Fish Free Vegan Stuffed Phyllo Cups
Total time35 min
Prep time20 min
Cook time15 min
4.6(21)
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Learn more →Ingredients
6 servings
For the filling
- ½ cup raw cashews, soaked in water for at least 2 hours, then drained
- 3 tbsp water
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh baby spinach, roughly chopped
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the cups
- 2 packages (15 count each) mini phyllo cups
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the phyllo cups in a single layer on a baking sheet and set aside.
- 2
Combine the drained cashews and 3 tbsp water in a food processor or blender and process until smooth and creamy, scraping down the sides as needed, about 2 minutes. The mixture should be thick and spreadable with no visible cashew pieces.
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