Asparagus and Cashew Puff Pastry

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.


[[ recipeID=recipe-9kn4sp57r, title=Asparagus and Cashew Puff Pastry ]]

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Asparagus and Cashew Puff Pastry

Servings: 8 appetizers

Keywords: Baked Goods

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins




  • 1 sheet of puff pastry (check for a dairy-free or vegan brand if you like)
  • 10-15 stalks of asparagus
  • ½ cup JOI cashew base
  • 3 Tablespoons nutritional yeast
  • 2 teaspoons hot sauce of choice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons lemon juice or apple cider vinegar
  • up to ⅓ cup water as needed to thin the cashew cream
  • Optional: crushed red pepper


  1. Preheat the over to 375F.
  2. 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).
  3. In a mixing bowl combine JOI, nutritional yeast, hot sauce, salt, pepper, and lemon juice (or apple cider vinegar). Whisk to combine.
  4. If the mixture is too thick, whisk in water 1-2 Tablespoons at a time until it is spreadable.
  5. Leaving a border of about 1" from the edge of the pastry as a "crust", spread the mixture over the remainder of the sheet of puff pastry.
  6. Lay the asparagus across the puff pastry on top of the cashew cream.
  7. Bake at 375 for 20-25 minutes until the crust is golden brown.
  8. Slice and serve sprinkled with crushed red pepper flakes.