Fructose Free Vegan Stuffed Phyllo Cups
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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
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.
- 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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