Vegan Spinach Artichoke Dip Roll-Ups

vegan spinach artichoke dip roll ups featured
spinach artichoke roll ups

Vegan Spinach Artichoke Dip Roll-Ups

Everything you love about cheesy spinach-artichoke dip, but with puff pastry, and without any dairy. 
No ratings yet
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Appetizer
Cuisine American
Servings 12 rolls


  • 2 14oz cans artichoke hearts in water (see recipe note #1)
  • 4 cups packed fresh spinach
  • 1 tsp olive oil
  • 1.5 cups cashews*
  • 1.5 cups unsweetened almond milk or water
  • 1/2 tsp onion powder
  • 3 garlic cloves
  • 1/2 lemon, juiced
  • 2 tsp apple cider vinegar
  • 2 tbsp tapioca starch (sometimes called tapioca flour)
  • 3 tbsp nutritional yeast
  • 2 tbsp miso
  • 1 puff pastry sheet


  • Drain artichoke hearts and rinse. Take one artichoke heart, gently squeeze any residual water from the leaves, and finely dice. Repeat with all remaining artichoke hearts.
  • Heat 1 tsp olive oil in a skillet over medium-high heat. Add garlic and shallots and cook, stirring often — about 2 minutes.
  • Add the spinach and cook until just wilted, but not soggy. Remove garlic, shallots, and spinach to a cutting board and let cool slightly. Roughly chop into smaller pieces.
  • Meanwhile make the "cheese" sauce in the blender (see recipe note #2) by combining cashews, almond milk or water, onion powder, garlic, lemon juice, apple cider vinegar, tapioca starch, nutritional yeast, and miso paste. Blend for 2 minutes until completely smooth and creamy.
  • Pour the sauce into a skillet over medium heat along with the diced artichoke hearts and chopped spinach. Stir to combine and cook for a few minutes until the mixture has thickened. Remove to a bowl and let cool for 30 minutes in the fridge.
  • Once the mixture has cooled, unroll your puff pastry (see recipe note #3). Using a spatula, gently spread the mixture across whole the puff pastry sheet, about 1/4" thick. Depending on the size of your sheet, you may not use ALL of the mixture. Good news is this is a delicious dip so enjoy any extra with chips as a snack while cooking 🙂
  • Take one edge of the pastry sheet and gently roll it towards the other side, rolling the whole sheet up like a carpet, with the gooey mixture inside. Now roll again, this time into a sheet of foil and wrap up tight to maintain the shape. Let cool in the FREEZER for at least 1 hour.
  • Preheat the oven to 200C / 395F.
  • After cooling in the freezer, slice into 1 inch rolls. This should give you around 12 or 13, again depending on the size of your pastry sheet.
  • Spread out on a lined baking sheet and cook for 25 minutes until golden brown. Finish with sea salt or chili flakes.


  1. I prefer using canned artichokes in water to jarred ones marinated in oil and garlic here. The marinated hearts have a briny, vinegary taste to them that can be quite overpowering to the rest of the dish.
  2. If not using a high powered blender such as a vitamix or a nutribullet, soak the cashews in water for at least 2h. Drain soaking liquid before blending. 
  3. If you are using frozen pastry, be sure this has thawed overnight in the fridge. Remove from the fridge just before using. 
Keyword artichoke, dairy free, pastry, spinach, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating