Fructose Free Vegan Spinach Artichoke Snack Cups with Lemon
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Learn more →Ingredients
6 servings
For the cashew cream
- 1 cup raw cashews
- ½ cup water
- 3 tbsp fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the filling
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
Ingredient noteArtichoke is high in fermentable fructans that a low fructose diet limits alongside excess fructose; the small amount used here (about four tablespoons per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid artichoke hearts, please tap it and change its rating to Red.
- 3 cups fresh baby spinach, roughly chopped
- 1 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
For the cups
- 18 square vegan wonton wrappers (about 3.5-inch squares)
- 1 tbsp olive oil
For serving
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh chives or flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the cashews in a bowl, cover with boiling water, and soak for 30 minutes, then drain and discard the soaking water.
- 2
Preheat the oven to 375°F (190°C). Lightly brush each cup of a 12-cup muffin tin with olive oil.
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