Asparagus and Cashew Puff Pastry

Name: Asparagus and Cashew Cream Puff Pastry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 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 (or almond) concentrate; 3 Tablespoons of 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

Asparagus and Cashew Puff Pastry

Apr 8, 2021| By JOI team

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Apr 8, 2021| By JOI team

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.

Asparagus and Cashew Cream Puff Pastry

Rated 5.0 stars by 1 users

Servings

8 appetizers

Prep Time

10 minutes

Cook Time

25 minutes

The creamy sauce and crispy puff pastry offer a nice bed for the grassy asparagus. Makes a great starter, side dish or main.

Author

JOI Team

Image of Asparagus and Cashew Cream Puff Pastry

Ingredients

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 (or almond) concentrate
3 Tablespoons of 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

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Directions

Preheat the over to 375F.
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.

2 comments

Came here to say the same thing as Lisa…..please confirm the amount of Joi cashew and Nutritional yeast!

Meryl Arenstein May 10, 2024
Hi, Definitely going to make this recipe, but think there might be an error in the ingredient list. There is no mention of the cashew cream. It does mention nutritional yeast, but when you click the link for that item it brings you to the cashew cream on the JOI site. So….how much cashew cream for this recipe and does it also include nutritional yeast? Thanks!

Lisa March 29, 2024

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