Vegan Spinach Artichoke Snack Cups with Lemon
These crispy little wonton cups are packed with a creamy spinach-artichoke filling that tastes indulgent but is built entirely from plants. The secret to that rich, velvety texture is a blended cashew cream — soaked cashews whipped smooth with lemon juice, nutritional yeast, and a touch of garlic — no dairy required. Wilted baby spinach and chopped artichoke hearts get folded right in, so every bite is hearty, savory, and satisfying. The wonton wrappers bake up golden and shatteringly crisp in a muffin tin, making them the perfect edible vessel for the whole situation. A final squeeze of fresh lemon over the hot cups right before serving brightens everything and keeps the flavors lively. This recipe makes 6 servings, so it's ideal for a party spread, a casual get-together, or an appetizer night where you actually want people to be impressed. They disappear fast, so consider yourself warned.
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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
- 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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