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Crispy Vegan Spinach Artichoke Phyllo Tarts with Creamy Cashew Filling
These crispy vegan spinach artichoke phyllo tarts bake up surprisingly crisp, creamy, and perfect for entertaining. A dairy-free appetizer made with cashew cream, spinach, and artichokes.
Creamy Cashew Spinach Filling with Golden Phyllo Layers.
Why You’ll Love and Enjoy Crispy Vegan Spinach Artichoke Phyllo Tarts
- They’re crispy on the outside, creamy in the middle, and surprisingly easy once you get going.
- Perfect for parties, holidays, or just when you want something snacky but a little fancy.
Crispy Vegan Spinach Artichoke Phyllo Tarts
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 30 depending on size 1x
- Category: Appetizer
- Method: Baking
- Diet: Vegan
Description
These Crispy Vegan Spinach Artichoke Phyllo Tarts are everything I want in a party bite: creamy, savory, and gone way too fast. They’re messy in a good way, forgiving to make, and honestly hard to stop nibbling straight from the pan.
Ingredients
Filling
- 2 cups raw cashews, soaked in hot water for 10 minutes, then drained
- 1 cup water
- 6 cloves of garlic, crushed or 2.5 tsp of crushed store-bought garlic
- 2 tbsp lemon juice concentrate
- 21 oz (600 g) frozen spinach, thawed and fully drained
- 28 oz (2 x 398 ml) cans artichoke hearts, drained and chopped
- 4 tbsp nutritional yeast
- 1 tsp salt, to taste
- 1/2 tsp black pepper, to taste
Phyllo and Topping
- 14 oz (397 g) phyllo pastry, thawed
- 8 oz (200 g) vegan parmesan
- Extra virgin olive oil, for brushing
Instructions
Spinach Artichoke Filling
- Preheat the oven to 390⁰F (200⁰C) and let the phyllo pastry thaw at room temp while you prep.
- Keep it covered with a clean towel so it doesn’t dry out.
- Squeeze every last drop of liquid from the 600 g thawed spinach. If it still feels damp, squeeze again. Wet spinach is the fastest way to soggy tarts.
- Add the 2 cups of soaked cashews, with the water you soaked them in, 3 crushed garlic cloves or bottled garlic (if you used that), and 2 tbsp lemon juice concentrate to a blender and blend until completely smooth. This should look like thick cream, not gritty.
- Transfer the cashew cream to a bowl and fold in the drained spinach, 2 cans of squeezed dry and finely chopped artichokes, 4 tbsp nutritional yeast, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning if needed.
Assemble the Phyllo Tarts
- Lightly brush a mini muffin tin with extra virgin olive oil.
- Cut the 397 g phyllo pastry into squares about 1/2 inch larger than each muffin cup.
- Layer 4 to 6 phyllo sheets per cup, brushing a light layer of olive oil between each sheet. Press gently so the corners stick up and form a little cup.
- Spoon the spinach artichoke mixture into each cup, filling about 3/4 full. Don’t overfill or they’ll bubble over.
- Sprinkle the tops with vegan parmesan.
- Bake at 390⁰F (200⁰C) for 17 to 20 minutes, until the edges are golden and crisp. Watch it closely as the time will depend on your oven.
- Let them cool for a few minutes before removing.
- They firm up as they sit and are easier to handle.
Equipment
Buy Now → Notes
Adapted and modified from various online recipes, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 167
- Sugar: 0.8 g
- Sodium: 234.4 mg
- Fat: 10 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 15.9 g
- Fiber: 2.6 g
- Protein: 5.6 g
- Cholesterol: 0 mg
Little tarts can hold big flavor with creamy cashew filling. Perfect for snack boards or quick appetizers. Get ready to impress without extra work.
Crispy Vegan Spinach Artichoke Phyllo Tarts are irresistible for anyone who loves a crunchy shell and creamy filling. Every bite combines golden phyllo with rich cashew cream and savory spinach artichokes. Perfect for parties, snacks, or brunch, they’re easy to make, satisfying, and disappear fast. You’ll love how simple ingredients turn into impressive, flavor-packed tarts.
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These look so delicious. Thank you for sharing this with us at the Will Blog for Comments #80 linkup. It’s open until Thursday night, and we look forward to seeing you at #81 which opens next Monday morning. Wishing you a lovely week to come.
Another winner in our books. Easy to make, and we love that crack of the phyllo once baked.
It’s 7:30 in the morning as I’m reading this and now I’m hungry for it. This sounds so good!
Hihi – I will also enjoy them at that time of the morning
They sound delicious!!
Thanks Lydia, We all loved it, vegan and non vegan family. Will make it again for sure.
Those sound amazing!
They were awesome, so crunchy. Sorry, I am biased, but I can vouch that all the family loved it.