These delightful mini tarts bring together the rich flavors of spinach and artichoke in a creamy, vegan-friendly filling, wrapped in delicate phyllo pastry.
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Think of the joy of biting into a savory tart. With these Mini Vegan Spinach and Artichoke Tarts, we're elevating the classic flavors of this beloved dip into bite-sized delights perfect for any gathering. With everyone focused on vegan eating or simply looking for scrumptious updated appetizers, these mini tarts are a game-changer.
- Easy to prepare and serve, making them perfect for parties and events.
- Creamy and full of flavor, satisfying both vegans and non-vegans alike.
- Versatile and great for customizing with favorite seasonal ingredients.
The magic of this recipe lies in its simple, yet powerful ingredients. Baby spinach lends its vibrant green hue and earthy flavor, while artichoke hearts introduce a tangy note that perfectly complements the rich filling. Cashews bring creaminess without the dairy, transformed into a velvety base alongside garlic, nutritional yeast, and a squeeze of lemon juice for brightness and depth.
Start with soaking raw cashews to create the creamy filling. As they soak, you can wilt the spinach until it's just tender, then chop it up with marinated artichoke hearts. Combine these with your blended cashew mixture, along with a hint of garlic, apple cider vinegar for a little zing, and a nutritional yeast, which adds a nutty, cheesy flavor.
These tasty components find their home wrapped in layers of phyllo dough, brushed with olive oil or vegan butter, and then baked until golden and crisp. Don't worry if it all sounds a bit detailed - these little pockets of joy come together easier than you'd think!
Feeling adventurous? Switch out the spinach for kale, or add sun-dried tomatoes for an extra burst of flavor. These tarts pair beautifully with a light side salad or a big bowl of vegetable soup.
Grab your apron, preheat the oven, and treat yourself to the deliciously gratifying process of creating something both beautiful and delectable. Share your results with us and let us know what creative improvements you made!
These delightful mini tarts bring together the rich flavors of spinach and artichoke in a creamy, vegan-friendly filling, wrapped in delicate phyllo pastry.
1::cup::raw cashews::soaked overnight::;
2::cups::baby spinach::washed and chopped::;
1::can::artichoke hearts::drained and chopped::;
1/4::cup::nutritional yeast::::;
2::cloves::garlic::minced::;
1::tbsp::lemon juice::::;
1::tsp::apple cider vinegar::::;
1::package::phyllo dough::thawed::;
2::tbsp::olive oil::or melted vegan butter::;
1::tsp::salt::::;
1/2::tsp::black pepper::::;
1::tbsp::fresh parsley::chopped for garnish::;
#1 Soak the raw cashews in water for at least 2 hours or overnight until soft.
#2 Preheat the oven to 350°F (175°C).
#3 In a large skillet, lightly sauté the spinach over medium heat until wilted, then chop and set aside.
#4 In a food processor or blender, combine soaked cashews, nutritional yeast, garlic, lemon juice, apple cider vinegar, salt, and pepper; blend until smooth.
#5 Mix the creamy cashew blend with cooked spinach and chopped artichokes.
#6 Cut phyllo dough into squares, brush with olive oil, and layer three squares together.
#7 Press the layered phyllo squares into a lightly greased muffin pan.
#8 Fill each phyllo cup with the spinach-artichoke mixture.
#9 Bake for 18-22 minutes until the edges are golden brown.
#10 Let cool slightly before serving and garnishing with fresh parsley.
An attorney and a designer who have been on a plant-based journey since 2012. We love exploring new ingredients and recipes that everyone will enjoy.
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