Spinach Artichoke Bruschetta

Spinach Artichoke Bruschetta are adorable individual bites, perfect for the holidays, happy hour, game day, or any occasion requiring finger food! Take your vegan spinach artichoke dip up a notch by spreading it on top of toasted baguette slices! This easy appetizer recipe is dairy-free and perfect for vegans and vegetarians.

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 177 kcal per serving

Ingredients

1 - fresh baguette
¼ cup - raw cashews
1 cup - dairy-free milk
2 tablespoons - tapioca starch
2 tablespoons - nutritional yeast
1 tsp - lemon juice
1 tsp - olive oil
1 tsp - salt
1 tbsp - olive oil
½ - yellow onion
3 cloves - garlic
½ tsp - red pepper flakes
Salt and pepper
1 can - artichoke hearts
4 ounces - fresh baby spinach

Instructions

Arrange baguette slices on a baking sheet then set aside.
Combine cashews, dairy-free milk, tapioca starch, nutritional yeast, lemon juice, olive oil, and salt in a blender and blend until smooth.
In a sauté pan, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and starting to turn golden. Add the garlic, chili flakes, pepper, and paprika and stir. Cook for another minute.
Add the blender mixture into sauté pan. Stir frequently and make sure to scrape around the bottom and edges, to prevent sticking. Continue to stir until everything comes together. Add the spinach and artichoke hearts to the sauté pan and stir everything together. Continue to cook for 3 minutes, until the spinach begins to wilt.
Spoon spinach artichoke mixture on top of the sliced baguette pieces. Broil for 3-4 minutes, until the edges are lightly browned and toppings are bubbly. Enjoy!

Nutrition