Vegan Spinach Artichoke Dip Cheese Cups
Insanely delicious vegan spinach artichoke dip cheese cups everyone will love.
Easy vegan recipe for cheese cups in a muffin tin with spinach artichoke dip filling.
Now you can enjoy these vegan cheese cups with spinach artichoke dip – it is such a yummy recipe.
These vegan cheese cup appetizers will please any crowd.
They also make a great lunch or dinner that kids and adults love.
These artichoke dip cheese cups will be your new favorite.
No need for tortilla when you can make homemade cheese boats.
Get ready to make the best vegan spinach artichoke dip cheese cups.
How to Make Vegan Spinach Artichoke Dip Cheese Cups
Preheat the oven to 400 degrees.
Place the cashews in a bowl of water, and soak for 30 minutes, then drain well.
Add the soaked cashews, nutritional yeast, lemon juice, minced garlic, almond milk, artichoke hearts, spinach and salt and pepper to taste to a food processor or blender, and pulse until well combined.
Spread the mixture into a baking dish and cover with foil. Bake for 10 minutes covered followed by 10 minutes uncovered.
Place small circles of the shredded vegan cheese on a parchment lined baking sheet.
Bake the cheese for 6-10 minutes, or until the piles of cheese start to take on a lacelike appearance.
Let the cheese circles cool for a minute or two, and then carefully place them one at a time over the back of an upside down muffin tin. Allow the cheese to cool and harden into cups over the muffin tin, then remove.
Fill each cheese cup with the dip mixture and serve.
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Vegan Spinach Artichoke Dip Cheese Cups
Ingredients
- 1 Bag Vegan shredded cheddar cheese
- 1 Cup Raw cashews
- 1 ½ Tbsp. Nutritional yeast
- 1 Tbsp. Lemon juice
- 2 tsp. Minced garlic
- ⅔ C. Almond milk
- 1 C. Frozen spinach cooked and drained well
- 1 C. Chopped canned artichoke hearts drained
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Place the cashews in a bowl of water, and soak for 30 minutes, then drain well.
- Add the soaked cashews, nutritional yeast, lemon juice, minced garlic, almond milk, artichoke hearts, spinach and salt and pepper to taste to a food processor or blender, and pulse until well combined.
- Spread the mixture into a baking dish and cover with foil. Bake for 10 minutes covered followed by 10 minutes uncovered.
- Place small circles of the shredded vegan cheese on a parchment lined baking sheet.
- Bake the cheese for 6-10 minutes, or until the piles of cheese start to take on a lacelike appearance.
- Let the cheese circles cool for a minute or two, and then carefully place them one at a time over the back of an upside down muffin tin. Allow the cheese to cool and harden into cups over the muffin tin, then remove.
- Fill each cheese cup with the dip mixture and serve.
Do Not Forget To Pin! So you can come back and make this tasty recipe!
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Createyum are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Createyum assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. Createyum holds no responsibility for calculations.