Vegan Stuffed Phyllo Cups

Total time35 min

Prep time20 min

Cook time15 min

4.6

(21)

These crispy little bites are the kind of appetizer that disappears from the platter before you even get a chance to set it down. The filling is a creamy spinach-artichoke blend built on blended cashews and nutritional yeast, which together deliver that rich, savory depth you'd expect from a cheesy dip — no dairy required. Soaking the cashews first is the key step that makes the cream genuinely smooth and luscious rather than grainy, so don't skip it. Sautéed garlic, wilted baby spinach, and chopped artichoke hearts round out the filling with real texture and flavor before everything gets spooned into delicate mini phyllo shells and baked until the edges turn deep golden and irresistible. A squeeze of lemon juice brightens the whole thing and keeps it from feeling heavy. This recipe makes 30 cups, so it's a natural fit for a crowd — serve them warm with a scatter of fresh chives on top and watch them vanish.

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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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