Name: Rosemary Cashew Cheese Puffs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups pre-soaked cashews (or boiled for 15 min); Juice of 1/2 a lemon; 1 teaspoon salt; 1 tablespoon fresh or dried rosemary; 1 clove garlic; 1/4 cup water (add more if needed); 1 tablespoon truffle oil (optional); 1 sheet puff pastry; 1 bunch of thin asparagus; 1-2 tablespoons olive oil; Salt

Rosemary Cashew Cheese Puffs

These delicious Rosemary Cashew Cheese Puffs are packed with a homemade cashew “cheese” and roasted asparagus, if desired. A real vegan treat that can be served as an appetizer or part of the main dish.

Rosemary Cashew Cheese Puffs

Prep Time 20

Cook Time 30

Total Time 50

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Servings

Ingredients

2 cups pre-soaked cashews or boiled for 15 min
Juice of 1/2 a lemon
1 teaspoon salt
1 tablespoon fresh or dried rosemary
1 clove garlic
1/4 cup water add more if needed
1 tablespoon truffle oil optional
1 sheet puff pastry
1 bunch of thin asparagus
1-2 tablespoons olive oil
Salt

Instructions

To make Rosemary Cashew Cheese: Drain the cashews. Add to a blender with the rest of the ingredients and blend until smooth and creamy, scraping down the sides when necessary. If you don’t have a high powered blender, it may take several minutes to be completely smooth.
To make Cashew Cheese Puffs: Roll out the puff pastry until about 1/4 in thick. Cut 1 inch circles out of the dough. For half of the circles, take a 1/2 in cutter and cut the center out. Lay the rings on top of the full circles and bake at 400°F about 20 min until puffed and golden brown. Remove from oven.
Toss the asparagus with olive oil and salt, then spread on a large baking sheet. Bake at 400°F about 10 minutes until the stems are bright green (more if you like crunchy asparagus tips). Cut the tips off about 2 inches from the top.
Remove the inside of the puff pastry shells so they can be piped full of cheese. Add an asparagus tip to each. Serve at room temperature.