High Fructose Corn Syrup Free Vegan Spinach Artichoke Snack Cups with Lemon
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.6(27)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!