A wonderfully filling vegan main dish, this Asparagus puff pastry is easily sliced and served for any occasion! It only takes a few ingredients to transform a gorgeous puff pastry into a delicious meal and this one is a show stopper.
Asparagus stalks lined up on a bed of creamy, savory cashew cream can be made in under 20 minutes. The cashew cream is salty, a little spicy, and really elevates this dish. The JOI nut base makes it so rich and that plays very well with the flavor of asparagus.
It’s a perfect spring-time appetizer or meal and you only need a few ingredients to get started! Serve large slices for a main dish or cut them smaller and serve as a beautiful Easter appetizer.
Defrost the puff pastry per instructions on the box. Once defrosted, unfold the sheet of puff pastry and roll out into a rectangle about 9x11' or square about 10x10'. Place on a baking sheet (on parchment paper if recommended per pastry box instructions).
In a mixing bowl combine JOI, nutritional yeast, hot sauce, salt, pepper, and lemon juice (or apple cider vinegar). Whisk to combine.
If the mixture is too thick, whisk in water 1-2 Tablespoons at a time until it is spreadable.
Leaving a border of about 1 inch from the edge of the pastry as a 'crust' spread the mixture over the remainder of the sheet of puff pastry.
Lay the asparagus across the puff pastry on top of the cashew cream.
Bake at 375 for 20-25 minutes until the crust is golden brown.
Slice and serve sprinkled with crushed red pepper flakes.
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