Spinach Artichoke Bruschetta
Spinach Artichoke Bruschetta are adorable individual bites, perfect for the holidays, happy hour, game day, or any occasion requiring finger food!
Ingredients
- 1 fresh baguette cut into ½ inch slices
For the blender:
- ¼ cup raw cashews soaked, rinsed, and drained
- 1 cup dairy-free milk
- 2 tablespoons tapioca starch
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon salt
For the sauté pan:
- 1 tablespoon olive oil
- ½ yellow onion thinly sliced
- 3 garlic cloves minced
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- 1 (14-ounce) can artichoke hearts drained and roughly chopped
- 4 ounces fresh baby spinach chopped
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!
