Pescatarian Vegan Stuffed Phyllo Cups

Total time35 min

Prep time20 min

Cook time15 min

4.6

(21)

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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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