Spinach and Artichoke Puffs (Vegan)

My vegetarian recipe of my spinach and artichoke puffs was featured on ABC’s The Chew!

Since going vegan, I knew I had to try and use my favorite vegan replacements to make this recipe completely dairy free!

Aaaaaaand I did it! Competition with yourself is the only one that matters!

You can watch their rendition of my original recipe here.

My Vegan Version Video How To


  • 1/2 red onion (chopped)
  • 3/4 bag of Baby spinach (5oz or 6 cups)
  • 2 tbsp minced garlic
  • 12 Oz jar of marinated artichokes, drained
  • 8oz container of vegan cream cheese
  • 1/4 cup vegan sour cream
  • 1/2 cup vegan Parmesan
  • 1 sheet puff pastry (make sure you read the ingredients to ensure it’s vegan)
  • Salt and pepper to taste


  1. Preheat oven to 420 degrees Fahrenheit.
  2. Sauté onions in a tiny bit of olive oil in pan for a few minutes then add spinach and garlic.
  3. As the onions are sautéing and the spinach has wilted, add the drained artichokes and kind of cut up them with your spatula into smaller pieces.
  4. Salt and pepper to taste.
  5. Remove from heat and add the vegan cream cheese, vegan sour cream and vegan Parmesan cheese.
  6. Cut the puff pastry in 12 equal sections using a pizza cutter. Put those in a greased cupcake pan.
  7. Spoon the spinach artichoke cheese mixture into the puff pastry.
  8. Bake for about 30 minutes until pastry is cooked all the way through. No soggy bottoms!
  9. Eat and Enjoy!


5 Comments Add yours

  1. Lnorm says:

    Would this keep overnight? I would like to make it one day ahead for a holiday party.


    1. When I make mine ahead of time, I do everything except bake them…so, I make the filling and put it in the puff pastry that I put in the muffin tin and then cover it up with Saran Wrap and just bake them the day of the party


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