Today’s wellness life recipe for delicious Asparagus and Pesto Cashew Cheese tart with Lemony Arugula ? comes from Bronwyn @crumbs.and.caramel which is an awesome Meal and indeed tasty!!
2 sheets vegan puff pastry, thawed according to package instructions
349 g silken tofu, drained (1 pkg shelf-stable tetra-pak variety)
½ cup cashews, quick soaked (see recipe notes)
¼ cup nutritional yeast
1 tbsp shiro or light miso
½ tsp dried thyme
2 tbsp olive oil
4 tbsp vegan basil pesto
2 lbs fresh asparagus, tough bottoms trimmed (about 2 bunches)
1 ½ tsp Everything Bagel spice
For the Lemon Arugula:
4 cups arugula
2 tbsp extra virgin olive oil
2 tbsp lemon juice
zest of 1 lemon
dried chili flakes
– Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
In a high-speed blender or a food processor, blend the tofu, cashews, nutritional yeast, miso, and thyme until smooth.
– On a lightly floured surface, roll out each sheet of puff pastry to about 1/4″ thick. Place each pastry on prepared baking sheet. Using a sharp knife, score a 1″ border on the puff pastry (this helps with a defined crust during baking.) Brush the border of each sheet with olive oil.
– Spread 2 tbsp of pesto on each sheet of pastry, leaving the pesto off the borders. Gently spread about 3/4 cup of the tofu-cashew mixture over the pesto. Place the asparagus over the tofu-cashew mixture, alternating tips to bases for a more balanced look. Sprinkle 3/4 tsp of the Everything Bagel spice over the borders of each tart. Bake for 18-20 minutes or until dark golden.
The recipe for Bronwyn’s delicious Asparagus and Pesto Cashew Cheese tart with Lemony Arugula can be found on the website https://crumbsandcaramel.com/ along with other tasty recipes and Instagram feed @crumbs.and.caramel
WELLNESS IS FREEDOM. LIVE AGELESSLY.
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