly golden brown.
Step 1. Soak Cashews Overnight First
The first crucial step in creating these delectable appetizers is properly soaking the raw cashews.
You’ll want to start this process the night before you plan to make your spinach and artichoke cups, as the cashews need a full 8 hours to become soft enough for blending.
Place your raw cashews in a medium-sized bowl and cover them completely with cool water, making sure there’s at least an inch of water above the nuts. They’ll expand as they soak, so you’ll need that extra space.
If you’re in a time crunch, you can use hot water and reduce the soaking time to 4 hours, though overnight soaking yields the creamiest results.
Once your cashews have finished soaking, drain and rinse them thoroughly under cool running water.
You’ll notice they’ve become significantly softer and slightly larger. This softened texture is essential for achieving that smooth, cream cheese-like consistency in your filling.
Pat the cashews dry with a clean kitchen towel before proceeding with your recipe – excess water can make your filling too thin.
Step 2. Blend Cashews Until Creamy
Creating silky-smooth cashew cream requires careful attention to your blender’s settings and a methodical approach to processing.
Start by draining your pre-soaked cashews and rinsing them thoroughly under cool water. Add the cashews to your high-speed blender along with the plant milk, nutritional yeast, and lemon juice.
Begin blending at low speed for 30 seconds to break down the cashews into smaller pieces. Gradually increase to medium speed, allowing the mixture to become increasingly smooth.
Stop periodically to scrape down the sides of the blender with a rubber spatula, ensuring all cashew pieces are incorporated. Finally, blend on high speed for 2-3 minutes until you’ve achieved a completely smooth, cream-like consistency.
You’ll know your cashew cream is ready when it’s completely free of graininess and has a silky texture similar to traditional cream cheese.
If the mixture’s too thick, add plant milk one tablespoon at a time while blending. Don’t rush this process – achieving the right consistency now will ensure your spinach artichoke filling has the perfect texture once baked in the phyllo cups.
Step 3. Sauté Onions Until Translucent
With your cashew cream perfectly blended, it’s time to develop the aromatic foundation of your filling. Place a medium-sized skillet over medium heat and add your olive oil. Once the oil begins to shimmer, add your finely diced onion, ensuring it’s evenly distributed across the pan’s surface.
You’ll want to stir the onions frequently with a wooden spoon, maintaining a steady medium heat that allows them to soften without browning. Watch as they gradually become translucent, which typically takes about 5-7 minutes.
When you’re about halfway through this process, add your minced garlic to the pan. The garlic shouldn’t cook as long as the onions to prevent it from becoming bitter.
You’ll know you’ve reached the perfect stage when your onions are soft, slightly glossy, and you can almost see through them. They shouldn’t have any golden color yet. If you notice the edges starting to brown, reduce your heat immediately.
This aromatic base will infuse your entire filling with a subtle, sweet depth that complements both the spinach and artichokes perfectly.
Step 4. Mix Artichokes With Spinach
Once your onions have reached that perfect translucent stage, add your chopped spinach to the pan, stirring continuously as it begins to wilt.
You’ll notice the spinach reducing significantly in volume within 2-3 minutes, creating space in your pan for the remaining ingredients. Continue cooking until all the spinach leaves have softened completely.
Now, add your drained and chopped artichoke hearts to the wilted spinach mixture.
You’ll want to fold them in gently to maintain their texture while ensuring they’re evenly distributed throughout. As you combine these ingredients, you’ll start to see the classic spinach-artichoke pattern emerging. Season with salt and pepper, adjusting to taste.
Lower the heat to medium-low and pour in your prepared cashew cream sauce, stirring to incorporate all components thoroughly.
The mixture should be creamy but still maintain distinct pieces of artichoke and spinach. You’ll know it’s ready when the filling has a consistent temperature throughout and the cashew cream has slightly thickened. This typically takes about 3-4 minutes of gentle stirring.
Remove from heat and let it cool slightly before filling your phyllo cups.
Step 5. Fill Phyllo Cups and Bake
The next stage of preparation focuses on assembling your mini appetizers with precision and care.
Start by arranging your phyllo cups on a lined baking sheet, ensuring they’re evenly spaced to allow for proper heat circulation. Using a small spoon or piping bag, fill each cup about three-quarters full with your prepared spinach-artichoke mixture, being careful not to overfill as the filling will expand during baking.
Preheat your oven to 375°F and position the rack in the center. Before baking, check that none of the cups have excess filling that might bubble over.
You’ll want to bake the filled cups for 12-15 minutes, watching carefully as they turn golden brown. The filling should be heated through completely, and the phyllo shells should achieve a crispy texture without burning.
Once they’re done, let the cups cool for 2-3 minutes before serving. They’ll be extremely hot straight from the oven, and this brief cooling period allows the filling to set slightly while maintaining the shells’ crispiness.
If you’ve made the filling ahead, ensure it’s at room temperature before filling the cups to ensure even heating.
Why I Love This Dish
As someone who frequently entertains, I’ve fallen in love with these mini spinach and artichoke cups for their perfect combination of elegance and ease. The crispy phyllo shells create an impressive presentation, while the creamy cashew-based filling delivers all the richness of traditional spinach artichoke dip without any dairy.
I particularly appreciate how these appetizers solve the common party dilemma of serving messy dips. Each bite-sized cup offers a clean, sophisticated way for guests to enjoy this beloved flavor combination while mingling. The make-ahead potential of the filling has saved me countless hours of last-minute preparation, and I’ve found that even skeptical non-vegan friends request the recipe after trying them.
What truly makes these cups special is their versatility. I’ve served them at casual game nights and formal dinner parties alike, and they’ve felt appropriate for both settings.
The balanced flavors – earthy spinach, tender artichokes, and garlicky cashew cream – create a sophisticated bite that elevates any gathering. Plus, they’re substantial enough to satisfy hungry guests without weighing them down.
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