Vegan Spinach Artichoke Dip Roll-Ups
Everything you love about cheesy spinach-artichoke dip, but with puff pastry, and without any dairy.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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.
- If you are using frozen pastry, be sure this has thawed overnight in the fridge. Remove from the fridge just before using.
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