Amy Webster Makes Vegan Spinach Artichoke Puffs

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

Saute onion and garlic until soft and translucent.

Mix softened vegan cream cheese and vegan cheese in a bowl.

Chop artichokes and add to the cheese mixture.

Add nutritional yeast and a splash of lemon juice to the mixture.

Pour in vegetable broth and mix well.

Add fresh spinach (or thawed frozen spinach, ensuring water is removed).

Season with Italian seasoning, salt, pepper, basil, and thyme.

Thaw puff pastry for about 40 minutes if not done beforehand.

Cut puff pastry into nine squares.

Spoon a small amount of the mixture onto each pastry square, leaving edges clear.

Optionally add vegan feta on top of the mixture.

Brush the edges of the pastry with Just Egg for shine.

Fold the pastry squares into pockets or leave them open as desired.

Bake in the oven at 375°F for 25-30 minutes.

Drizzle with balsamic vinegar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens